Chocolate Stuffed Peanut Butter Cookie Dough Cups

Set the oven to 350°F and line a mini cupcake pan with liners.

For the Cookie Dough Base:

Using a hand mixer, beat together the peanut butter, coconut sugar, and vanilla until well-combined. Add the oat flour and sea salt and beat on low until a crumbly batter forms. Then, slowly add the almond milk on top and continue to mix until the batter is sticky. Roll the dough into small balls and place them in the prepared pan, using your fingers to press an indent in the center of each.

Bake for 10 minutes and then let cool completely (you can place them in the fridge for about a half hour to speed up cooling).

For the Chocolate Filling:

Place the mini chocolate chips and coconut oil in a microwave-safe bowl and melt for 1 minute. The chocolate chips may not have melted completely; just stir them around in the oil and they’ll melt in seconds. When the baked cups are cooled, fill each cup with the melted chocolate.

Place the filled cups in the freezer to harden!