The exact name would be “peanut butter chickpea cookie dough and rasberry cups”…but that’s a little long. I remember my dad always buying Reese’s cups on every trip to the US. He was OBSESSED with them. But honestly, I didn’t know what it was about them he loved so much…I thought they where Ok, but not my favourite. After all when I was little I used to be a gummy bear enthusiast through and through.
But over the years, my preferences in terms of sweets changed a lot and I would choose dark chocolate over (veggie)gummies! And I fell in love with -drum roll…- Chocolate Cups!
Nowadays they exist in so many amazing varieties and flavours- vegan ones, almond butter filled, Peanut butter and jelly ones, caramel cups…the list goes on.
As I love to make creations I’d wish exist or are not available where I live, I had to make my own chocolate cup twist. So I ended up with these peanut butter chickpea cookie dough and rasberry chocolate cups. And a rather long name, because no better one came to my mind.
About these chickpea peanut butter cookie dough and rasberry cups
Once more the humble chickpea reveals her true magic. They make the perfect base for our cookie dough with their creamy yet a little chunky consistency! Plus they (and the peanut butter) add a little protein to each cup.
The „Cookie dough“ is sweetened with maple syrup and a little coconut sugar. You could also replace the syrup for any other liquid sweetener. A mix of oat- and coconut flour make it more dense and cacao nibs or chocolate chips are obviously an essential in every chocolate chip cookie dough!
Then of course there’s some (ok, quite a bit) dark chocolate and raspberries involved. All these peanut butter chickpea cookie dough and raspberry cups require is processing in a food processor, rolling, melting and freezing. Easy!
The only reason it might take more time is because the raspberries need to be cold enough and therefore everything has to sit in the freezer for about 1 hour. This way assures that our cups don’t end up being a raspberry-swirl mess.
If you like regular peanut butter cups, I hope you give these a try. Let me know how you liked them, i hope you enjoy!
ALL THE BEST
Peanut butter chickpea cookie dough and rasberry chocolate cups
Ingredients
Chickpea cookie dough*
- 240 g chickpeas (drained)
- 60 g peanut butter
- 60 ml maple syrup **
- 2 Tbsp (20g) coconut sugar
- 1 Tsp vanilla extract
- 20 g coconut flour
- 30 g oat flour
- 20 g cacao nibs (or dark chocolate chips)
- sea salt flakes (optional)
rasberry chia jam
- 100 g rasberries
- 1 Tbsp water
- 1 Tbsp chia seeds
chocolate
- 250-300 g good quality dark chocolate
Instructions
- Line a muffin tray with muffin forms.
- Gently warm raspberries alongside 1 Tbsp of water in a small pot. Take off the heat, add chia seeds and set aside to thicken.
- Melt 100g of the chocolate in a hot water bath. Devide between the prepared forms and make a little rim (about 1 cm high). Let cool in the freezer.
- Add the oat flour, coconut flour and coconut sugar and process again to form a dough.
- Either mix the cacao nibs/ chocolate chips in with your hands or pulse a few times until well combined. Let dough sit in the fridge.
- Take the muffin tray with the forms out of the freezer. Roll little balls out of the dough (around 16-18), lightly flatten 12 of them and divide these between the muffin forms leaving a little space to the edges (so the doughwant be seen and completely covered with chocolate!).
- Spread a teaspoon of the raspberry-chia-jam on top of each dough. Freeze everything for an hour.
- Melt the rest of the chocolate. Divide again equally between the forms making sure that everything (dough and rasberry-jam) is covered well. If using, quickly sprinkle on some sea salt flakes before the chocolate hardens.
- When the chocolate is completely firm, remove the cups from the tray and enjoy! Store them in the fridge or freezer for a yummy snack or dessert.
