ALMOND MILK-AND-COOKIE SHOTS

Refreshing almond milk served in a chocolate-lined, whole-grain hazelnut cookie—who said eating healthily was dull?

MAKES: 6     PREP: 35 MINS, PLUS CHILLING     COOK: 18–20 MINS

⅓ cup coconut oil, at room temperature, plus extra for oiling

¼ cup firmly packed light brown sugar

½ teaspoon natural vanilla extract

¼ cup ground hazelnuts

2 tablespoons flaxseed, ground

1 cup whole-wheat flour

1 egg yolk

4 ounces bittersweet chocolate

⅔ cup unsweetened almond milk

1. Lightly grease six ⅓–cup dariole molds and line each bottom with a circle of parchment paper.

2. Beat together the coconut oil, sugar, and vanilla extract in a mixing bowl or food processor until light and creamy. Add the hazelnuts and flaxseeds, then add the flour and egg yolk and beat together. Finely chop 1 ounce of the chocolate and mix into the cookie crumbs. Using your hands, squeeze the dough into crumbly clumps.

3. Divide the dough among the prepared molds, then level with the back of a teaspoon. Transfer to a baking pan and chill in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 350°F.

4. Bake in the preheated oven for 13–15 minutes, until golden brown, then reshape the inside of the cups with the back of a small teaspoon. Let cool for 30 minutes.

5. Loosen the edges of the cups with a small, blunt knife and remove from the molds. Return to the baking pan and chill for at least 1 hour, until firmly set.

6. Chop the remaining chocolate and put into a heatproof bowl set over a saucepan of gently simmering water and heat until melted. Add spoonfuls of melted chocolate to the cookie cups, tilting to evenly cover the insides with chocolate. Chill for at least 30 minutes. When ready to serve, pour in the almond milk and serve on small saucers.

per shot: 573 cal / 39.7g fat / 24.8g sat fat / 50.2g carbs / 21.4g sugars / trace salt / 8.2g fiber / 8.6g protein