Delicious. Sweet. Yum. So perfect to keep in the freezer, great for a high protein dessert or even a sweet snack. Using @natvialiving new Natvia Gold! Tasted and smells just like normal brown sugar! Recipe Below
Makes 12 cups
Cookie Base:
~ 2 cups of pitted dates
~ 1 cup of almond meal
~ 2 Tblsp of cacao powder
~ 1 Tblsp of natvia gold @natvialiving (or brown sugar)
Cookie dough:
~ 1 tin of chickpeas, drained and washed
~ 2 Tblsp of smooth peanut butter (@mayversfood )
~ 1 tsp of vanilla extract
~ 1 Tblsp of unsweetened almond mylk (@goodbetterbruce )
~ 1 Tblsp of vegan butter
~ 2 Tblsp rice malt syrup (@pureharvest )
~ optional: cacao nibs (@thesourcebulkfoods )or DF choc chips
Method:
1. Add the pitted dates and almond meal to a high speed blender and blitz. Then add the rest of the ingredients and blitz until fully combined.
2. Scoop about 2 Tblsps of the base into each muffin tray hole. Press down firmly with your thumb.
3. Place into the freezer whilst you make the cookie dough. Clean / wipe out the blender.
4. Add the cookie dough ingredients into the blender. Blitz until combined, scrape down the sides and blitz again. Fold in cacao nibs.
5. Add about 1-2 Tblsps into each muffin hole on top of the base. Smooth out the dough with a spoon so it is flat.
6. Top with extra cacao nibs and place into the freezer overnight.
Store in the freezer. When ready to eat, leave out for a couple minutes before eating. I hope you enjoy this recipe and try them yourself tag me @eating_clean_with_ava on instagram !!
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