PEANUT BUTTER CREME COOKIE CUPS 🍪

 

PEANUT BUTTER CREME COOKIE CUPS 🍪

Does anyone else feel like they've had enough pancakes for the year? I'm in need of a cookie. A giant cookie that is, shaped into a bowl, filled with the creamiest peanut butter creme, and topped with a thick chocolate ganache? So extra. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀


Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium

 



INGREDIENTS

COOKIE CUP (makes 3)

  • 1 tbsp ground flax seeds (3 tbsp water)
  • 120g almond butter
  • 60ml plant milk
  • 105g coconut sugar
  • 2 tbsp coconut flour (optional)
  • 140g almond flour
  • 40g vegan chocolate

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PEANUT BUTTER CREAM

  • 150g coconut cream (thick white part)
  • 150g peanut butter
  • 30g agave syrup

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CHOCOLATE GANACHE

  • 40g chocolate
  • 10g coconut oil ⠀⠀

      METHOD

      • Preheat the oven to 180C
      • Make the flax egg by mixing 1 tbsp ground flax seeds with 3 tbsp water. Leave to set for 15 minutes
      • Add all wet ingredients into a saucepan and mix on low heat until smooth. Add to a large mixing bowl bowl
      • Add all dry ingredients (excl chocolate chunks) into the large mixing bowl and stir until all combined
      • Stir in the chocolate and split the dough into 3 balls.
      • Flip a cupcake tray upside down. Place muffin cases over each mould and then shape the cookie dough around the outside of the tray so that you have cookie bowls. Bake for 15 minutes
      • Whilst in the oven, mix all the peanut butter cream ingredients together
      • Once the cookie cups are cool, fill to the top (leaving 5mm for chocolate) and freeze for 30 minutes
      • Melt the chocolate ganache and ppiur over the peanut butter cream. Leave for a few minutes to solidify. Devour immediately with a scoop of icecream. 🤤

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