Recipe design is such an interesting process, I can’t say I am an expert at it, but certainly trying to give it my all. There are some days when an idea comes to me and regardless of what I have planned I will make time in my day to put it together, just so I can get the idea into reality really fast before I loose it. This week has been one of those weeks, where whatever I have tried, has not hit the mark properly, which I guess is par for the course?
My recipes go through a very stringent testing process, starting with my husband who is happy to taste anything, then onto my youngest who is definitely by biggest supporter, and then the final and toughest tester is my oldest who is by far my fussiest. If I get a thumbs up from all three then the recipe will hit the internet.
Truth be told, this recipe received the biggest thumbs up to date this morning, making my other two recipe disasters bearable, renewing my faith in both myself and my cooking abilities (it was wavering). This recipe is one of those that is a combination of a few recipes, that merged in my head with a huge BOOM!
There are three stages to this, firstly, the base needs to be baked, if you follow a raw diet then it can be left unbaked, I just like the crunch of the biscuit base after the gooeyness of the dough. Then the heavenly soft, sweet cookie dough, SO SO yummy, then the chocolate topping, really healthy and loaded with magnesium and all sorts of goodness from the coconut oil.
I made it up in a loaf tin which then makes slicing way easier, but, they can also be made up in individual silicon baking cups, making it way easier to pack into a lunchbox.
So lets gets started…..
Mix the ingredients together for the base and bake in the oven for approximately 15 min or until golden brown
Remove and leave to cool
then add them together with the dry ingredients…
Mix well, try and try to refrain from taste testing, it is just so moreish….
Using the back of a spoon firmly press the dough onto the base
Heat the chocolate ingredients together, mix well then pour over the cookie dough
Bang the whole lot into the fridge and leave to set, about 2 hrs
The end result, is a lovely biscuit base, gooey cookie dough and a layer of healthy chocolate…..Enjoy!!!
- 1/2 cup almond flour
- 1/4 cup desiccated coconut
- 1 tsp psyllium husk
- 1/2 Tbsp raw honey
- 3 Tbsp coconut oil, melted
- COOKIE DOUGH
- 200g Almond Flour
- 1/4 tsp salt
- 1/2 tsp vanilla powder or 1 tsp vanilla extract
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup or raw honey (I like to do a 1/2 mixture of both)
- 1/2 tsp lemon juice
- 1 Tbsp tinned coconut milk
- 2 Tbsp almond butter
- CHOCOLATE TOPPING
- 1/2 cup coconut oil, melted
- 1/4 cup cocao
- Preheat the oven to 170ºC
- Prepare the baking loaf
- Mix all the base ingredients together, pat into the bottom of the tin and bake for about 15min, keep checking regularly
- Leave to cool
- COOKIE DOUGH
- In a bowl, mix all the wet ingredients together to form a syrup
- Add to the dry ingredients, and mix well
- Using the back of a spoon, pat firmly over the cooled base
- CHOCOLATE TOPPING
- Melt the coconut oil and cocoa together in a micro, mix well
- Pour over the cookie dough
- Place the loaf tin either in the freezer for 1/2 an hour and then into the fridge, or directly into the fridge until set.
- Remove from the tin and cut into slices and serve