"I'm loving no-bake recipes at the moment as they couldn't be simpler to make and you don't even need to turn the oven on! These triple chocolate cookie dough squares couldn't be tastier with the soft cookie dough filled with cacao nibs and topped with creamy coconut oil chocolate!
This recipe is gluten free, low FODMAP, refined sugar free and vegan and makes the best indulgent treat. So if you're anything like me and end up eating half the dough before you've even baked your cookies then these little squares are perfect for you!" - Nutritiously Naughty
Ingredients
- 110g Rice Flour
- 25g Cacao Nibs
- 40g Cacao Powder
- 105ml Maple Syrup
- 100g Ground Almonds
- 45g Melted Coconut Oil
- 1tsp Pure Vanilla Extract
- 125g Smooth Peanut Butter
- 50ml Coconut or Unsweetened Almond Milk
Topping
- 25g Cacao Powder
- 30ml Maple Syrup
- 65g Melted Coconut Oil
- 30ml Cacao Nibs (decoration)
- 30ml Coconut or Unsweetened Almond Milk
Recipe
- Line the bottom of a 7x7 inch square cake tin with greaseproof paper.
- Combine the ground almonds in a bowl with the rice flour, cacao powder and cacao nibs.
- Add the coconut oil, maple syrup, coconut milk, peanut butter and vanilla extract to your blender or food processer and pulse 4 times.
- Pour the mixture into the bowl of dry ingredients.
- Mix everything together until you have a sticky cookie dough.
- Press the dough evenly into the lined cake tin.
- Place the cake tin in the fridge for 2 hours to set the dough.
- To decorate the cookie dough, mix together the ingredients for the topping until you have a smooth chocolate.
- Pour the chocolate topping over the set cookie dough (sprinkle over the extra cacao nibs if using) then place back in the fridge for another 20 minutes.
- Run a knife around the edge of the cake tin before removing the cookie dough and cutting it into squares.
- Best eaten straight from the fridge.
Use code 'SOCIAL30' for 30% off the products used in the recipe:
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| Coconut Oil | Peanut Butter | Cacao Nibs |
| £7.99 | £5.99 | £4.99 |