Choc Cookie Dough Cups
Makes: 8-10 cups
For the filling:
1 scoop (30g) Bioflex Nutrition Proflex in Vanilla
2/3 cup chickpeas - rinsed and drained
Pinch of salt
1 teaspoon vanilla essence
2 tablespoons nut butter of choice - we used almond spread
1 tablespoons oat flour or flax
1 tablespoons maple or coconut sugar
For the coating:
150g dark chocolate + 1 teaspoon coconut oil - melted together
Combine all filling ingredients in a processor and blend until smooth. This may take a while.
If too wet, add an extra 1 tablespoon at a time of oat flour. If too dry, add an extra 1 tablespoon at a time of milk of choice.
Melt together the dark chocolate and coconut oil either in the microwave or over the stove.
Add 1-2 teaspoons of melted chocolate mix to the base and sides of cupcake cases, ensuring the chocolate is spread evenly, with no gaps up the sides. Allow to set.
Please 1 tablespoon of cookie dough mix onto of the set chocolate and spread evenly.
Place up to 1 tablespoon additional melted chocolate on top of the cookie dough mix and spread evenly to cover. Tap lightly on the bench to allow any air bubbles to be removed.
Place in the fridge to set fully.
Best eaten within 3-5 days.
Per cup (63g)/ Per 100g
Energy (kJ): 717/1140 | Protein (g): 7.5/11.9 | Fat (g): 11.5/18.3 | Saturated Fat (g): 4.4/7 | Carbohydrates (g): 6.6/10.5 | Sugar (g): 0.7/1.1 | Sodium (mg): 1.4/166