1 can of white beans (drained and rinsed well)
1 tsp vanilla
1/3 cup water
1/3 cup stevia or other sweetener of choice
2 tbsp maple syrup
1 tsp baking soda
1/4 tsp salt
1 cup oats or oat flour
Mini dairy-free chocolate chips (or carob chips)
Chocolate Yoso Coconut Yogurt
Preheat the oven to 375F. Combine the white beans, vanilla, water, sweetener, maple syrup, baking soda, and salt in a blender or food processor and blend until smooth. Add in the oats/oat flour and continue to blend until a cookie dough consistency forms. Stir in your chocolate chips. Either line a muffin tin with muffin cups or grease lightly, and transfer spoonfuls of cookie dough into each cup. With your fingers or a spoon, press down the middles of each to form a bowl shape. Bake for 15-20 mins until golden brown and firm. Allow to cool completely. Once cooled, fill each of your cookie cups with the coconut yogurt and top with a raspberry. Option: Keep in the freezer for a frozen cheezcake!
I hope you guys enjoy this recipe as much as I do. They're super cute, super delicious, and completely self-contained (perfect for potlucks and BBQs!) As always, if you do try out this recipe, be sure to let me know over on Instagram.
I hope you're all having a wonderful week, sunbeams!