Method (cookie cup)

1. Preheat the oven to 180˚C fan and grease a cupcake tin with dairy-free butter.
2. In a large mixing bowl, combine the room temperature butter, sugar and vanilla. Mix until combined. Use an stand mixer with paddle attachment or wooden spoon to beat together until light and creamy.
3. Sieve in the the flour, baking soda, baking powder. Beat together into a cookie dough.
4. Fold in the chocolate chips.
5. Roll the dough into balls (approximately 85g each) and place into the grease tin. Press down slightly.
6. Bake in the middle of the oven for 12-14 minutes or until lightly golden in colour.
7. Once baked, remove from the oven. Run a knife around the edges of the cookie cups to carefully loosen and lift them out of the tin. The cookie cups will rise in the middle, so use a thick end of a spoon or mini rolling pin to push down in the middle making a well for the ganache.

Method (ganache)

1. Fill a small saucepan with water and place on the hob over medium heat. Add the chocolate and coconut cream into a heat proof bowl and place on top of the pan creating a bain-marie. Melt together until smooth.
2. Once smooth, remove from the heat and allow to cool down for a few minutes.
3. Pour the ganache into each cookie cup hole, don’t overfill of it could ooze out of the cups. Chill in the fridge for at least an hour.

Decorations

1. Add the vegan cream into a bowl and whip to stiff peaks, either by hand or in a stand mixer with balloon whisk attachment.
2. Transfer into a piping bag fitted with a star tip nozzle. Pipe a swirl on top of each cookie cup (make sure they’re fully chilled or any heat form the cookie / ganache could melt the cream).
3. Dust over some cocoa powder, adding on some vegan mini marshmallows and a mini candy cane for the handle.
4. Serve and enjoy.