These delicious multi-layer White Chocolate Peanut Butter Cookie Cups by @intuitivelivingwithlil are the perfect quick and easy dessert! This recipe is gluten-free, grain-free, and low sugar, making it a tasty dessert to share with everyone. The crunchy Cacao Almond NUTSÓLA Superfood Mix creates the perfect crust for the smooth and decadent peanut butter and white chocolate filling on top!
Ingredients
½ Cups White Chocolate Chips
½ Cup Peanut Butter
1 Cup Crushed Gluten-Free Chocolate Chip Cookies
¼ Cup Cacao Almond NUTSÓLA Superfood Mix
¼ Cup Vegan Butter
2 tbsp Coconut Oil
Directions
1. Mix together the crushed cookies, Cacao Almond NUTSÓLA Superfood Mix, and 2 tbsp vegan butter
2. Press 1.5 tbsp of the mixture into each well of a lined muffin pan
3. Mix the peanut butter with the other 2 tbsp of vegan butter
4. Pour ~1 tbsp of the mixture on top of the crusts
5. Freeze for 10 min
6. Melt the choc chips and coconut oil together
7. Add ~1.5 tsp to the top of each peanut butter and crust
8. Freeze again until set
9. Enjoy!
