PEANUT BUTTER CREME COOKIE CUPS 🍪

PEANUT BUTTER CREME COOKIE CUPS 🍪

  • icon

    Servings

    4
  • icon

    Prep Time

    15 minutes
  • icon

    Cook Time

    30 Minutes
  • icon

    Total Time

    45 Minutes
  • icon

    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

PEANUT BUTTER CREAM

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

CHOCOLATE GANACHE

40g chocolate
10g coconut oil

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.

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. 🤤
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.