No-Bake Gluten-Free Cookie Dough Cups
Ingredients
Cookie dough layer
- 1 cup almond flour
- 2 tbsp maple syrup
- 3 tbsp cashew butter
- 2 tbsp @ancientnutrition vanilla collagen
- 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. Mix well. Then fold in the chocolate chips. Press the mixture together and form a dough.
Grease a muffin tin (this makes 6 cups) and take a small ball of dough then flatten it into the cup, filling it about 1/3-1/2 of the way. Repeat for each cup.
Then make the caramel layer.
Pit and chop the dates.
In a food processor, pulse together the dates and almond milk.
Add the mixture on top of the cookie dough layer, flattening it out. Should fill almost to the top.
Finally, make the chocolate layer.
Melt together the chocolate chips and coconut oil for 30 seconds in the microwave, stir, and repeat until completely melted. Drizzle on top of the date layer.
Freeze for 1 hour.
Remove by taking a butter knife and loosen the edges a bit. Then pop out of the tin and enjoy! Makes 6 cups. Store in the freezer!
