I was going to post a savoury dish but then yesterday I made this and I thought, THIS HAS TO GO ON THE BLOG!
I had had lunch and although I wasn’t hungry, I wasn’t satisfied. I looked at the clock, 3 pm. Otherwise known as chocolate cravings o’clock.
I was about to make my go to date & cacao bliss balls but then I remembered I currently have no dates. Furthermore, the supermarket has decided to add preservatives to the deglect nour dates I used to get #firstworldproblems. So, before I broke down in a state of chocolate deprived hanger, I took a moment to listen to my body and consider what I was really craving. The answer: COOKIE DOUGH!
I’d recently seen loads of delicious looking cookie dough crop up on my Insta feed, and although I was never that mad for cookie dough as a kid, I find that a lot of healthy versions of traditional treats taste soooooo much better. I can confirm this cookie dough is one of them.
For the dough
3/4 cup almond flour/finely ground almonds
½ cup gluten free oat flour*
2 tbsp coconut oil
3 tbsp maple syrup
1 tbsp vanilla
¼ cup cacao nibs
Pinch pink salt
Pinch cinnamon (optional; balances blood sugar levels)
Tiny splash nut milk
For the sauce
2 tbsp cacao powder
1-2 tbsp maple syrup
2-3 tbsp warm water
1 tsp maca (optional)
*blend or grind the oats to a fine flour
- Mix all the dry cookie dough ingredients.
- Add the wet ingredients, leaving the milk until last as you may find you don’t need it.
- Set the cookie dough aside whilst you make the sauce by mixing all the sauce ingredients in a bowl, again leaving the liquid until last.
- Place the cookie dough into a small pot and drizzle over the sauce. Or roll into bliss balls.
Thanks for visiting my blog, I love you dough much. x