Description

Sweet buttery chocolate chip cookie cups filled with a decadent chocolate cream, but make it healthy! These chilled cookie cups are full of healthy fats and nourishing ingredients: perfect for gatherings, picnics, or a sweet mid-afternoon treat. Paleo, Grain-free, Gluten-free, Refined-sugar-free, Dairy-free, Soy-free.

Ingredients

Scale

Cookie Base:

1 cup almond flour
2 tbsp. coconut oil, melted
1 tbsp. honey
1 egg
1/2 tsp. vanilla
1/4 cup mini paleo chocolate chips

Chocolate Cream

1 ripe avocado, mashed
1/3 cup unsweetened cocoa powder
2 tbsp. almond milk
1 tbsp. honey
1/4 tsp. vanilla

Optional Garnish:

1/4 tsp. coarse sea salt
1 tsp. hemp hearts

Instructions

Preheat the oven to 350F and lightly grease a 12-count mini muffin tray with coconut oil.
In a medium bowl, combine all of the “Cookie Base” ingredients (except the chocolate chips). Mix well until a thick cookie dough forms. Stir in the chocolate chips.
Scoop out the dough with a tablespoon into 12 balls. Press each ball of cookie dough into the mini muffin trays so that the cookie dough is about 1/8″ thick.
Bake for 15-18 minutes and let them cool completely.
As the cookie base cools, make the avocado cream filling: combine all of the “Chocolate Cream” ingredients together in a food processor. Blend on high for about a minute until the mixture is smooth.
Carefully remove the cookie cups from the muffin tray. Scoop out about 1/2 tablespoon of chocolate cream to fill each cookie cup.
(Optional) Top each one with a sprinkle of sea salt and hemp hearts.
Transfer the cookie cups to an air tight container and freeze for about 30 minutes before serving to “set” the chocolate cream. Store the cookie cups in the refrigerator.

Category: something sweet
Method: bake

Nutrition

Serving Size: 1 cookie cup
Calories: 120
Sugar: 4
Fat: 10
Carbohydrates: 8
Fiber: 2
Protein: 3

Keywords: Paleo, paleo dessert, cookie cups, low sugar, avocado recipe, healthy dessert, grain-free, gluten-free, dairy-free, refined-sugar-free, gut health, avocado