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Line a mini muffin pan with 9 mini liners. We’re only making half, but if you want you can double the recipe to make 18 mini cups.
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Now it’s time to melt the chocolate: Place half of the dark chocolate bar into a microwave safe bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.
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Once chocolate is melted, add 1 teaspoon to the bottom of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate all the way up sides of each liner, you should use exactly the amount of chocolate that you melted.
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Once you’ve filled all the cups, place the pan in freezer for just a few minutes to harden the chocolate.
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Make the cookie dough filling: In a medium bowl mix together almond milk, melted coconut oil, almond butter, maple syrup, vanilla and salt. Fold chocolate chips into the dough.
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Place ½ tablespoon of the cookie dough mixture in each cup on top of the chocolate. It should fill pretty much to the top.
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Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar.
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Spoon about 1 teaspoon melted chocolate on top of the cookie dough, making sure you cover all of the cookie dough filling. Freeze for 10-20 minutes until chocolate is solid.
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Once cups are firm, you can store them freezer until ready to eat. Sprinkle with sea salt if you'd like. Makes 9 mini cookie dough cups.