CHOCOLATE COOKIE CUPS
SERVES 6 TO 8 PORTIONS
Coconut oil, for greasing
1 big ripe banana
1 cup (240 ml) gluten-free rolled oats
1⁄2 cup (120 ml) almond flour
3 tbsp raw cacao powder or unsweetened cocoa powder
5 fresh dates, pitted
1 tsp vanilla extract
Pinch of sea salt
NUTRITIONAL VALUES
Calories: 128kcal
Fat: 5.1g (0.9g S.Fat)
Carbs: 18.4g
Protein: 4g
Sugar: 5.5g
Sodium: 34mg
METHOD
Preheat the oven to 225°F (110°C). Turn a muffin tin upside down and grease the outside of the wells with coconut oil. Set aside.
In a blender or food processor, combine all of the ingredients and pulse until a sticky dough forms. (If using a blender, make the dough in two batches.) Divide the dough into 6 to 8 small balls and press them against the tins' outer shells to form a bowl shape. Bake for 20 to 30 minutes, then cool until you can gently remove them from the tin and invert the cups to cool completely.
Fill to the brim with ice cream and enjoy!
In a blender or food processor, combine all of the ingredients and pulse until a sticky dough forms. (If using a blender, make the dough in two batches.) Divide the dough into 6 to 8 small balls and press them against the tins' outer shells to form a bowl shape. Bake for 20 to 30 minutes, then cool until you can gently remove them from the tin and invert the cups to cool completely.
Fill to the brim with ice cream and enjoy!
