Samoa Cashew Cookie Dough Cups

I am going to start this off with some facts.

I am a sucker for Samoa cookies.. well, all things Samoa flavored and/or inspired. This comes as no surprise, with the plethora of Samoa flavored recipes I have created in the past. Sorry, not sorry, I just cannot get over that toasted coconut, caramel, and chocolate combination.

I know most of us are on quarantine right now and I have taken this time to fully dive into some procrastiBAKING. There is no better way to spend some free time, am I right!? One thing I have been consciously focusing on due to this, is utilizing common ingredients that mot of us already have on hand. These came together so quickly, only require a handful of ingredients, and are super easy! All of the ingredients are very easy to sub in/out as well, making them even more quarantine-friendly.

The base is an addicting cashew cookie dough, full of chocolate chips. It is then topped with the dreamiest toasted coconut Carmel and topped with a cashew butter chocolate. Feel free to sub in whatever nut or seed butter you like. Same goes for the chocolate. Use what you have on hand! So, lets get to it!

Ingredients:

For the cookie dough:

1 cup cashew or almond flour

3/4 cup Macr0 Mike Cookie Dough Protein Powder (amb-dani for a discount! Can sub more flour)

2 tbsp coconut flour

1/4 cup maple syrup

3 tbsp melted coconut oil

1 tbsp Salted Caramel Nut Butter (Dani20 for discount)

1/3 cup chocolate chips (optional. “danishealthyeats” for discount)

1 tsp vanilla

1/4 tsp sea salt

1/2 tsp cinnamon

For the Toasted Caramel:

3/4 cup unsweetened shredded coconut

1/2 cup cashew butter (danishealthyeats for discount)

1 tsp vanilla

1/2 tsp sea salt

3 tbsp maple syrup

3 tbsp melted coconut oil

For the Chocolate:

2 HU kitchen Cashew Butter Chocolate bar (Danishealthyeats for discount)

1-2 tbsp coconut oil

How to:

1. Line a cupcake tin with cupcake liners. Set aside.

2. Combine all Dough ingredients in a large bowl. Mix until your dough forms. Divide amongst the cupcake tin, pressing the dough into the bottom.

3. Toast your coconut by spreading it out on a cookie sheet. Place in the oven at 375F, making sure to stir every couple of minutes, until golden. Be careful, it burns quickly! Remove from the oven.

4. Combine all caramel ingredients together in a small bowl, until completely smooth. Then stir in the toasted coconut. Divide amongst the cupcake tin, covering the cookie Dough layer.

5. Melt your chocolate and coconut oil until completely smooth. Divide the melted chocolate amongst the cupcake tin, covering the caramel coconut layer entirely.

6. Place in the freezer until set! I typically enjoy these out of the fridge for a cookie dough texture! Enjoy!