Raw Cranberry Chocolate Cookie Dough Slice
Yep, you read the title right. Raw, chocolately, clean cookie dough goodness! Who said cookie dough couldn't be a bit better for you? After making this, I literally licked the bowl clean; I promise you it is that good. I have literally been dying to share this recipe with you!
The bottom layer is formed with nuts, cacao, dates and some additional dried cranberries for a sweet but tangy hit, with the rich bitterness of cacao shining through. Then comes the best part, the top! A tiny tiny bit of butter combined with coconut oil, almond, coconut milk, maple and dark chocolate chips makes for a finger licking good topping; pretty much identical to classic, sugary dough.
If you hadn't noticed already, this recipe is vegan, refined sugar free, raw and gluten free!
This recipe is nearly completely sugar free, with only a tablespoon in the topping; if you wanted it to be sugar free, you could sweeten the topping with a medjool date, similar to the base of this delish slice.
This is the perfect sweet for kids and adults of all ages; pair it with some milk and you will be in complete heaven!
Happy eating X
The bottom layer is formed with nuts, cacao, dates and some additional dried cranberries for a sweet but tangy hit, with the rich bitterness of cacao shining through. Then comes the best part, the top! A tiny tiny bit of butter combined with coconut oil, almond, coconut milk, maple and dark chocolate chips makes for a finger licking good topping; pretty much identical to classic, sugary dough.
If you hadn't noticed already, this recipe is vegan, refined sugar free, raw and gluten free!
This recipe is nearly completely sugar free, with only a tablespoon in the topping; if you wanted it to be sugar free, you could sweeten the topping with a medjool date, similar to the base of this delish slice.
This is the perfect sweet for kids and adults of all ages; pair it with some milk and you will be in complete heaven!
Happy eating X
You will need:
|
Chocolate layer:
5 medjool dates, soaked for 1 hour 1/3 cup pecans 1/2 cup fine almond meal 2 1/2 tbsp cacao powder 1 tsp vanilla bean paste 2 tsp coconut oil 1/4 cup dried cranberries |
Cookie layer:
1 tbsp butter, melted 5 tbsp coconut oil 1 3/4 cup fine almond meal 3 tbsp coconut milk 1tbsp pure maple syrup 1/4 cup dark chocolate chips pinch of salt |
Method:
- Line a standard sized square cake tin with baking paper.
- In a food processor, blitz your whole pecans into a fine meal. Pour into a bowl. Then blitz together your dates and vanilla into a smooth paste.
- Combine the date, pecan meal, almond meal, cacao powder and liquid coconut oil until well combined.
- Scrape all of the mixture into the lined tin. Take a piece of glad wrap, and put it over the mixture. With your hands, evenly spread out the chocolate layer until it covers the base of the tin (the glad wrap will help drastically in doing this!).
- Take your dried cranberries, dot them into the base.
- In another bowl, combine the liquid coconut oil, butter, coconut milk, maple syrup and salt. Whisk until well combined, add the almond meal and the chocolate chips.
- Following the same technique as before, spread the cookie layer over the top of the chocolate.
- Cover with glad wrap, and place in the freezer for an hour.
- Once firm, cut into portions, put into a container lined with baking paper and store in the fridge. Enjoy!
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