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These sweet treats are totally irresistible, with their melted chocolatey outside and moreish cookie dough insides. You can also have great fun making them look even more delicious by adding lots of lovely decorations to their tops. No one in your family will be able to resist these!

Before you start, make sure your grown-up knows you’re going to make magic in the kitchen! And do get help when using hot, sharp, or heavy objects while cooking...

MAKES 12

1. Place cupcake cases into the holes of a cupcake tin.

2. Pop the 440g of vegan chocolate chips and the 2 tbsp of coconut oil for the cups in a microwavable bowl. Place into the microwave and heat for 30 seconds. Stir and repeat if needed until completely melted and smooth.

3. Add two tablespoons to each cupcake case. Swirl it around so the whole case is covered. Place into the fridge to harden up, about 10-15minutes. Set the rest of the chocolate mix aside.

4. Meanwhile, make your cookie dough. In a separate bowl, stir together the light brown sugar, coconut oil, almond milk and vanilla extract. Then add the almond flour, oat flour, vanilla extract, chocolate chips and salt. Mix until it’s all combined and you have cookie dough.

5. With clean hands, roll the cookie dough into 12 balls.

6. Remove the cupcake tin from the fridge and place a cookie dough ball into each case. Gently press them down to flatten them. Make sure the cookie dough does not go right to the top of the case- you need space for more delicious chocolate!

7. Pour the leftover chocolate all over the cookie cups until the cases are full.

8. Decorate the top with sprinkles, vegan marshmallows, vegan sweets or whatever you like until they look wicked.

9. Pop back into the fridge until hardened.

10. Enjoy :)

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Nutrition per serving

Kcal- 426

Fat- 10.7g

Saturates- 5.1g

Carbohydrates- 18g

Sugars- 9.6g

Fibre- 1.75g

Protein- 3.34g

Salt- 0.1g