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Cacao and Hazelnut Cookie Cups

Cacao and Hazelnut Cookie Cups

Prep | 10 mins
Cook | 12-15 mins
Ready in | 40 mins
Makes 12


3/4 cup gluten free flour
1/2 cup Botanika Blends Cacao + Hazelnut Protein Powder
1/2 cup hazelnut butter *
1/3 cup monkfruit sweetner
1 tsp vanilla extract
1/2 tsp Redmond salt
1/3 cup almond milk

1/4 cup Hazelnut butter *
1/4 cup Botanika Blends Cacao + Hazelnut Protein Powder
1/4 cup rice malt syrup
1/4 cup cacao powder
2 tbsp hot water

1/ Preheat fan forced oven to 170°C
2/ Combine all Cookie Cup ingredients in a food processor. Mix/pulse until mixture comes together and forms a cookie dough texture. If the mixture is too dry, add a little more milk.
3/ Using a silicone mini muffin tray or a greased mini muffin tray, place tablespoon sized amounts of cookie dough in each muffin pan. Press dough against the sides and bottom of each muffin pan to form cups.
4/ Bake for 12-15 minutes. Cookie cups should be slightly golden around the edges. Remove from the oven and allow to cool for 15 minutes before removing from the pan.
5/ Meanwhile make the filling. Combine all filling ingredients except hot water in the bowl of a food processor. Turn the food processor on, and drizzle in the hot water while the ingredients are mixing. You should end up with a thick and smooth nut-butter consistency.
6/ Spoon filling into each cookie cup. Top with crushed hazelnuts if desired. The cookie cups will keep in the fridge, in an airtight container, for approx. 1 week.

* While hazelnut butter works best here for flavour, you can substitute any nut butter that you have on have on hand.
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