I found a recipe for chocolate-covered peanut butter cookie cups on Instagram, and quickly thought "I have to make that!" But I wanted it nut-free, and with coconut milk, and thought I would add hemp and spirulina, and next thing I knew, I had created a wonderfully rich and delicious superfood recipe disguised as a chocolate treat. So basically, it's the best thing ever.
After a long, long day with babies, this is a wonderful snack/treat/dessert, I promise. Plus, extra cookie dough made a great morning snack with tea. So basically, it's the gift that keeps on giving.
And because this is Running Girl Health and Fitness, here's a fitness move you can do while your chocolate cups are freezing (and practically anyone can do this: prenatal, postnatal, regular person, etc)
1/2 cup sunflower seed butter
1 serving hemp protein powder
1/4 cup coconut milk
2 tablespoons coconut flour
1/2 tsp spirulina
2 tablespoons rice chocolate chips
1/3 cup nondairy chocolate chips
Puree all ingredients, pulsing in chips last.
Melt nondairy chocolate (about 1 minute on 50% power, stopping to stir halfway)
Pour a thin layer into cookie liners, getting the sides as much as possible. Freeze for a few minutes, then press amount of cookie dough on top of frozen chocolate, add additional melted chocolate and freeze to set the top layer. Keep chilled until ready to eat!
You can also reserve some of the cookie doughs for fantastic cookie dough bites!