A huge determinant of your success in staying on top of your nutritional goals this January is whether or not you feel deprived. Building a lifestyle and making sustainable changes to your diet which will last longer than the month are key if you’re looking for lasting results.
Personally, I’ve found the secret to building a love for nutrient dense, feel-good foods to be experimenting with new recipes and finding options that taste good.
Why do we crave desserts, for example? Probably because they taste amazing and we associate them with enjoyment. But who says desserts can’t have a place in your diet?
These Chocolate Cashew Cookie Dough Cups have all the rich flavour of cookie dough, but are gluten free, grain free, refined sugar free, and dairy free. Eating it raw with a spoon also recommended 🙂
CASHEW CHOCOLATE COOKIE DOUGH CUPS
Nutritional Information for 1 (recipe makes 6 full muffin sized cups, but you could easily do a mini muffin version!)
182kcal • 15F | 7C | 5P
For the cookie dough (which you can also eat by itself with a spoon)
• 140g (1 cup) raw cashews
• 15g (1tbsp) melted coconut oil
• pinch salt
• Sweetener of choice (I used 2 tsp granulated monk fruit extract)
• Handful chocolate chips or sprinkles
For the chocolate cup
• 45g (~1/3 cup) No sugar added chocolate chips
1) Line a muffin tin with 6 cups.
2) Melt chocolate chips in a microwave and spoon about 1tbsp into each cup, smoothing it across the bottom and sides. Place in the freezer or fridge for 5 minutes to set.
3) Meanwhile, make the cookie dough simply by using a food processor to blend all ingredients except chocolate chips/sprinkles. Fold these in after the blending is done. Texture should resemble dough.
4) Evenly distribute the dough into the cups, top with remaining chocolate, and set in the fridge for about 10 minutes.
These are okay to stay out, melt-free!
Keep rocking on and fuelling that journey of yours with foods that make you feel awesome.