Ingredients
Scale
For the cookie dough filling
- 1 cup cashews, soaked for 1 – 2 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
Instructions
Make the cookie dough filling:
- 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).
- 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:
- 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.
- Once melted, whisk in all other ingredients until smooth.
Assemble:
- 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.
- Refrigerate for 10 minutes to set, then dollop a spoonful of cookie dough batter into the center of each.
- 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