Cookie Dough Filling
- 1 cup cashews, soaked for 1 – 2 hours and then drained throughly
- 2 tsp vanilla extract
- 3 tbsp almond meal or flour
- 3 tbsp unsalted almond butter
- 1/4 tsp sea salt
- 3 tbsp + 1 tsp honey (you can sub rice malt syrup or 4 – 5 Medjool dates, pitted, soaked for an hour and drained, if you’re vegan or low sugar)
- 1/4 cup cacao nibs (you can also use high quality dark chocolate chunks)
- Note: You have two options here – a make your own version that’s slightly healthier but a bit finnicky, or a super easy hack with store-bought dark chocolate. Choose your own adventure!
- 1.5 cups of dark chocolate chips
- 8 oz raw cacao butter
- 1.5 cups raw cacao powder
- ¼ cup maple syrup, honey or other sweetener of choice
- 1/8 teaspoon sea salt
Cookie Dough Filling
- In your Vitamix or a food processor, process all ingredients except for cacao nibs or chocolate, scraping down the sides, until very very smooth. You really want to go for quite awhile – 2 – 3 minutes at least. That’s key to getting the perfect texture.
- When it’s very smooth, let cool for a few minutes (if it has warmed at all)
- Then add in cacao nibs or dark chocolate and pulse 4 – 5 times until well distributed but still chunky.
- Set aside.
- If you’re making your own chocolate, melt the cacao butter in a double boiler over simmering water (make sure the water doesn’t touch the bottom of the top pan) or the microwave at 15 second intervals, then whisk in all other ingredients until very smooth. If you’re using store bought chocolate, melt the chocolate in a double boiler over simmering water (make sure the water doesn’t touch the bottom of the top pan) or the microwave at 15 second intervals.
- To get that classic peanut butter cup shape, line a mini muffin tin with mini muffin liners.
- Spoon in a heaping teaspoon of chocolate shell of choice, then use your spoon to push it up the side of the liner.
- Put in the fridge for 10 min to set, then dollop a spoonful of cookie dough batter in the center of each.
- Cover with more chocolate shell, until no cookie dough is visible and sides are connected to top of chocolate. Put in fridge to set. Alternatively, you can just spread a layer of chocolate in a parchment-lined pan, top with a layer of cookie dough and another layer of chocolate, letting set in fridge for 15 minutes before each round.
If you use store-bought chocolate, these are pretty resilient – they can be stored at room temperature for up to a day, or in the fridge for 4 – 5 days. If you make your own chocolate, it’s best to store them in the fridge until you’re ready to eat. They can also be stored in the freezer for 6 months.