One Bite Cookie ‘n Fudge Cups

113 comments

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Before we get to these fudgy cookie dough cups, let’s talk about the June salad challenge for a sec. I never thought I would get such a positive response about a salad challenge of all things, but your response blew me away. I’ve already seen many of you blogging and tweeting about it, creating #saladaday Pinterest boards, and challenging coworkers, family, and friends to join in for the month of June. The more the merrier! I started tweeting & Instagraming my salads each day as I prep for the kickoff on June 1st. Feel free to join in. Maybe if this challenge is a success, you can suggest a challenge for July.

And if you were worried that you would be bored with salad posts all month long, well you just don’t know me very well. If I’m eating big salads everyday you can be sure I’m having a treat to go along with it. I discovered my bendy chocolate recipe can be used for pretty much anything, which is trouble. Given my recent infatuation with baked tortilla cups (see: one-bite pizzas), I decided to use the cups as the perfect receptacle for bendy chocolate fudge. And then I topped it all off with Chocolate Chip Cookie Pota-Dough. (By the way, if you are still skeptical of the dip, read through the last page of comments. There are a lot of positive reviews already.)

This recipe is really fun to make and obviously even more fun to eat. Imagine, a layer of chilled fudgy chocolate topped off with cookie dough dip all wrapped in a crispy tortilla cup. It’s a party in a bite-sized cup!

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One Bite Cookie 'n Fudge Cups

Vegan, soy-free

By

Yield
24 mini bites
Prep Time
Cook time

Ingredients:

Tortilla cups
  • 3 (9-inch) tortillas
Chocolate fudge sauce
  • 1/4 cup cocoa powder or raw cacao powder, sifted
  • 1/4 cup pure maple syrup (or agave)
  • 1/4 cup coconut oil (no subs)
  • 1 tbsp all-natural nut butter (I used cashew butter)
  • 1/4 scant tsp fine grain sea salt, or to taste

Directions:

  1. For the tortilla cups: Preheat the oven to 375F and grab a mini cupcake tin. No need to grease it as they will pop right out.
  2. With a cookie cutter (or even kitchen sheers), cut 2.5-inch circles out of the wraps and push into the mini cupcake molds. Repeat for the rest & save the scraps for making cinnamon toast crunch.
  3. Bake at 375F for 10-12 minutes, watching very closely near the end. They should be golden and crisp, but not too brown. If using regular-sized cupcake tins, cut your tortilla into quarters and push one into each mold. Cooking time may vary if using larger cupcake tins.
  4. For the fudge sauce: In a small pot, whisk together the maple syrup, coconut oil, nut butter, and sifted cocoa powder over low to medium heat. Whisk for a couple minutes until all the coconut oil is melted and remove from heat immediately.
  5. To assemble: Add 1 teaspoon of fudge sauce into each baked cup. Twirl the cup around so it coats all sides. You can also double the fudge sauce and fill the cups if preferred. Place on a plate lined with parchment paper (to catch drippings) and into the freezer for about 15 minutes, or until firm. Remove and serve with a dollop of chilled Chocolate Chip Cookie Pota’Dough Dip on top. This is optional, but recommended! Store in a container in the fridge.

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Like many of my creations, I was truly at a loss as to how to photograph these tiny things.

How about on a white cake pedestal? or on the counter?

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another angle on the counter perhaps? How about on the back of a mini muffin tin with a white background (???)

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Oh boy.

After giving up all hope, I threw the cups onto my recipe paper, wrote in my fanciest cursive writing, and called it a day.

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This was the day’s salad. Dinosaur kale, lemon juice, olive oil, avocado, strawberries, hemp seeds, homemade sprouts, Herbamare. Good stuff.

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If you are crunched for time or just aren’t a cookie dough fan, feel free to make simple chocolate fudge cups (shown below, left). Sprinkle the fudge with some chopped nuts and you have yourself a delicious mini dessert.

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Cheers to mini desserts and big honkin’ salads!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 51 comments… read them below or add one }

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Lieke December 19, 2014

Simple to make but oh so tasty! I like the crunch of the crust in combination with the fudgy filling. I made these without the cookie dough topping and they turned out great!

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Becca May 24, 2013

i wanted something sweet after making your goddess bowl, so i made these ! theyre so so easy and delicious ! while i was waiting for them to freeze, i made your blueberry chia jam.. this is my new go-to site for recipes. thanks so much !

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Angela (Oh She Glows) May 25, 2013

Thanks for letting me know Becca! So glad you enjoyed it :)

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Hannah May 7, 2013

I just made these for my friends Mexican themed hens party. I added cayenne pepper to the fudge mixture and left out the dough. Basically they were chocolate chilli tortilla fudge cups. So unbelievably good. We were lucky any made it to the party at all!

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Angela (Oh She Glows) May 8, 2013

So glad to hear that Hannah!

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Kara February 19, 2013

Just made these. They are in the freezer now. I added a little chia seed to add a little nutrition :) We’ll see how it tastes in a little while!

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Vegan Radhika Sarohia January 28, 2013

These look so appetizing and tantalizing and delicious!!

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Kayla December 4, 2012

Do you think these would taste odd with corn tortillas?

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Angela (Oh She Glows) December 5, 2012

hmm…maybe a bit? hah Im not sure. Might be worth trying?

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Nikki June 20, 2012

How many calories are these One Bite Cookie and Fudge Cups?

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Kathleen @ KatsHealthCorner June 14, 2012

Oh gosh. I am in heaven now. <3 <3 <3

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Sophie June 9, 2012

Waw! these delightful cups are looking just heavenly! Really! :)

Great for entertaining to enjoy with coffe & tea!

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Robyn June 4, 2012

Oh surprise, suprise…yep, these were good!! I love the crunch of the shell and the melty chocolare and of course had to top each and every one with pota dip!!

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myra June 1, 2012

Calorie count by chance?

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Angela (Oh She Glows) June 2, 2012

I dont unfortunately but I do for the cookie dough dip (found on the page)

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Elizabeth June 1, 2012

Just made these fudge cups in no time at all! Delicious! Brilliant! Holding back from popping every last one in my mouth! Thanks for a simple recipe that hits the spot!

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Willow May 31, 2012

Haha – of course, you can’t have a month of healthy salads without some dangerous desserts to accompany them! These sound so super easy… which is the most dangerous kind of delicious! :P

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Amber from Slim Pickin's Kitchen May 31, 2012

Drooooooooooooooooooooooooooooooooooooooooooooooool

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Sam May 31, 2012

so delicious! I topped mine off with a few strawberry slices and it was perfection :)

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Angela (Oh She Glows) May 31, 2012

Hey Sam, so glad you enjoyed them! Wonderful idea about adding strawberries on top…perfection!

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Ranelle May 31, 2012

I wonder if these cups would work for a cannoli-like filling! ;)

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Angela (Oh She Glows) May 31, 2012

wow that would be lovely I think

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Jimmy May 31, 2012

They look so delicious, we’re guest over tomorrow and this is diffently one of the things I’m making for them besides Nutella butter cookies.!!

And adding vanilla extract and cashew nut butter to the shopping list, I’ll let you know how they turn out. ;)

Best regards from Denmark.! :)

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Angela (Oh She Glows) May 31, 2012

Hey Jimmy, I hope you enjoy them…let me know what you think.

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Jimmy June 2, 2012

As promised some feedback.

They were delicious, I was a little skeptical about the cookie dough dip but it is actually very delicious and not at all what I had imagined.
They only thing I changed was the tortillas, I had a whole wheat packed so I used that one instead of a normal tortillas.

And the guest last night were quite curious to know what was before they tasted it, but I got them all to taste it and not one of them said that they didn’t like it, they loved it.
I had to print out the recipe because they didn’t believe that it was made on potatoes. :D
It’s certainly not the last time they are made, considering little to make them as part of the cakes we should have for my daughter’s baptism(hope that’s the right word) at the end of month. ;)

And I have to try some of all the other recipes you have on the blog..! ;)

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Angela (Oh She Glows) June 2, 2012

Thanks for letting me know Jimmy! I’m happy to hear that it was a success.

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alyce- learning to veg May 31, 2012

these look so delicious! this is a very cute idea. i love it when things are a little bit messy for all the right reasons :)

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Jennifer @ Peanut Butter and Peppers May 31, 2012

Your dangerous! I would eat more that one bite!! :) These look fantastic! I have to give them a try!!

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Natalie (Willrunforveggies) May 31, 2012

These look absolutely delicious! I’l have to give them a try. I imagine they would be a great desert to follow up a Mexican-themed meal. Or any meal, really…

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luv what you do May 30, 2012

Those look so tasty! The perfect size for a sweet bite.
What a creative recipe!

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Megan @ MegGoesNomNom May 30, 2012

Love this recipe!

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Shannon May 30, 2012

‘ello Angela!

Though the above recipe has already made my to-do list, I thought I’d shoot you a little more specific question. Cake pops are kind of a big deal in the blogosphere (yeah.. I said that too..) but I can’t remember ever reading your thoughts? A lot of times the nature of the recipe requires things like extra frosting or cream cheese, but since the Veganistas have taken over there’s been more options. I am trying out this recipe http://mylittlecelebration.com/food/vegan-black-bean-brownie-pops/ but know you are skilled with sugar substitutes, nut butter additions/ substitutes and avoiding using oil. That said, I found myself wondering how you’d do a cake pop recipe? Just thoughts, always a fan!

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Angela (Oh She Glows) May 31, 2012

Thanks Shannon! I haven’t tried making cake pops before (I guess I’m just lazy? haha) but I will definitely keep it in mind!

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Quisha May 30, 2012

Those look delicious. So tiny and sweet looking :)

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Lou Ann May 30, 2012

Any substitues for coconut oil?

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Angela (Oh She Glows) May 31, 2012

Unfortunately, no. The coconut oil is responsible for hardening the fudge as it firms when chilled.

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Natalie May 30, 2012

I posted your challenge on my site and so many people like the idea- you are inspiring us all to eat healthy more often :) these cookie n fudge cups look delicious. i love baking with coconut oil, it’s so flavorful! thanks for the recipe!

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Rachel May 30, 2012

I just want to say, that you are my new favorite person for sharing this recipe. ha ha, they look AMAZING!

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Heather @ Health, Happiness, and Hope May 30, 2012

This is so cute! Love it! It’s perfect for a summer party.

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Stephanie @ The Fitness Adventures May 30, 2012

Bite sized cookie dough and fudge cups? Sounds amazing!

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Sherlock May 30, 2012

oOOH! lOOKS DELISH! So easy too!

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Sherlock May 30, 2012

These look so good!

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Liz @ iheartvegetables May 30, 2012

Wow these look absolutely amazing!!! YUM!

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Moni Meals May 30, 2012

I am so making these! I know how the photos can be oh so frustrating! They still look GREAT and they still make for a great photo.

I second it…”Cheers to mini desserts and big honkin’ salads!”

:)

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Lauren May 30, 2012

I love that you posted this right after the salad challenge! It creates a good balance!

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Lia May 30, 2012

Nommm! Love it and especially love the look of it :D

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Stefania @ Revitalize with Stefania May 30, 2012

this looks amazing! I love mini desserts like this- I find it easier to not go overboard and eat the whole batch, rather than if I made a whole big cake and sliced off a piece or something.

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B @ Crags and Veggies May 30, 2012

Oh my gosh, these look amazing! Can’t wait to try….after the salad of course! :)

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Lexi @ You, Me, & A World to See May 30, 2012

Dying to try that pota-dough! Looks to die for :)

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laura May 30, 2012

The cookie n fudge cups look great! But that salad! oh my that’s a beauty. So simple, yet perfectly beautiful. :)

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Georgina May 30, 2012

Angela strikes again! These are so cute! Will try this weekend. Adding tortillas to my shopping list. I totally agree with your huge-salad-a-day June challenge. Glad that there is room for little jewel treats like these. :)

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