EU
INGREDIENTS
- Chocolate Coating
- ½ cup dark chocolate chips or chunks
- ½ tsp coconut oil Cookie Dough Filling
- ¼ cup almond flour
- 1 tbsp Great Lakes Vanilla Collagen Hydrolysate
- dash sea salt
- 2 tbsp nut/seed butter of choice
- 1 tbsp maple syrup
- 1 tbsp mini chocolate chips
DIRECTIONS
- Melt the chocolate in a medium bowl by microwaving in short 5 second bursts until the chocolate is completely melted. Or, melt the chocolate in a small bowl over a double boiler. Add the coconut oil and stir until the chocolate is shiny and smooth.
- Place 7 muffin liners in a mini muffin tin. Pour about 1 tbsp of melted chocolate into each muffin liner and, using a small spoon, spread the chocolate up the sides of the liners. Place the muffin tin in the freezer to set the chocolate.
- While the chocolate sets, create the filling. In a small bowl mix together the almond flour, Great Lakes Vanilla Collagen Hydrolysate, and sea salt until well combined. Add the nut/seed butter and maple syrup and mix until a dough forms. Stir in chocolate chips.
- Remove the mini muffin tin from the freezer fill each chocolate cup with the cookie dough filling almost to the top of the chocolate.
- Pour 1-2 tsp of the melted chocolate on top of the cookie dough filling to create the top of the cup and spread into an even layer.
- Allow the chocolate to set in the freezer. Once chocolate is firm, enjoy!