Raw Vegan Cookie Dough Chocolate Cups {gluten, dairy, egg, soy & refined sugar free, vegan, paleo} - 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!
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RAW VEGAN COOKIE DOUGH CHOCOLATE CUPS

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! NOTE: The freezing time has not been included in the prep time. For the chocolate cups, I've used about 1 inch deep cupcake cases with largest diameter 2 1/2 inches and smallest diameter 1 3/4 inches.
Course Dessert
Prep Time 30 minutes
Total Time 30 minutes
Servings 12
Author Kat | The Loopy Whisk

Ingredients

For chocolate cups (cups+tops):

  • 1/2 cup melted coconut oil
  • pinch of salt
  • 3/8 cup maple syrup or honey
  • 3/4 cup + 3 tbsp cocoa powder

For cookie dough filling:

  • 1 cup cashew nuts (soaked in 1 cup water for at least 2 hours and drained)
  • 1/2 cup chickpeas, from can or cooked according to instructions, drained (OR increase amount of cashew nuts to 1 1/2 cups for 100% raw version)
  • 1/2 cup finely ground oats
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup or honey
  • 1/3 cup peanut butter
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 2 tsp lemon juice
  • 3 tbsp almond milk

Instructions

For chocolate cups:

  1. Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.
  2. Leave to cool until only slightly warm.
  3. 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).
  4. When sufficiently coated, turn the cupcake case on its head above the bowl and let the excess chocolate drip into the bowl.
  5. After all cupcake cases are coated, place them onto a tray and freeze for at least 1/2 hour.
  6. Leave the rest of the chocolate mixture aside, you will use it later for the tops of chocolate cups.

For cookie dough filling:

  1. Combine all cookie dough filling ingredients in a blender and blend until smooth.
  2. 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.)
  3. Freeze the cookie dough cups for at least 1/2 hour.

For tops of chocolate cups:

  1. If needed, re-heat the chocolate mixture in the microwave at medium to high power in 5 or 10 second intervals until liquid (pourable).
  2. 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.
  3. Freeze until the chocolate tops are set.

Serving:

  1. 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.
  2. 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.
  3. 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.)