Easy Chocolate Cups | 3 Ways
- Addicted to dates
- Nov 3, 2019
- 3 min read
Get ready for a snack attack with these scrumptious dairy-free, vegan-friendly and gluten-free treats.
I shared the recipe for the cookie dough cups a couple weeks back on the blog and they were such a hit. The recipes for the two followed over on Instagram so I thought I would include them here on the one blog post to make them easier to find :)
Choose your favourite between moreish cookie dough cups, creamy white chocolate strawberry cashew butter cups or sweet and salty peanut butter cups. Or better again, why not just make them all and keep a sweet stash in your fridge for weekday snacking!
THINKING OF TRYING THIS RECIPE?
As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!
I would LOVE to hear your feedback and see all your pictures, let me know which was your favourite if you make them all! Have fun making it and I hope you enjoy it too x
Cookie Dough Cups
INGREDIENTS
(makes 10)
COOKIE DOUGH
1 cup almond flour
1 ½ tbsp cashew butter
¼ cup vanilla flavoured soya milk
3 tbsp coconut sugar
¼ tsp salt
¼ cup coconut flour
½ cup vegan-friendly chocolate chips
CHOCOLATE COATING
250g vegan-friendly milk chocolate (use dark chocolate if preferred)
1 tsp coconut oil
PREPARATION
Fill a saucepan approximately ⅓ ways with water and bring to a simmer.
Add the chocolate and coconut oil to a large heat resistant bowl and sit the bowl on top of the saucepan.
Allow the steam to heat and melt the chocolate, ensuring that no water gets into the chocolate mixture.
Once melted, add 1 tbsp of the melted chocolate to each bun case (or just enough to create an even layer of chocolate as the case).
Allow to cool slightly before sitting the bun cases into the freezer to set for 20 minutes.
Meanwhile, combine the dry ingredients in a large bowl; almond flour, coconut flour, salt and coconut sugar.
In a separate bowl, whisk together the wet ingredients; cashew butter and vanilla soya milk.
Add the wet ingredients to the dry ingredients and mix using a spatula or knead with your hands.
Add the chocolate chips and work them through the mixture as evenly as possible.
Form the dough into a ball, if for some reason your mixture is too wet of dry you can add more almond flour or soya milk to adjust the consistency.
Sit the cookie dough into the fridge for about 15 minutes.
Add a tbsp of the cookie dough to each bun case and flatten using a spoon (leaving space around the edges for the chocolate coating).
Pour the remaining melted chocolate over each cookie cup and place back in the freezer to set for 10 minutes or longer if needed.
Once ready, garnish with some pink Himalayan salt or seat salt if desired.
White Choc Strawberry Cashew butter cups
INGREDIENTS
(makes 4-6)
200g vegan-friendly white chocolate 4-6 tbsp cashew butter 3 tsp freeze dried strawberries
PREPARATION
Melt 100g vegan-friendly white chocolate and add to bun cases.
Place in the freezer to see for 10 minutes
Add one tablespoon of cashew butter to each bun case.
Sprinkle 1/2 tsp freeze dried strawberries into each bun case.
Melt another 100g vegan white chocolate and pour over each bun case. freeze for another 10 minutes to set.
Sprinkle with more freeze dried strawberries and enjoy!
Sweet n' Salty Peanut butter cups
INGREDIENTS
(makes 4-6)
200g vegan-friendly chocolate
1 tsp coconut oil
5 tbsp peanut butter
5 tsp maple syrup
1/2 tsp salt (omit of peanut butter is salted)
INSTRUCTIONS
Melt the chocolate and coconut oil together and distribute an even layer between bun cases (6 large or 9 small).
Place in the freezer to set for 10 minutes.
Mix the peanut butter, maple syrup and salt in a bowl.
Add one tablespoon of the mixture into the centre of each up and press down evenly, leaving space around the edges for chocolate.
Cover them with the remaining melted chocolate.
I topped them with some vegan-friendly honeycomb pieces which I found in the baking section of the supermarket, otherwise you can just top them with a sprinkle of salt. Freeze for another 15 mins (or until set).
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