Ingredients
⅔cupcreamy almond spread
⅓cupnatural granulated sweetener
½tsppure vanilla extract
1tspsalt
½cupcream cheesesoftened
⅓cupLilly’s chocolate baking chips
2cupsLily’s chocolate chips
1tbspcoconut oil
1tspSalt flakesoptional
Preparation
In a medium-sized bowl, combine the almond butter, sweetener, vanilla and salt; mix until well combined.
Add half of the cream cheese, mixing through until the mixture becomes creamy. Fold through the chocolate chips.
Add the rest of the cream cheese, cutting it through to create a marble effect. Set aside.
Combine the chocolate chips and coconut oil together in a microwave-safe bowl; microwave in 30-second increments, stirring in between until fully melted.
Alternatively, melt in a metal bowl over a pot of boiling water until fully melted.
Line a 24-hole mini muffin pan with mini muffin liners. Pour 1 teaspoon of chocolate into the base of a liner, and using the back of the teaspoon, spread the chocolate evenly around the sides to create a cup.
Repeat with remaining chocolate and liners until all have been fully coated.
Freeze for 5 to 10 minutes or until fully set. Remove from the freezer; spoon about 1 teaspoon of cookie dough into each cup and cover each cookie dough cup with the remaining melted chocolate, smoothing over with a spoon.
Freeze again and allow to sit for 10 minutes, or allow to set at room temperature. Sprinkle with salt flakes, and enjoy
Store in the refrigerator.
