Cookie Dough Cups
Prep time
Cook time
Total time
  • 1 pack Ezy superfood Balls pre-mix Cookie Dough
  • 12 dried dates
  • 2T coconut oil
  • 15 fresh medjool dates
  • 2 cups cashews soaked for at least 2 hours
  • ⅓ cup coconut oil melted
  • cacao butter melted
  • pinch of salt
  • ½ tsp vanilla paste
  • ⅓ cup cacao powder
  • ⅓ cup coconut oil melted
  • ⅓ cup maple syrup
  • 2 T lucuma powder
Topping *optional
  • Cacao nibs
  • Chia seeds
  1. Soak the dried dates for 5 minutes in boiling water then drain well.
  2. Empty the Cookie Dough Ezy Balls Mix into a food processor or high speed blender and process for 1 minute on high.
  3. With the motor running slowly add the dates and coconut oil and process until the mixture starts to come together
  4. Spoon the mixture out evenly between 2 6-cup silicone muffin trays and press the base in firmly. Cover and place in the fridge while you work on the filling.
  5. Drain the cashews and blend together with the pitted fresh dates, vanilla paste and salt in a high speed blender until smooth. Add the melted cacao butter and coconut oil and blend until well combined and smooth. ( You will have to turn off the blender and scrape down the sides a few times in order to get a smooth consistency)
  6. Spoon the filling evenly into each cup.
  7. To make the icing, combine all the ingredients in a bowl and whisk until smooth then top with cacao nibs and chia seeds
  8. Spread the icing over each cup smoothly then cover and place in the freezer overnight before serving
  9. Take the cookie dough cups out of the muffin tray moulds while still frozen and thaw for 10 minutes before serving.
Recipe by The Luminous Kitchen at