CHOCOLATE CHIP COOKIE PUDDING CUPS

DIRECTIONS:

COOKIE CUPS

Step 1

Preheat oven to 325F. Lightly grease a 24 cavity mini muffin tin.

Step 2

In a large bowl, whisk together almond flour, Swerve, coconut flour, baking powder and salt. Stir in melted butter, egg, molasses if using, and vanilla extract until dough comes together. Stir in chocolate chips.

Step 3

Roll dough into balls a little larger than 1 inch in diameter. Place balls into the cavities of mini muffin pan (you should get 24). Press into bottom and up sides of mini muffin cavities to create a cup.

Step 4

Bake 12 minutes, until set and golden brown. Remove from oven and press cups back into shape with the handle of a wooden spoon (they will have puffed up). Let cool 15 minutes, then gently loosen from pan with a sharp knife. Let cool completely.

CHCOLATE PUDDING

Step 1

In a medium saucepan over medium heat, combine almond milk, whipping cream and Swerve. Bring to a simmer, stirring until sweetener is dissolved.

Step 2

In a medium bowl, whisk egg yolks until smooth. Slowly add about ½ cup of the hot cream mixture, whisking continuously. Then slowly whisk egg yolks back into cream mixture in saucepan.

Step 3

Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until it begins to thicken, another 3 or 4 minutes.

Step 4

Remove from heat and add chopped chocolate and butter. Let sit for a few minutes until melted, then whisk to combine. Stir in vanilla extract. Let cool 10 minutes.

Step 5

Spoon pudding into cookie cups and refrigerate until set, about 1 hour. Top with lightly sweetened whipped cream, if desired.