Prep Time: 20-25 minutes

Cook Time: 10 minutes

(Or, the long name would be avocado-banana-cookie-cups with coconut chocolate ganache.) But that’s a mouthful. And so are these amazing cookie cups! Baked in a mini muffin pan, these two-bite sized cups fit in your fingers without getting dirty, perfect for parties and upcoming holidays. They even keep in the fridge for about a week so you can make it easy on yourself and make them ahead of time. Plus they are amazingly healthy thanks to superfood avocados being added to the mix!

This dough produces a softer cookie, but you can bake them a little longer to make them crispy.

For the cookies:

2 cups Spelt flour

1 tsp baking soda

4 tbsp brown sugar

½ small avocado

1 small ripe banana

2/3 cup coconut butter (or any other vegan butter/margarine)

Almond milk, of needed

For the ganache:

3-4 tbsp coconut cream (canned)

3 ½ oz. dark vegan chocolate

1 tsp vanilla sugar

Directions:

Preheat your oven to 350 F. In a bowl, whisk together the flour and baking soda. Set aside. Blend together all the other ingredients – if it’s too thick, add a couple tablespoons of almond milk (or any other substitute, even water works). You should get a smooth green-ish paste. Scrape it into the flour mixture and gently fold it in until the dough does not stick to the bowl or your hands. Do not chill this dough; it will turn to rock due the coconut fat (It is not necessary to chill, but you can if you want to, and if you used margarine it should be just fine). Flatten the dough into a circle on a piece of parchment paper. Cover with another piece and roll it out as thick or thin as you want, mine were about 4-5mm thick (take into account that they rise during baking). Use a flower or round cookie cutter and place the cookies into the mini muffin pan, gently push down and prick the bottoms with a toothpick (this helps the bottom not to raise in a dome shape). Bake for about 10-12 minutes. Let cool. Meanwhile make the ganache. Chop the chocolate and bring the coconut cream almost to a boil – when it starts to simmer, turn it off and pour over the chocolate, let sit for a couple of minutes. Gently stir, try not to incorporate too much air, until the mixture is smooth and all the chocolate melted. Place in the refrigerator to cool, stir occasionally. Cooling usually takes a couple of hours so you can fast forward and cool it in the freezer. Once the ganache is thick enough (does not fall of a spoon) place it in a pastry bag and fill the cookie cups. Garnish with toasted nuts (whole or chopped), shredded coconut, fresh fruit…

And enjoy!