A chocolate crust, chocolate chip cookie doughfilling, chocolate topping and cookie dough balls on top… Hellooooooo! These decadent treats are one of the most delicious creations and totally satisfy any cravings for all of the above. Even better, they are vegan friendly, gluten and dairy-free and contain no refined sugar so most can enjoy these.


For the cup cases – 

  • 150g oats (I used Mornflake)
  • 30g Bioglan cacao powder
  • 3 tablespoons nut butter (I used Pic’s)
  • 3 tablespoons maple syrup
  • 2 tablespoons melted coconut oil (I used The Groovy Food Company)

For the filling & balls – 

  • 100g ground almonds (I used Whitworths)
  • 100g oat flour
  • 2 tablespoons Bioglan Super Protein
  • 40g sweetener (I used Purevia)
  • 2 tablespoons maple syrup
  • 50ml dairy-free milk (I used Mighty Pea)
  • 1 teaspoon vanilla extract
  • 50g dark chocolate chips

For the topping – 

  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 4 tablespoons cacao powder

Get making!

  1. First make the cases: Place the ingredients into a blender (I used my Ninja Kitchen) and whizz up until the mixture comes together.
  2. Divide between 4 cupcake moulds (silicone is best) and press up the sides and across the bottoms. Chill in the fridge.
  3. Mix together the ground almonds, oat flour, protein, sweetener, syrup, milk and vanilla in a bowl until combined then stir in the choc chips.
  4. Place about 1 large heaped tablespoon of the cookie dough into each cup to fill and press down. Roll the remaining mixture into small balls.
  5. Melt the coconut oil and maple syrup then whisk in the cacao powder. Spoon over each cup to cover then use any remaining to coat some of the balls. Place two balls on top of each cup then chill in the fridge for 2 hours to set.
  6. Pop out of the fridge and enjoy!