Raw Vegan Cookie Dough Chocolate Cups

raw vegan


These delicious raw vegan cookie dough chocolate cups are really simple to create and are just irresistible. The raw vegan cookie dough inside is perfectly sweet, rich, and fudgy, and the handmade chocolate melts on your tongue the moment it touches it. It tastes exactly like homemade cookie dough! This raw vegan dessert is free of refined sugar, dairy, eggs, soy, and gluten, but you would never know from how delicious it is!

EDIT: A good reader pointed out that cooked chickpeas are not the same as raw. I realize this is shocking. *Pam, the face Kat, nice work on that one. Add {more~ cashew nuts in place of the chickpeas to make them entirely raw. Though it won't be same, it will undoubtedly be equally

Is it wrong of us all to think that raw cookie dough is the tastiest thing ever? Nothing compares to pinching bits of raw cookie dough, even though cake batter is delicious and chocolate ganache is divine to lick the bowl clean after baking. All flavors, forms, and sizes of cookies are welcome, but baking, in my opinion, detracts from the magic of cookie dough.


Of course, the raw cookie dough can be harmful due to the raw eggs and flour, and that version isn't very allergy-friendly. I mean, is there really such a thing as raw, vegan, flourless cookie dough that tastes like cookie dough? Well, but it does exist.

Let me present to you *drumroll please* raw vegan chocolate chip cookie dough cups. Since adding chocolate is the only thing that can make cookie dough better, it is true as certainly as the Earth revolves around the Sun. The list of ingredients for cookie dough could appear intimidatingly lengthy. Nevertheless, don't let that stop you from creating this really delicious raw vegan cookie dough—each of these components guarantees that you will have the same pleasantly dense, somewhat fudgy, crumbly texture, and sweet, nearly buttery flavor as "real" cookie dough.


The recipe for the chocolate & mint raw vegan cheesecake bites and the chocolate cups are identical. In reality, creating raw vegan chocolate from scratch is remarkably simple, quick, and very fulfilling. Additionally, And the outcome is so good that it almost seems risky.

The raw vegan cookie dough filling is just as easy to make: simply throw everything into a blender and process until you have a smooth, sticky, delicious concoction. Pipe or spoon the mixture into the frozen cookie cups, and then top with more chocolate. (It is quite OK, encouraged, and expected to taste the cookie dough multiple times to ensure that it is truly that excellent.)

The cookie dough recipe calls for two kind of dubious (in a why on earth should I put this in here kind of way) ingredients. First, squeeze in some lemon juice. I realize it's confusing, but it really does work. It cuts through the sweetness and lightens the flavor. In the end, you won't taste it because it works wonders in the background.

The second is soda bicarbonate. It's a little quarter of a teaspoon, hardly noticeable when compared to other components, but it could be the key component of this dish. As you can see, the filling combination is delicious without being overtly cookie doughy before it is added. However, when you add the bicarbonate of soda, your cookie dough is ready. I tell you, magic.

(Oh, and the chickpeas are really, really, 100% effective.)

After all the blending, mixing, and freezing, you're left with gorgeous raw vegan cookie dough chocolate cups that are best served cold or straight from the refrigerator. The cookie dough is satisfyingly dense at that point, and the chocolate still has a hint of snap to it. Consuming these exquisite treats is indeed a treat. Melting on your tongue is the dark chocolate. The cookie dough, rich, sweet, and opulent. the sensation of eating something exceedingly rich and satisfying while still being aware that it's healthy.

I realize that most people don't get excited or anticipate anything when they hear the terms "gluten free," "raw vegan," or "dairy free." But they ought to. How come? Because chocolate cups with raw vegan cookie dough. 

RAW VEGAN COOKIE DOUGH CHOCOLATE CUPS


raw vegan


Made with raw vegan cookie dough, these very rich and delicious cups are incredibly simple to create. The raw vegan cookie dough filling is the perfect balance of dense, fudgy, and sweetness, and the handmade chocolate melts on your tongue at first bite. It has an authentic cookie dough flavor! It's impossible to tell that this raw vegan dessert is free of refined sugar, dairy, eggs, soy, and gluten since it tastes so good! Please take note that the prep time does not include the freezing period. I used cupcake liners, the largest measuring 2 1/2 inches and the smallest measuring 1 3/4 inches, that were around 1 inch deep for the chocolate cups.

Ingredients:

For chocolate cups (cups & tops):

  • 1/2 cup coconut oil that has melted, 
  • a teaspoon of salt, 3/8 cup honey or maple syrup, 
  • 3/4 cup plus three tablespoons of cocoa powder

For cookies dough filling:

  • 1/2 cup chickpeas, from can or cooked according package instructions, drained (OR increase number of cashew nuts to 1 1/2 cups for 100% raw version) 
  • 1 cup cashew nuts (soaked in 1 cup water for at least 2 hours)
  • A half cup of finely ground oats; 
  • 1/4 cup of melted coconut oil; 
  • 1/4 cup of maple syrup or honey; 
  • 1/3 cup of peanut butter; 
  • 1 tsp of vanilla essence; 
  • 1 tsp of cinnamon; 
  • 1/4 tsp of salt; 
  • 1/4 tsp of bicarbonate of soda; 
  • 2 tsp of lemon juice; 
  • 3 tbsp of almond milk

Method:

For chocolate cups:

  1. In a bowl, combine all the ingredients for the chocolate cups and whisk until smooth and the consistency of melted chocolate is achieved.
  2. Allow to cool to a barely warm temperature.
  3. Transfer approximately 2 tablespoons of the blend into a cupcake tin, then gently swirl to coat the entire tin. Swirling the mixture numerous times may be necessary, particularly along the cupcake walls (this may require several minutes for each chocolate cup).
  4. Once the cupcake case is well covered, tilt it so that the extra chocolate falls into the bowl by turning it on its head.
  5. Once every cupcake case has been coated, arrange them on a tray and freeze for a minimum of thirty minutes.
  6. Set aside the remaining chocolate mixture; it will be used to coat the tops of chocolate cups later.

For cookies dough filling:

  1. In a blender, combine all the ingredients for the cookie dough filling; process until smooth.
  2. Spoon the mixture into a piping bag and fill each frozen chocolate cup to a depth of approximately 2 to 3 millimeters from the edge. (Alternatively, you may fill the cups with the filling using a spoon.)
  3. For at least thirty minutes, place the cookie dough cups in the freezer.

For top of chocolate cups:

  1. If necessary, reheat the chocolate mixture in the microwave for five to ten second bursts at medium to high power until it becomes liquid (pourable).
  2. Top each frozen cookie dough-filled chocolate cup with a drizzle of the melted chocolate mixture. Don't use so much mixture that it drips down the sides, just enough to cover the entire cookie dough filling and make sure the chocolate is level.
  3. Freeze for the chocolate toppings to solidify.

Serving:

  1. Take out the cupcake cases carefully. I've discovered that removing the cupcake case bottom last is easier when you peel away the sides first.
  2. Before serving, take the vegan cheesecake pieces out of the freezer for ten to fifteen minutes at the very least. Savor them as is, with whipped coconut cream, or sprinkled with some melted peanut butter.
  3. The plant-based cheesecake bites freeze nicely for up to two weeks. (Hehe, nope, they're going to disappear by the end of the day.)

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