Cookie Dough Cashew Cream Cups
3/4 cup gluten free oat flour
1/8 tsp baking soda
1/8 tsp baking powder
1/4 tsp salt
1 tbsp almond butter
2 tbsp maple syrup
2 tbsp coconut oil
1 flax egg (1 tbsp flax + 3 tbsp water)
1 tsp vanilla
Cashew Cream (see notes)
3/4 cup raw unsalted cashews, soaked for 2-6 hours, drained and rinsed thoroughly
1/2 cup additional water
1 tsp vanilla
1 or 2 medjool dates
Pinch of salt
1 1/2 cups chocolate chips
1 1/2 tbsp coconut oil
Prepare two mini muffin tins with paper or reusable liners.
Melt the chocolate chips and coconut oil over a double boiler. Alternatively, microwave the chocolate chips in 10 second intervals until slightly melted, and stir in the coconut oil. Be careful not to burn the chips. Using a small spoon, pour a bit of chocolate into each muffin liner, working to coat the bottom and sides in a layer of chocolate. Repeat with the remaining liners and then place the muffin tins in the freezer for 5 minutes to harden the chocolate.
Meanwhile, make your cookie dough. Add all ingredients to a bowl and mix until combined. Set aside.
Next, add all ingredients for the cashew cream to a food processor or high speed blender. Blend the mixture until it gets creamy, about 1-2 minutes.
Remove your muffin tins from the freezer. Fill each chocolate shell approximately halfway with cookie dough. Top the cookie dough with a small spoonful of cashew cream to and return the tins to the freezer to set for 15 minutes.
Remove your tins from the freezer once again. Using a small spoon, cover the top of each cup with chocolate. Return to the freezer to harden for at least an hour.
Once they've set, the cookie dough cashew cream cups are ready to eat. These should be kept in the freezer.
- You will likely have a bit of cashew cream leftover. Store it in a sealed container in the fridge, and put it on oatmeal, pancakes, waffles, or eat it straight from the jar...