With all of the chocolates flying around this month, I thought I would throw something out there that would satisfy your sweet tooth or chocolate craving, but won’t leave you feeling like you’ve overindulged.
These adorable Dark Chocolate Cookie Dough Cups by TK member Adrienne Jacobs (who blogs at This Country Girl Cooks) are a perfect balance of indulgent chocolate and a naturally-sweetened, nutty filling.
Let’s get started!
You’ll need dark chocolate (I used Ghirardelli 60% chips), almonds, cashews, rolled oats, peanut butter, and real maple syrup. Oh, and a little more chocolate—in the form of mini chips.
First, chop the nuts roughly. Don’t work yourself too hard — we’re going to throw them in the food processor. Chopping them up a bit helps the mixture to be more uniform.
Pull a couple tablespoonfuls aside and reserve them.
Throw the rest of the chopped nuts in the processor with the cashews and oats. If you happen to have a 4-year-old around, they’re great at things like that.
Pulse until you get a mealy mixture free of large almond pieces.
Add the peanut butter, maple syrup, and mini chocolate chips to the bowl.
Pulse until the mixture comes together in large clumps. If it seems dry, add more peanut butter by spoonfuls until you reach the right consistency. It should hold together in a ball, but not be overly sticky.
Now that our filling is done, let’s get the chocolate prepped. Melt the chocolate either in a double-broiler set up or in 30 second intervals in the microwave. Stir after each interval until the chocolate is smooth.
Line a 24-cup mini muffin pan with mini cups then put a teaspoon or so of chocolate into each cup. Four-year-olds also like to do this. But you may end up with just as much chocolate on the pan as in the cups.
Roll the dough into 1-inch balls and flatten slightly.
Press each ball into a muffin cup until the chocolate sort of oozes up the sides.
Spoon the remaining chocolate over top. It doesn’t have to cover the nut mixture completely.
Sprinkle with reserved chopped almonds.
Stick them in the freezer (if you have space) for a few minutes to harden.
And there you have it! Cute little “cookie dough” morsels. I must say, though, that I didn’t think these tasted like cookie dough at all, but a more sophisticated version of those peanut butter cups in the orange wrappers. You know which ones I’m talking about, right?
Of course you do.
Give a few of these to someone you love this week.
Then pop one into your mouth. Or six. (But not all at once, tempting as it might be.)
Who knew three kinds of nuts, oats, and a little maple syrup mixed together would taste just like cookie dough. Covered with dark chocolate, this treat is actually something to feel good about.
- 8 ounces, fluid Dark Chocolate
- ¼ cups Rolled Oats
- ¼ cups Cashews
- ½ cups Roughly Chopped Almonds, Plus 1 Tablespoon, Divided
- 3 Tablespoons Peanut Butter
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Chocolate Chips
Line a mini muffin tin with paper liners.
Over a double boiler or in the microwave, melt dark chocolate. Once chocolate is melted, line bottom of muffin tin liners with a heaping teaspoon of melted chocolate.
In a food processor blend oats, cashews, and 1/2 cup almonds together until mixture has a flour consistency. Add in peanut butter and syrup. Blend until “dough” comes together. More peanut butter may need to be added to get mixture to form together better.
Add in chocolate chips and pulse a few more seconds. Cover with remaining chocolate.
Sprinkle on remaining 1 tablespoon almonds over the top of chocolates. Freeze for 20 minutes or until hardened. Store them in the freezer.
Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!