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!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
One Bite Cookie 'n Fudge Cups
Yield
24 mini bites
Prep time
Cook time
Total 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
- For the tortilla cups: Preheat the oven to 375°F and grab a mini cupcake tin. No need to grease it as they will pop right out.
- 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.
- Bake at 375°F 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.
- 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.
- 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.
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?
another angle on the counter perhaps? How about on the back of a mini muffin tin with a white background (???)
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.
This was the day’s salad. Dinosaur kale, lemon juice, olive oil, avocado, strawberries, hemp seeds, homemade sprouts, Herbamare. Good stuff.
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.
Cheers to mini desserts and big honkin’ salads!
omg. i think i would eat 1 million of these in one sitting!
OMG!! I am in finals week right now and these are exactly what I will be snacking on as I study!!! The friends I study with will probably appreciate them too, plus they can help me eat them! Knowing me, I could consume the whole batch :)
Goodluck with your finals!
Those look phenomenal!! Yum YUM!
Turns out you CAN win friends with salad. I’ve been upping my salad game big time over here. Thanks for the inspiration, Angela. Oh and these cookie dough dip/fudge cups sound ummm… out of this world actually! Yum.
Who knew? ;) Glad you are inspired!
Mmmm, love this idea for using tortilla wraps…I never think to use them for sweet fillings!
Over da top…holy cow!! Now I gotta make another batch of chocolate chip cookie pota dough dip(I hardly ever eat potatoes…til this week!) Good thing for salads…that strawberry one looks great.
I think the recipe page photos look excellent! Very authentic and super delicious. My salad yesterday included my purple asparagus, which I’m loving. I read that it’s supposed to be sweeter than the green kind – did you find the same?
I made a grilled salad the other day (served over a bed of greens) and the purple asparagus was fantastic. I think I just might like it better than the green…maybe it is a bit sweeter?
PS- I picked up some of those sprouting seeds you showed me, only I got them at Organic Garage. I think it’s called a “sandwich booster”.
Wow – those fudge cups look amazing! They will be ending up in my boys bellies soon ;)
That salad looks yummy too – much try that combo – thanks for the inspiration!
I am making these, like, ASAP!!! Can these be made ahead and then frozen so I don’t dive head first into them all at once?
I would suggest freezing only the cup + fudge…I wouldn’t suggest freezing the cookie dough dip as I didnt find it thawed well. I will add this note into the recipe, thanks for the reminder!
Oh Angela, you are going to have me addicted to these!! I just tried chocolate hummus for the first time this weekend and it blew my mind. I haven’t made the bendy chocolate yet (I think that would be a good name for a yoga studio that also sells chocolate) but I’m really excited to try it!
“I think that would be a good name for a yoga studio that also sells chocolate”
haha! indeed :)
Coolest twist on a recipe I’ve seen in a long time! They sound crazy good… And yes, I am totally on board with the saladaday!
yum! those sound (and look) so delicious! it’s only 9am and i’m already craving chocolate chip cookie dough! oh boy….haha and your salad looks fabulous too! i’m with you — if i eat salad, i always have a treat:) thanks for sharing!
Cheers is right! This is awesome. I still haven’t made the tortilla cups. I need to do that. One of my clients mentioned that she likes to do large tortilla cups, crack and egg inside, add veggies and bacon and bake them. I know, not vegan by ANY means… but a great on the go snack for those that can tolerate eggs. Perhaps they could be made vegan with scrambled tofu??
that does sound interesting! Basically, I think when it comes down to it, you can make ANYTHING in a tortilla bowl. haha
well said!
Homemade sprouts??? Tell me more!
My friend Ange got me hooked on making homemade sprouts! It’s very easy. Maybe I should do a post about it. Basically all you need are some sprouting seeds (or lentils shown in the salad work too), a big mason jar, a bit of cheesecloth and a rubber band. I soaked the lentils overnight in water, then drained and rinsed them (thats where the cheesecloth comes in handy!) and then propped the jar upside down in a bowl so it could drain. I rinsed and drained it 2-3 times per day for a couple days and then I had little sprouts. I’m parinoid about bacteria, so I always steam or sautee them before eating. I store them in the fridge for up to 3-4 days.
Thanks for sharing. I’m definitely going to try soon!
Wow. What a great idea! These look soooo good!
These look amazing, and I’ve been looking froward to trying the chocolate covered strawberries as well. Can you recommend a place or a website to buy coconut oil? I’m having trouble finding it. Thanks!
most health food stores carry coconut oil, it can also be found in the organic section of many grocery stores. It’s usually with the other oils.
I love that you did them in tortillas! Massive salads should always be followed with treats this delish. :)
It looks like you figured out a good way to photograph them, because the fudge cups look fantastic! I need to break down an buy a mini muffin tin!
I wonder if this would work with Ezekiel tortillas (since they’re not as flexible)? I have to check on the cinnamon toast crunch link now too…
I was wondering about those too. Has anyone tried the Ezekiel tortillas ?
I eat the ezekiel ones all the time but haven’t tried tortilla cups with them yet, another one I was wondering about was the brown rice wraps, I get those from whole foods and was wondering if they will hold as well? Please post if you try them! Love the recipes hopefully I can find some of the ingredients I need to keep making them on my trip to Argentina! We shall see!
I was wondering about the brown rice wraps too!
Have fun in Argentina! Any room in your suitcase for me? ;)
I love the salad challenge. I try to eat a salad every day anyway but I often find myself in the grocery store on Sunday afternoon wandering aimlessly through the produce section waiting for inspiration for my salad fixings. I usually walk away with the same boring culprits, tomatoes, mushrooms, capers, and pickled peppers. Which I love, but after a few weeks of that it’s time for a change! Looking forward to seeing all the great combos!
That seems really delicious! It’s funny, because in the last couple of days I’ve been mixing cinnamon, coconut oil and honey to spread on my toast. Think I’ll try your choc fugde sauce on toast as well. Thank you for sharing your creative and delicious recipes. :)