Cookie Butter Chocolate Cups
You can never have too many condiment recipes, so give Cookie Butter Chocolate Cups a try. This gluten free, dairy free, and fodmap friendly recipe serves 6 and costs 88 cents per serving. One portion of this dish contains about 4g of protein, 19g of fat, and a total of 346 calories. 63 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 10 minutes. A mixture of almond milk, chocolate chips, cookie butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by My Whole Food Life. Overall, this recipe earns an improvable spoonacular score of 2%. If you like this recipe, you might also like recipes such as Dark Chocolate Biscoff Butter Cups aka Cookie Butter Cups, Triple Layer Peanut Butter + Chocolate Chip Cookie + Cookie Dough Cups, and Chocolate Peanut Butter Cookie Cups.
Servings: 6
Preparation duration: 10 minutes
Ingredients:
1/4 cup almond milk
1 1/2 cup chocolate chips
1/2 cup cookie butter (or nut butter)
Equipment:
sauce pan
bowl
muffin tray
muffin liners
Cooking instruction summary:
Fill a medium sized saucepan with water and bring to a boil.Place a glass bowl on top of the the sauce pan. Add the chocolate chips and the almond milk to the glass bowl.Stir constantly until the chocolate has melted. Line a muffin pan with liners. I used silicone liners. They work great for this.Once the chocolate has melted, spoon a little into the bottom of each muffin cup. Place the muffin pan in the freezer to firm up a little. About 5 minutes. Once the bottom layer of chocolate has firmed up a bit, place a spoonful of cookie butter on top. I used my hand to kind of flatten it out. Once all the muffin cups have cookie butter in them, fill the remainder of them with chocolate and stick back in the fridge for an hour to firm up.
Step by step:
1. Fill a medium sized saucepan with water and bring to a boil.
2. Place a glass bowl on top of the the sauce pan.
3. Add the chocolate chips and the almond milk to the glass bowl.Stir constantly until the chocolate has melted. Line a muffin pan with liners. I used silicone liners. They work great for this.Once the chocolate has melted, spoon a little into the bottom of each muffin cup.
4. Place the muffin pan in the freezer to firm up a little. About 5 minutes. Once the bottom layer of chocolate has firmed up a bit, place a spoonful of cookie butter on top. I used my hand to kind of flatten it out. Once all the muffin cups have cookie butter in them, fill the remainder of them with chocolate and stick back in the fridge for an hour to firm up.
Nutrition Information:
covered percent of daily need
Related Videos:
Chocolate Peanut Butter Cookie Cups
