Chocolate Cookie Cups With Amaretto

INGREDIENTS

◻225 g / 2½ cups oats (GF if required), ground into coarse flour*

◻½ tsp fine sea salt

◻60 ml / ¼ cup maple syrup or other liquid sweetener

◻40 g / 3 tbsp coconut oil, melted (I use this one), another neutral-tasting oil or vegan butter

GANACHE FILLING

200 g / 7 oz 70% dark vegan chocolate

160 ml / 2/3 cup soy milk (or other plant milk)

45 ml / 3 tbsp amaretto** (I used Disaronno)

60 ml / ¼ cup maple syrup or other liquid sweetener

METHOD

1. Place ground up oats and salt in a large bowl.

2. Add maple syrup and melted coconut oil and mix well. Work into a uniform ‘dough’. It should be pliable, but not too wet or sticky. If it is, add a touch more oat flour.

3. Preheat the oven to 175° C / 350° F and grab a standard 12 muffin tin.

4. Using your hands, line each muffin hole with the dough, making 1.5 cm / 0.6″ tall (they are shallower than the muffin holes) cookie cups.

5. Bake for 15-17 minutes. Once out of the oven, press the bottoms down as they have likely bulged up a little. Allow the cup shells to cool down completely before removing and filling.

GANACHE FILLING

1. Whack an unopened chocolate bar against the work bench. Place chocolate pieces and plant milk in a clean glass or metal bowl over a bain marie (water bath). Warm them both up on the lowest setting (the water underneath should barely simmer and not boil) until the chocolate has melted. Make sure the water does not touch the bowl the chocolate is in as chocolate is sensitive to overheating.

2. Once the chocolate has melted, mix the chocolate and plant milk together, then whisk in amaretto and maple syrup.

3. Allow the mixture to cool down a little and then divide between the oat cups.

4. Decorate the tops with whatever you have handy, I used some crushed slivered almonds and dried raspberry powder as that’s what I found in my cupboard.

5. Place the cups in the fridge (or freezer if you are in a hurry to allow the ganache to set). It will take 2-3 hours in the fridge and about 30 minutes in the freezer. Keep in an airtight container, on the counter for a few days or freeze if you want to enjoy them at a later date.

NOTES

*You can also use oat flour but they won’t have as much texture.

**You can use another, similar liqueur if that’s what you have in your cupboard. If you don’t want to use alcohol, you could use more plant milk or plant milk + coffee (to deepen the chocolate flavour).

 If you want more info on some of the ingredients that we use in our recipes, check out our glossary.