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Peanut butter chickpea cookie dough and rasberry chocolate cups

These Chocolate Cups are a twist on the classic peanut butter ones. Filled with a cookie dough with chickpeas as base and a layer of rasberry-chia jam they make a delicious treat!
Course Dessert
Keyword dessert, gluten free, oil free, snack, vegan
Servings 12 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.

Notes

*This makes a little motre cookie dough than needed. I used the leftover balls as bliss balls and stored them in the freezer.
**You could substitute it with any other liquid sweetener such as honey.