-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
COOKIE CUP (makes 3)
| 1 | tbsp ground flax seeds (3 tbsp water) |
| 120g | almond butter |
| 60ml | plant milk |
| 105g | coconut sugar |
| 2 | tbsp coconut flour (optional) |
| 140g | almond flour |
| 40g | vegan chocolate |
PEANUT BUTTER CREAM
| 150g | coconut cream (thick white part) |
| 150g | peanut butter |
| 30g | agave syrup |
CHOCOLATE GANACHE
| 40g | chocolate |
| 10g | coconut oil |
Does anyone else feel like they've had enough pancakes for the year? I'm in need of a cookie. A giant cookie that is, shaped into a bowl, filled with the creamiest peanut butter creme, and topped with a thick chocolate ganache? So extra.
METHOD
- Preheat the oven to 180C
- Make the flax egg by mixing 1 tbsp ground flax seeds with 3 tbsp water. Leave to set for 15 minutes
- Add all wet ingredients into a saucepan and mix on low heat until smooth. Add to a large mixing bowl bowl
- Add all dry ingredients (excl chocolate chunks) into the large mixing bowl and stir until all combined
- Stir in the chocolate and split the dough into 3 balls.
- Flip a cupcake tray upside down. Place muffin cases over each mould and then shape the cookie dough around the outside of the tray so that you have cookie bowls. Bake for 15 minutes
- Whilst in the oven, mix all the peanut butter cream ingredients together
- Once the cookie cups are cool, fill to the top (leaving 5mm for chocolate) and freeze for 30 minutes
- Melt the chocolate ganache and ppiur over the peanut butter cream. Leave for a few minutes to solidify. Devour immediately with a scoop of icecream. 🤤