A thick and rich chocolate nut butter filling inside a golden sweet cookie cup – topped with extra chocolate and a mini chocolate egg. These treats are fun to make with little ones and are great for Eastertime, They are naturally vegan and can be easily gluten-free.
By Nourishing Amy
Easter Cookie Cups
Prep Time: 20 x minutes + cooling
Serves: 7 People
Ingredients
Chocolate filling:
45g dark chocolate
30g almond or cashew butter
Cookies
65g coconut sugar
50g vegan butter or margarine
1 tbsp maple syrup
1 tsp vanilla essence
1 tbsp plant-based milk
175g plain or GF plain flour
1/4 tsp bicarbonate of soda
A pinch of baking powder
A pinch of salt
To decorate
7 x Dark Chocolate Mini Eggs
Extra chocolate, melted
Sprinkles
Method
Step 1
1. Make the chocolate filling: melt the chocolate then whisk in the nut butter. Allow to sit on the side until thick (it will solidify so if it does, simply warm back up until softer). 2. Preheat the oven to 160Fan/180*C and grease 7 muffin/cupcake holes, lining the bottom with a circle of parchment paper (otherwise they will stick).3. Add the butter and sugar to a mixing bowl until creamy and beat in the maple syrup, vanilla essence and plant-based milk. Now add in the flour, bicarbonate of soda, baking powder and salt and stir to a sticky crumbly dough.4. Use an ice cream scoop to place a round of dough into each muffin/cupcake hole. Using lightly floured fingers, press into the dough to make cups, pressing up the sides.5. Bake for 12-13 minutes until golden brown and firm to touch. Press in the middles slightly as they will have risen. Once cooler, carefully remove from the holes and cool fully on a wire rack.
