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Chocolate Covered Cookie Dough Cups

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  • Author: Liz Moody
  • Total Time: 50 minutes
  • Yield: 20 Cookie Dough Cups 1x



For the cookie dough filling

  • 1 cup cashews, soaked for 12 hours and then drained throughly
  • 2 teaspoons vanilla extract
  • 3 tablespoons almond meal or flour
  • 3 tablespoons creamy, unsalted almond butter
  • 1/4 teaspoon fine grain sea salt
  • 3 tablespoons + 1 teaspoon honey 
  • 1/4 cup cacao nibs 

For the chocolate shell

  • 8 oz raw cacao butter
  • 1.5 cups raw cacao powder
  • 1/4 cup maple syrup or honey
  • 1/8 teaspoon fine grain sea salt


Make the cookie dough filling:

  1. In your Vitamix or a food processor, process all ingredients except for cacao nibs, scraping down the sides, and blending for at least 3 minutes until the texture is very, very smooth. When it’s reached the perfect consistency, let it cool for a few minutes (if it has warmed at all). 
  2. Next, add in cacao nibs and pulse 4 – 5 times until the chocolate is well distributed but still chunky. Set aside.

Make the chocolate shell:

  1. Melt the cacao butter in a double boiler over simmering water so the water doesn’t touch the bottom of the top pan. Or, microwave it at 15-second intervals.
  2. Once melted, whisk in all other ingredients until smooth.


  1. Line a mini muffin tin with mini muffin liners and spoon in a heaping teaspoon of chocolate shell, then use your spoon to push it up the side of the liner.
  2. Refrigerate for 10 minutes to set, then dollop a spoonful of cookie dough batter into the center of each.
  3. Cover with more chocolate shell, until no cookie dough is visible and sides are connected to top of chocolate. Place it in the refrigerator to set. Enjoy! 
  • Prep Time: 20
  • Cook Time: 30