1 tbsp vegan protein powder, vanilla (totally optional!)
3 tbsp coconut oil, melted
1 tsp almond butter
2 tbsp agave syrup
a dash of almond milk (add as much until the desired consistency occurs.)
½ tsp vanilla extract
a pinch of fine sea salt
as much dark chocolate chips (or cacao nibs) as you like (think I added 2 tbsp chips and 1 tbsp cacao nibs ish)
7 oz dark vegan chocolate, broken in pieces (200gr)
2 tbsp coconut oil
Instructions
In a small bowl, combine all the ingredients except the chocolate chips.You can use a mixer, but I actually enjoyed combining it with my hands (I am a creep and I love dough!)
Fold in chocolate chips and let sit.
In a double boiler or microwave, slowly melt the chocolate and the coconut oil, stirring frequently
Pour a small dollop of chocolate inside a cupcake liner (just as much as that the bottom is covered) and also try to cover the insights of the cupcake liner a little.
Freeze for about 10 minutes.
Place a chocolate chip cookie dough disc (in the middle) on the chocolate bottom and pour over the rest of the chocolate-coconut oil mix, until fully covered.
Place muffin tin in refrigerator until chocolate sets.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/vegan-chocolate-chip-cookie-dough-cups/