Vegan Gluten-Free Paleo Cookie Dough Cups
Ingredients
Cookie dough layer
- 1 cup almond flour
- 2 tbsp maple syrup
- 3 tbsp cashew butter
- 2 tbsp vanilla protein (use vegan to keep the recipe plant based)
- 3 tbsp chocolate chips
- Sprinkle of salt
Caramel layer
- 10 dates
- 1/3 cup almond milk
Chocolate layer
- 1/2 cup chocolate chips
- 1 tbsp coconut oil
Preparation
In a bowl, mix all of the cookie dough ingredients together except for the chocolate chips and mix well.
Fold in the chocolate chips and press the mixture together to form a dough.
Grease a muffin tin; this recipe makes 6 cups.
Take a small ball of dough, flatten it into a muffin cup, filling it about one-third to half way, and repeat for each cup.
Pit and chop the dates.
In a food processor, pulse together the dates and almond milk to make the caramel layer.
Add the caramel mixture on top of the cookie dough layer and flatten it out; it should fill almost to the top.
Melt together the chocolate chips and coconut oil in the microwave for 30 seconds, stir, and repeat until completely melted.
Drizzle the chocolate mixture on top of the date layer.
Freeze for 1 hour.
Remove by taking a butter knife and loosening the edges a bit; you can let them sit out on the counter for a few minutes too, then pop out of the tin and enjoy.
Tips
Store the cups in the freezer for best results.
