chocolate cheesecake mousse in peanut butter chocolate cookie cups

by Kristina Sloggett

in baking,Dessert,Gluten Free,recipes,Vegan,Vegan MoFo

I’ve been holding out on you guys. I have made this mousse quite a few times, and have been wanting to share it with you.

This is the original thought that was in my head, though – to make this mousse and serve it in edible (and awesome) cookie cups.

I have made the cookie cups several times, too – but with not too pretty results. First time, too much cookie dough, ran all over the tins. Next time, the cookies stuck, ripped apart.

Then, I found these genius ladies, and this genius guest post from Amy – where she made cookie cups! One of the steps in making her cookie cups includes using foil – which helps make a perfect cookie cup!

My method uses less cookie dough per cup, because I like the cookie to end before the top, so it has a rustic, uneven edge, not a “lip” on the cup. My cookie dough just barely starts to form down the side of the cup, as the dough will expand down as it cooks. If you prefer the cup to have a full bowl with a lip around the edge, use more dough!

chocolate cheesecake mousse

dairy, egg, soy and gluten free, vegan

serves four

1/2 cup raw cashews
1/3 cup water
1/3 cup cocoa powder
1/3 cup agave*
2 large avocados, peeled and seed removed
juice of 1 lemon

*adjust agave to sweetness levelĀ 

In food processor, pulse cashews until crumbly, add water and continue processing until smooth. Add cocoa, agave, avocados and lemon juice, continue to process to a silky smooth mousse. Pipe or spoon into cookie cups and enjoy!

peanut butter chocolate cookies

dairy, egg, soy and gluten free, vegan

makes 8-10 cookies

1/3 cup peanut butter
2 tablespoons butter (Earth Balance soy free), melted
3 tablespoons agave
1/2 teaspoon vanilla paste
1/4 cup + 1 tablespoon gluten free all purpose flour
pinch sea salt
1/3 cup (dairy free) dark chocolate chips

In medium mixing bowl, combine peanut butter and melted butter until smooth. Stir in agave and vanilla paste. Add flour and salt, combine completely. Fold in chocolate chips.

To make cookie cups: (using Amy’s foil idea)

Turn a muffin tin upside down, cover muffin cups with foil pieces. Form pieces of dough into balls (just less than golf ball size), flatten and cover the top of the muffin tin, so the cookie goes over the edge just a bit. (The cookies will expand and move down the muffin cups). Bake in 350 degree oven for 10-12 minutes or until set. Allow to cool, carefully remove tin foil from cups.

Anybody want a peanut cookie cup?

 

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