Chocolate Stuffed Cookie Dough Cups
Serves: 8-12
Prep: 10 minutes
Cook: 30 minutes
Ingredients
150 g Margarine
150 g Natvia (3/4 cup)
1 teaspoon Vanilla
2 - 3 Tablespoons oat or almond milk
300 g Gluten-free flour
50 g Sugar-free dark chocolate chips
FILLING:
4 tablespoon Soft-cheese (Can be dairy-free)
3 tablespoon Nuttvia spread
DRIZZLE
1 tablespoon Coconut oil
1 tablespoon Natvia
2 tablespoon Cacao powder
Caca nibs to decorate
Method
- Preheat the oven to 180C and lightly grease a 6 hole muffin tin
- Melt the margarine then mix in a bowl with the Natvia, vanilla, milk and flour and mix to combine. Fold in the chocolate chips.
- Press the dough between the muffin holes, using your fingers to press the dough up the sides to leave a hole in the centre.
- Bake for 10 minutes until golden then leave to cool to allow to firm up.
- Meanwhile beat together the soft cheese and Nuttvia and chill until needed.
- Once cooled, fill each cavity with some of the soft cheese mixture.
- Melt the coconut oil then whisk in the Natvia and cacao powder to form a sauce. Drizzle over each one and scatter over the cacao nibs. Enjoy!
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 26.3g | 2.9g | 13.7g | 1020 | 243 | 75g |
