Description
These healthy coffee cookie cups consist of a dark chocolate cookie base that's filled with a chocolate coffee fudge. These cookie cups are no bake, gluten free, paleo and vegan.
Ingredients
Scale
Cookie Base
- 1/3 cup tahini
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 6 Tbsp coconut flour (43g)
- 1/3 cup cocoa powder (30g)
- 1/2 tsp instant coffee
- 1/4 tsp salt
Fudge Filling
- 2 oz coffee flavored chocolate*
- 3 Tbsp tahini
Instructions
- Make the cookie crust: combine the tahini, maple syrup and vanilla extract. Once combined, mix in the coconut flour, cocoa powder, instant coffee and salt.
- Use a small cookie scoop (about 1 Tbsp) to scoop the dough into a miniature silicone muffin pan, making 12 cups. I recommend placing the silicone muffin pan on a baking sheet so that you have a sturdy surface to transfer the cups.
- Shape the cookie dough into cups, using your fingers or a teaspoon measuring spoon.
- Make the filling: melt the dark chocolate** Then, mix in the tahini.
- Fill each cookie cup nearly to the brim with the melted chocolate and tahini mixture.
- Chill: Place the cookie cups in your fridge or freezer to set.
- Decorate: Remove cups from silicone muffin mold and decorate if desired.
- Storage: Store in an airtight container or baggie in the fridge or freezer.
Notes
*If you don't have coffee flavored chocolate, feel free to use regular dark chocolate. You can mix in 1/2 tsp instant coffee to the melted chocolate.
**You can melt the chocolate in the microwave at 20-30 second intervals, stirring in between. Or, melt your chocolate on the stovetop, over low heat.