Cookie Dough Cups

Directions

• Melt the chocolate in a medium bowl by microwaving in short 5 second bursts until the chocolate is completely melted. Or, melt the chocolate in a small bowl over a double boiler. Add the coconut oil and stir until the chocolate is shiny and smooth. 
• Place 7 muffin liners in a mini muffin tin. Pour about 1 tbsp of melted chocolate into each muffin liner and, using a small spoon, spread the chocolate up the sides of the liners. Place the muffin tin in the freezer to set the chocolate. 
• While the chocolate sets, create the filling. In a small bowl mix together the almond flour, Great Lakes Vanilla Collagen Hydrolysate, and sea salt until well combined. Add the nut/seed butter and maple syrup and mix until a dough forms. Stir in chocolate chips. 
• Remove the mini muffin tin from the freezer fill each chocolate cup with the cookie dough filling almost to the top of the chocolate. 
• Pour 1-2 tsp of the melted chocolate on top of the cookie dough filling to create the top of the cup and spread into an even layer. 
• Allow the chocolate to set in the freezer. Once chocolate is firm, enjoy!