Less than half an hour hands-on time and just four ingredients stand between you and food heaven! Inspired by the traditional caramelized biscuits from my native Belgium, I've switched up the usual peanut butter for this cookie butter filling. And because one chocolate cup is never enough, these are super sized. Bon appétit!
Giant Vegan Cookie Butter Chocolate Cups [Vegan]
- 18oz dairy-free chocolate chips
- 1/3 cup non-dairy milk
- 1 tbsp coconut oil
- 4 1/2 ounces caramelized biscuits (like Speculoos)
- 2 tbsp coconut oil, melted
- 1/4 cup non-dairy milk
- Place a small saucepan over medium heat and add the coconut oil and milk to it. Wait for the milk to be warm before adding the chocolate chips. Stir continuously until evenly melted, then take off the heat.
- Set aside the chocolate to cool. When it is cool enough to dip in a finger, but still warm enough to be liquid, pour 2/3 of it into the bottom of 8 cupcake moulds. Swivel the moulds around to coat the sides, all the way up to the top.
- Place the moulds in the freezer to firm up, then make the cookie butter filling.
- Blitz the caramelized biscuits in the food processor or blender. When they have reached a fine powder-like consistency, add the remaining ingredients and blend again. After a few minutes, the mixture should be thick and creamy, with no lumps remaining; in other words, it should be like cookie butter.
- Spoon the cookie butter into the cupcakes moulds, over the firm chocolate base. Smooth out the top, then cover with the remaining chocolate. Place the cupcake moulds back in the freezer for another hour.
- Keep the chocolate cookie butter cups in the freezer for up to a month or in the fridge for up to a week.
If you like a very firm chocolate, keep your chocolate cookie butter cups in the freezer; if you like a more mellow, creamy chocolate, keep them in the fridge. Either way, they will keep well (if you can keep your hands off them, that is).