So you know when you get a new product that is totally awesome (like Chobani Champions Vanilla Chocolate Chunk) and you just have to do something fun with it? Well, here is what we did :) And, these little delights are not going to mess up your diet (unless you eat the whole batch).
First, you are going to strain 2 to 4 cups (I used 2 because I freeze half the cookie cups to use later) of Vanilla Chocolate Chunk Champions. To do this, just put a coffee filter in a mesh strainer, put the mesh strainer over a bowl, put in the yogurt in the filter and cover it all. Put it back in the fridge for at least 4 hours or overnight. This drains the whey off and leaves you with a no-bake cheesecake filling consistency of yogurt.
I love fresh fruit, but I freeze quite a bit when it is in season so I don't have to buy hot house fruit in the winter. I thawed out some summer strawberries, poured them and the juice into a sauce pan, added 2 teaspoons of organic vanilla sugar (I make my own) and immersion blended it. I heated it to a simmer and stirred it for about 10 minutes and then set it aside to let it cool.
The cookie cups after baking. These are wonderful brownie like cookie cups are totally gluten free, too.
The almond flour gives them a great texture.
The filled cookie cups ready for the strawberry sauce. Yummy!
Organic semi-sweet chocolate chips, strawberry sauce, vanilla chocolate chunk yogurt and almond chocolate cookie cups. Need I say more?
Mr. T approves. He liked them so much he tried to eat mommy's too!
Almond Chocolate cookie cups with Chobani Champions filling
Ingredients:
Cookie cups:
1/4 cup organic semi-sweet chocolate chips
2 tablespoons of coconut oil
2-3 tablespoons of honey (depending on how sweet you like your cookies)
2 cups of almond flour
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
Filling:
2 to 4 cups of Chobani Champions vanilla chocolate chunk
Strawberry sauce:
1/2 pint of fresh or frozen unsweetened strawberries
2 teaspoons of organic sugar or sucanat
Melt together dark chocolate, coconut oil, and honey. Whisk in the vanilla and the egg. Stir in the almond meal and baking soda.
Put about a tablespoon of dough into each cup of the tin. Press into the mini muffin tins and form a well in the center.
Bake for 10-12 minutes. These puff up so you may need to push some of the cookie back toward the sides to make a good well for the filling. Cool for 5 minutes in the pan and remove from the tins. Finish cooling on a cooling rack.
Strain the yogurt to the desired consistency. Keep it in the refrigerator until it is time to fill the cups.
Mix the strawberries and sugar in a sauce pan, bring to a simmer and puree with immersion blender or blender. Set aside to cool.
When the cookies are completely cooled you can add the filling. Top with the strawberry sauce and chocolate chips or shavings. And enjoy!
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