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.
Ingredients
Cookie Dough Yogurt Cups
- 3/4 cup non-dairy plain yogurt, thick
- 3/4 cup cashew butter
- 3 tbsp maple syrup, or agave
- 1/2 tsp vanilla extract
- 1/2 cup vegan mini chocolate chips
- 2 cups vegan chocolate chips
- 2 tbsp refined coconut oil
Cookie Dough Crumble
- 1/4 cup almond flour
- 1 tsp vegan butter, softened
- 1 tsp maple syrup, or agave
- pinch salt
- 1 drop vanilla extract
- 1/2 tbsp vegan mini chocolate chips
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.
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