These cookie cups are like an almond butter cup and a cowboy cookie had a baby. Chewy gluten free oats, coconut and crunchy pecans are coated in smooth chocolate for a no-bake, no refined sugar, no gluten, no dairy dessert!
¼cupmini chocolate chips, I recommend Enjoy Life brand
1teaspoonpure vanilla extract
Pinchof cinnamon
¼cupmaple syrup, to taste (or honey if not vegan)
¾cupcoconut oil, melted
½cupunsweetened cocoa powder
2-4Tablespoonsmaple syrup, to taste (or honey, if not vegan)
Pinchof salt
Instructions
Prep a muffin tin with liners and set aside.
In a medium microwave-safe bowl, melt coconut oil. Add cocoa powder, sweetener (to taste) and salt and whisk to combine. Set aside to cool slightly while you prepare the filling.
In a medium bowl, combine almond butter, oats, pecans, coconut, mini chips, vanilla and cinnamon. Stir to combine.
Add sweetener and stir to combine. Add more (or less) to taste.
Roll about a tablespoons of filling in your palms and flatten until it's slightly smaller than the width of the liner.
Pour a thin layer of chocolate into the bottom of each liner, place a disc of filling on top, and top with enough chocolate to cover the filling.
Top with coconut, chopped pecans, or sea salt, if desired. Place in freezer for at least an hour to chill and set. Enjoy!
Notes
Store in an airtight container in the fridge or freezer for up to two weeks.*Note: I am of the belief that gluten free oats are okay for paleo (as long as you're not consuming them by the barrel), but I know some others don't feel the same way and follow the paleo diet very strictly. If so, try substituting quinoa flakes!