Cookie Dough Peanut Butter Cups




Cookie Dough Peanut Butter Cups



  • 1 can white beans or chickpeas
  • 2 tsp pure vanilla extract
  • 1/4 cup peanut butter or allergy-friendly sub
  • 1/2 cup pure maple syrup
  • 1/2 cup quick oats or flax
  • scant 1/4 tsp salt
  • heaping 1/8 tsp baking soda (this gives a cookie dough flavor)
  • 6 oz melted chocolate chips + optional 2 tsp oil
  • optional mini chocolate chips


  1. Drain beans, rinse extremely well, and pat dry.
  2. Process all ingredients except the chocolate, oil, and chips in a strong food processor until completely smooth.
  3. Stir in a handful of mini chocolate chips if desired. (Some readers say a blender works, but try that at your own risk. Taste and texture will be much better in a food processor.)
  4. Carefully melt the chocolate so it doesn’t burn. I like to stir in the optional oil for smoother chocolate sauce.
  5. Add around 1 tsp chocolate sauce to the bottoms of mini cupcake liners, then freeze about 5 minutes to set.
  6. Add about 6g cookie dough dip (1-2 tsp) on top of the hardened chocolate, then top with 1-2 tsp more chocolate sauce, and immediately freeze.



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