Vegan Chocolate Chip Cookie Dough Yogurt Cups

Megan
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The perfect summer treat – these Vegan Chocolate Chip Cookie Dough Yogurt Cups are so easy to make with just 6 wholesome ingredients that are dairy-free, gluten-free & refined sugar-free.

The perfect summer treat – these Vegan Chocolate Chip Cookie Dough Yogurt Cups are so easy to make with just 6 wholesome ingredients that are dairy-free, gluten-free & refined sugar-free.

All summer long we’ve been obsessed with my Vegan Chocolate Peanut Butter Yogurt Cups. Seriously, they are amazing and if you haven’t tried them yet, consider this your sign to make them. Then one night (why do the good ideas always come in the middle of the night?) I got the idea to make a cookie dough version, because who doesn’t love cookie dough? And with the hot weather here, I’m always itching for a cold, refreshing treat.

These Chocolate Chip Cookie Dough Yogurt Cups have a rich chocolate shell and are filled with a sweet cookie dough yogurt filling. Top with some edible cookie dough crumbles for both enhanced flavor and presentation. One of the best parts is that they come together in under 25 minutes — perfect for when you’re craving something sweet but don’t have time to make a big dessert.

And the best part of this recipe, besides the fact that they taste like chocolate chip cookie dough heaven, is that they are actually kind of healthy – and you would never be able to tell. My sister is currently eating one for breakfast – LOL.

These little cups of deliciousness are made with cashew butter which is a great source of copper and magnesium which aids in building bone strength and maintaining heart health. Yogurt offers fiber and probiotics and adds an element of creaminess similar to ice cream. Dark chocolate provides antioxidants and can improve heart health. And lastly, maple syrup and vanilla extract both add a depth of flavor.

There you have it – an indulgent treat that’s good for you! Of course, they are 100% vegan, dairy-free, gluten-free, refined sugar-free and no bake (cause who wants to turn the oven on in the summer? Not me).

Ingredients – Vegan Chocolate Chip Cookie Dough Yogurt Cups

• Non-Dairy Yogurt – be sure to use a thick, plain yogurt with a neutral flavor. For this recipe I use Oatly’s plain unsweetened yogurt. It’s thick and has the perfect consistency for this recipe.

Cashew Butter

• Maple Syrup – to add some sweetness. Agave works as well. 

• Vanilla Extract

Vegan Mini Chocolate Chips – I use Enjoy Life mini chocolate chips.

• Vegan Dark Chocolate – I always use the brand Hu Chocolate. It’s made with clean ingredients and my all-time favorite chocolate. Be sure to use my code BOOBOO for a discount.

• Coconut Oil – be sure to use refined coconut oil as it does not have any coconut flavor.

Since these are made with real food, you won’t get that sugar crash after eating them like you would most store-bought treats, making these perfect for an afternoon treat or quick dessert after dinner. They would also be perfect for parties or potlucks because they’re so easy to transport and they look amazing! I hope you try them and love them (I’m sure you will).

The perfect summer treat – these Vegan Chocolate Chip Cookie Dough Yogurt Cups are so easy to make with just 6 wholesome ingredients that are dairy-free, gluten-free & refined sugar-free.

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Vegan Chocolate Chip Cookie Dough Yogurt Cups

The perfect summer treat – these Vegan Chocolate Chip Cookie Dough Yogurt Cups are so easy to make with just 6 wholesome ingredients that are dairy-free, gluten-free & refined sugar-free.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 cups
Author: Megan

Ingredients

Cookie Dough Yogurt Cups

Cookie Dough Crumble

Instructions

  • Melt the vegan chocolate chips and coconut oil in the microwave in 30 second increments until melted.
  • Make the cookie dough crumbles by adding the almond flour, vegan butter, maple syrup, pinch of salt and drop of vanilla to a bowl and stirring until combined and a cookie dough texture forms. Then stir in the mini chocolate chips. Set aside.
  • Prepare a cupcake/muffin pan with liners. Add about 1 tbsp of melted chocolate into each liner and spread along the bottom and up along the sides a little. Place in the freezer.
  • In a bowl, mix together the non-dairy yogurt, cashew butter, maple syrup and vanilla extract. Mix in the mini chocolate chips. Add a spoonful of this mixture into the liners until all are filled.
  • Pour the remaining melted chocolate on top to evenly cover the yogurt mixture. Sprinkle with the cookie dough crumbles.
  • Place back in the freezer until the chocolate sets. Enjoy!

Video

Notes

  • I always use the brand Hu Chocolate – it’s made with clean ingredients and my all-time favorite chocolate! Be sure to use my code BOOBOO for a discount.
  • See blog post above for substitution ideas.

Nutrition information is automatically calculated, so it should only be used as an approximation.

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