These incredibly decadent raw vegan cookie dough chocolate cups are super easy to make, and are simply to die for. The homemade chocolate melts the moment it hits your tongue, and the raw vegan cookie dough filling is just the right amount of sweet, dense and fudgy. It really tastes like real cookie dough! This raw vegan dessert is gluten, dairy, egg, soy and refined sugar free, but you’d never know with how absolutely scrumptious it is!
EDIT: A reader helpfully pointed out that cooked chickpeas aren’t raw. Shocker, I know. *facepam* Good job on that one, Kat. To make these completely 100% raw, sub in ~more~ cashew nuts instead of the chickpeas. It won’t be the same, but it will definitely be just as yummy!
Can we all agree that raw cookie dough is the best thing ever? Cake batter is delectable, licking the bowl clean after making chocolate ganache is heavenly, but nothing – nothing – beats stealing pieces of raw cookie dough. While I’m all for cookies of all flavours, shapes and sizes, I always feel that baking takes something away from the wonder that is cookie dough.
Of course, the raw eggs and flour in the raw cookie dough can be dangerous, and that version certainly isn’t all that allergy friendly. But surely, there’s no such thing as flourless, raw vegan cookie dough that actually tastes like cookie dough? Oh, but there is.
Allow me to introduce *drumroll* raw vegan cookie dough chocolate cups. Because as surely as the Earth goes ‘round the Sun, the only way to improve cookie dough is to add chocolate. The cookie dough ingredients’ list may seem almost intimidatingly long. But don’t let that dissuade you from making this absolutely divine raw vegan cookie dough – because each of these ingredients ensures you get all of the delightfully dense, slightly fudgy and yet crumbly texture, as well as the sweet almost buttery flavour of “real” cookie dough.
The chocolate cups part of the recipe is exactly the same as that for the chocolate & mint raw vegan cheesecake bites. Making raw vegan chocolate from scratch is actually exceedingly easy, quick and incredibly satisfying. And the results are so delicious, it’s borderline dangerous.
Making the raw vegan cookie dough filling is equally simple: just chuck everything into a blender, and blend until you get a smooth sticky scrumptious mixture, which you’ll then pipe or spoon into the frozen cookie cups and cover with another layer of chocolate. (Tasting the cookie dough several times to make sure it’s really that good is perfectly reasonable, encouraged, and to be expected.)
There are two kinda suspicious (in a why-on-Earth-should-I-put-this-in-here way) ingredients in the cookie dough recipe. First: lemon juice. Confusing, I know – but it totally works. It makes the flavour lighter and balances out the sweetness. And you won’t taste it in the end, it just does wonderful things in the background.
The second: bicarbonate of soda. Just a quarter of a teaspoon – negligible, really, in comparison with other ingredients – but it might just be THE ingredient in this recipe. You see, before adding it, the filling mixture is really yummy, but just… not very cookie dough-y. But add the bicarbonate of soda and… BAM, here’s your cookie dough. Magic, I tell you.
(Oh, and trust me, the chickpeas really totally 100% do work.)
All the mixing, blending and freezing in the end leaves you with incredibly pretty raw vegan cookie dough chocolate cups that taste best slightly thawed out of the freezer, or directly out of the fridge. That’s when the chocolate still has a bit of a snap to it, and the cookie dough is satisfyingly dense. Eating these beauties is a real indulgence. The dark chocolate melting on your tongue. The sweet, dense, luxurious cookie dough. The feeling of eating something so incredibly decadent, all the while knowing it’s actually… healthy.
I know, the words “gluten free”, “raw vegan”, “dairy free”… they don’t usually fill people with excitement and anticipation. But they should. Why? Because raw vegan cookie dough chocolate cups. And if that’s not reason enough… just have another one. That’ll convince you.
- ½ cup melted coconut oil
- pinch of salt
- ⅜ cup maple syrup or honey
- ¾ cup + 3 tbsp cocoa powder
- 1 cup cashew nuts, soaked in 1 cup water for at least 2 hours and drained
- ½ cup chickpeas (from can or cooked according to instructions, drained) OR increase amount of cashew nuts to 1½ cups for 100% raw version
- ½ cup finely ground oats
- ¼ cup melted coconut oil
- ¼ cup maple syrup or honey
- ⅓ cup peanut butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ tsp bicarbonate of soda
- 2 tsp lemon juice
- 3 tbsp almond milk
- Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.
- Leave to cool until only slightly warm.
- Spoon about 2 tbsp of the mixture into a cupcake case and swirl it around so that the whole case is coated. You might need to swirl the mixture around several times, especially along the cupcake walls (can take a few minutes per chocolate cup).
- When sufficiently coated, turn the cupcake case on its head above the bowl and let the excess chocolate drip into the bowl.
- After all cupcake cases are coated, place them onto a tray and freeze for at least ½ hour.
- Leave the rest of the chocolate mixture aside, you will use it later for the tops of chocolate cups.
- Combine all cookie dough filling ingredients in a blender and blend until smooth.
- Transfer the mixture into a piping bag and pipe into the frozen chocolate cups, until each cup is full up to about 2 to 3 mm below the chocolate cup edge. (You can also use a spoon to transfer the filling into the cups.)
- Freeze the cookie dough cups for at least ½ hour.
- If needed, re-heat the chocolate mixture in the microwave at medium to high power in 5 or 10 second intervals until liquid (pourable).
- Drizzle the melted chocolate mixture on top of each frozen cookie dough filled chocolate cup. Use enough mixture so that the cookie dough filling is completely covered and the chocolate is level, but not so much that it's dripping down the sides.
- Freeze until the chocolate tops are set.
- Carefully remove the cupcake cases. I've found it easiest to first tear away the sides and then remove the cupcake case bottom at the end.
- Take the vegan cheesecake bites out of the freezer for at least 10 to 15 minutes before serving. Enjoy drizzled with some melted peanut butter, with whipped coconut cream, or as they are.
- The vegan cheesecake bites keep well in the freezer for up to about 2 weeks. (Haha, nope, they'll be gone by the end of the day.)
Looking for more raw vegan desserts? You’re in luck!