Recipe for Almond Chocolate cookie cups with Chobani Champions filling
Preheat oven to 325°. Grease a mini muffin tin very well with coconut oil.
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.
Mix the strawberries and sugar in a sauce pan, bring to a simmer and puree with immersion blender or blender. Set aside to cool.
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