Cookie Dough Cups

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www.theconsciousplantkitchen.com

These Cookie Dough Cups are easy, healthy, no-bake date-based bites ready in just a few minutes and made with just a few healthy ingredients, no refined sugar, no dairy.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/ or scan the QR code here ➡️

Prep Time10

Freeze10

Total Time20

Servings: cups

Calories: 83.8kcal

Author: Carine Claudepierre

Ingredients

12 Medjool Dates soft, pitted
¾ cup Oat Flour (note 1)
½ cup Peanut Butter (note 2)
¼ cup Maple Syrup (note 3)
¼ cup Mini Chocolate Chips (note 4)

To fill the top of the cup

1.5 oz Dark Chocolate (note 5)

US Customary - Metric

Instructions

Press each pitted date in a 12-hole silicone muffin pan. Press them well to ensure that the date covers the entire area of muffin hole. Set aside.
In a mixing bowl, stir with a silicone spatula: peanut butter, maple syrup, oat flour, and mini chocolate chips. Stir well until it forms a smooth cookie dough.
Divide the cookie dough into 12 balls and place them on top of the dates in the muffin pan.
Use your fingertips to press each cookie dough ball flat. You want the cookie dough to stick to the flat Medjool dates underneath.
Use a teaspoon to slightly press the cookie dough center to form a small cavity.
Melt the dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until fully melted.
Pour some melted chocolate in each cookie dough cavity.
Place the muffin pan in the freezer for 10 minutes to set the chocolate.

Notes

Note 1: Or 1 1/4 cups of almond flour for a gluten-free, low-carb option.

Note 2: You can also use almond butter or sunflower seed butter.

Note 3: Alternatives are agave syrup, coconut nectar, or date syrup.

Note 4: Any chocolate chips works, dark chocolate, semi sweet, or 85% dark chocolate chips for a lower sugar cup.

Note 5: I am using 70% dark chocolate, you can use 85% chocolate for a lower sugar treat.

Storage: Store in the fridge for up to 1 week, in an airtight sealed container. Freeze them for up to 1 month and thaw them in the fridge overnight or for 1 hour at room temperature before eating.

Nutrition