Wholesome Cookie Dough Peanut Butter Cups

Create your own upgraded peanut butter cups that are part indulgent, part wholesome. The secret to this sweet and salty snack is the cookie “dough” filling, which is made of protein-packed garbanzo beans, peanut butter and oats. The classic flavor of our Nielsen-Massey Pure Vanilla Extract and mini chocolate chips make the filling taste just like cookie dough to complete the treat.

Ingredients

USMetric

Chocolate Cups:

1 ½ cups dark chocolate chips
1 teaspoon coconut oil

Cookie Dough:

⅓ cup garbanzo beans, drained and rinsed
Pinch salt
Pinch baking soda
1 teaspoon Nielsen-Massey Pure Vanilla Extract
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1 ½ tablespoons peanut butter (or other seed or nut butter)
1 teaspoon maple syrup (or more for sweeter dough)
1 tablespoon old-fashioned oats
1 tablespoon unsweetened almond milk, if needed to thin out
1 tablespoon mini chocolate chips

Directions

Chocolate Cups

In a microwave safe bowl, combine chocolate chips and coconut oil. Melt at 50% power for 30 seconds, then in 15-second intervals until chocolate is smooth.

Add the melted chocolate to 12 muffin tin liners. With a spoon, paint some of the chocolate up the walls of the liners. Place in the fridge to chill.

Cookie Dough

Add garbanzo beans, salt, baking soda, vanilla extract, peanut or other nut butter, syrup and oats into a blender. Process until smooth, adding almond milk if needed to adjust the consistency so that it is similar to cookie dough. Place in small bowl and fold in chocolate chips.

Once the chocolate cups have set, place a bit of cookie dough into each cup. Wet your fingertips with water and flatten the dough, leaving room between the dough and the edge of the liner so the chocolate can fully encase the cookie dough.

Melt the remaining chocolate in 15-second intervals and pour over the cookie dough until it is covered. Place the cups in the fridge to set.

Store the cups in an air-tight container in the fridge until ready to enjoy.

Notes:

Recipe courtesy of With Salt and Wit
Recipe can be altered to be peanut-free by substituting the peanut butter in the filling with any other seed or nut butter in equal amounts