I feel weeks ago I wrote an open letter to the world via the Frisky Lemon Facebook wall. It went something like this:
Looking for your next sweet treat? I’m totally on it. Think “Paleo” (aka grain-free, white sugar-free) THESE.
Because I’m sure we all need more dark chocolate in our lives.
Well. I made them. And they are pretty tasty if I do say so myself.
Dark Chocolate Cookie Dough Cups (inspired by these at How Sweet it is)
3/4 cup almond flour (I used Bob’s Red Mill)
3 Tbsp unsweetened shredded coconut
2 Tbsp butter
1 Tbsp coconut flour
1 Tbsp vanilla
1 Tbsp raw honey
1 Tbsp coconut milk
For the dark chocolate shell:
2 cups bittersweet chocolate chips (60% cacao)
2 squares unsweetened chocolate (I used Bakers)
Just to clarify: for the unsweetened chocolate, I used two of the double squares pictured above– I’m calling this ONE square. I’m not sure if this is technically one or two squares…Just look at the picture and use double that…and everything will be fine.
- In a microwavable bowl, combine 1 cup chocolate chips and 1 square of unsweetened chocolate. Heat it on high for 30 seconds, and stir–repeating this processes until all of the chocolate is melted.
- Line a muffin tin with paper liners. I used a regular sized muffin tin, but only because I couldn’t find mini muffin tin papers. This recipe will make 12 large cups or 24 small cups.
- For large cups, drop a tablespoon of chocolate into each liner. For small cups, drop 1 to 2 tsp into each liner. Using a pastry brush, brush the sides of the liners with chocolate, creating a little chocolate dish. Place the muffin tin in the freezer for 20 to 30 minutes.
- While the chocolate is hardening, make the cookie dough filling by following these directions. I omitted the chocolate chips in the cookie dough filling because there was DEFINITELY enough chocolate in the recipe without them.
- Once the chocolate has hardened, fill each cup with a layer of cookie dough. You’ll probably need to press the cookie dough into a flat disc shape in the chocolate cup.
- Melt the remaining 1 cup of chocolate chips and the square of unsweetened chocolate in the microwave and place a tablespoon of melted chocolate on the top of each of the cups.
- Freeze for another 20 to 30 minutes and then enjoy!
I was wrong.
The only thing I would do differently next time is make them mini cups instead of regular cups–they’re so rich that you really only need to eat half of a regular sized one to satisfy that sweet craving.
I also wanted to share with you that I made these directly after working out.
And that sometimes I bake in groove shorts and tall socks.
Just thought you’d want to know.