Chocolate cookie cups with amaretto

Chocolate cookie cups with amaretto

chocolate cookie cups amaretto macro

I told you my sweet tooth has been unstoppable! No matter how hard I try not to scheme yet another dessert recipe, I just don’t seem to be able to switch that part of my brain off. I guess it’s white bear phenomenon in action. Speaking of which, fed up with upsetting and infuriating news stories, including those in which politicians pat themselves on the back about how well they handled the situation, despite thousands of people dying as a result of their cavalier attitude and resulting inaction, I’ve cut down on reading the news and found a new podcast to listen to instead.

I found it of great value so I want to say ‘thank you’ to the author, Dr Laurie Santos, by spreading the word about it. It’s called Happiness Lab and it’s full of interesting insights into what really makes us, humans, happy and useful techniques on dealing with anxiety and stress, including several pandemic-related episodes. It does, among other things, discuss the white bear phenomenon if you are unfamiliar with it.

So after a much needed respite in the form of vegan carbonara, I am back at it – making dainty cups out of oats (to keep them vaguely healthy 😉 ) and chocolate. What can I say? I’m obsessed. These are pretty good and not hard to make either, which is a win win. They require six ingredients (+ salt) and are very family cooking session friendly as making the actual shells is akin to handling play-doh. I used to be big on play-doh as a kid and as an early teen I made jewellery out of it (the kind that you need to boil for it to harden up) so I am in my element making these and I am sure your kids (my cat – as good as she is at kneading – is not into it at all) will be too. The filling is a simple ganache fortified with a little bit of Amaretto, but if you are making them with and for kids, feel free to sub it with more plant milk. I hope you’ll enjoy them and I hope to resume running next week so don’t worry, there will be more sweet recipes coming…

chocolate cookie cups amaretto making

chocolate cookie cups amaretto four

chocolate cookie cups amaretto side

chocolate cookie cups amaretto one

makes
12
PREP
15 min
COOKING
15 min
makes
12
PREPARATION
15 min
COOKING
15 min
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).

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NUTRITIONAL INFO
calories
168
8%
sugars
10 g
11%
fats
6 g
9%
saturates
4 g
21%
proteins
4 g
8%
carbs
23 g
9%
*per cup
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5.0
2 reviews, 6 comments
REVIEWS & QUESTIONS
Izzy Davis:
So good! even the base is delicious by itself! reminded me of a hobnob!
    Ania
    Ania:
    I'm delighted you enjoyed these, Izzy! And thanks so much for taking the time to review. x Ania
Sue:
Hi Ania, do you think these would work as minis? Thanks.
    Ania
    Ania:
    Hi Sue,
    You mean mini muffins? Sure they will, the challenge may be to make the shells sufficiently thin but it's certainly doable. They will need shorter baking time, of course. Good luck! Ania
Joann:
Easy and delish! Thanks so much for the fantastic recipe!!
    Ania
    Ania:
    Thank you, delighted to hear that you enjoyed it, Joann! Ania
Justine:
These look great! Is the red powder freeze dried raspberry ? :-)
    Ania
    Ania:
    Thanks, Justine! Yes, it is but that's completely optional - decorate with whatever you have in your cupboards. Ania
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