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!
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…
Your dangerous! I would eat more that one bite!! :) These look fantastic! I have to give them a try!!
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 :)
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.! :)
Hey Jimmy, I hope you enjoy them…let me know what you think.
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..! ;)
Thanks for letting me know Jimmy! I’m happy to hear that it was a success.
I wonder if these cups would work for a cannoli-like filling! ;)
wow that would be lovely I think
so delicious! I topped mine off with a few strawberry slices and it was perfection :)
Hey Sam, so glad you enjoyed them! Wonderful idea about adding strawberries on top…perfection!
Drooooooooooooooooooooooooooooooooooooooooooooooool
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
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!
Calorie count by chance?
I dont unfortunately but I do for the cookie dough dip (found on the page)
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!!
Waw! these delightful cups are looking just heavenly! Really! :)
Great for entertaining to enjoy with coffe & tea!
Oh gosh. I am in heaven now. <3 <3 <3
How many calories are these One Bite Cookie and Fudge Cups?
Do you think these would taste odd with corn tortillas?
hmm…maybe a bit? hah Im not sure. Might be worth trying?
These look so appetizing and tantalizing and delicious!!
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!
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!
So glad to hear that Hannah!
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 !
Thanks for letting me know Becca! So glad you enjoyed it :)
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!