This week as part of Wonky Meets, I caught up with Firanna, creator NourishingFir and she shared this amazing recipe! You can read the full interview here.
What Fir says about her Raw Cookie Dough Cups:
Made with just seven wholesome ingredients, high in protein & iron, and free from gluten, dairy, grains & refined sugar, if you’re into that kind of thing ????❤️ They are naturally high in protein, iron and fibre and also gluten, dairy, grain + refined sugar free… but not lacking in taste let me tell you!
This recipe is Gluten Free, Dairy Free & Vegan.
Raw Cookie Dough Cups
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Ingredients
- For the cookie dough: 1 x 400g can chickpeas, rinsed and drained (approx. 240g dry weight)
- 50g cashew butter (use raw cashews or coconut oil to make this fully raw)
- 50g maple syrup (or other liquid sweetener - agave, honey etc.)
- Handful of cacao nibs or vegan chocolate chips
- Few drops of vanilla extract
- For the raw chocolate: 100g of coconut oil, melted
- 140g cup raw cacao, sifted
- 40g maple syrup (or another liquid sweetener)
- OR 150g of raw vegan chocolate
Instructions
- To make the cookie dough, put all ingredients except the cacao nibs (or chocolate chips) into a food processor and blend on high until a creamy mixture forms. There should be no lumps left at all and it should resemble a smooth peanut butter in Stir in the cacao nibs or chocolate chips and set aside in a bowl in the fridge.
- To make the raw chocolate, add the cacao powder bit by bit to the melted coconut oil and whisk until there are no lumps left. Add the sweetener and then taste. Alternatively, melt the premade chocolate that you are using.
- Set out 8 paper or silicone muffin cases and add about one and a half tablespoons of the melted raw chocolate to each. Place in the fridge or freezer to set.
- When the raw chocolate has hardened, add about 1-2 tablespoons of cookie dough to the centre of each muffin case, depending on how much filling you would like. Flatten gently but do not push it all the way to the edges. You may have some cookie dough left over but I did not.
- Top with the remaining raw chocolate, ensuring that the cookie dough is covered. (If the raw chocolate has started to stiffen up in the bowl while you were waiting for the bottom layer to set, you can pop in the microwave for a few seconds.)
- Transfer to fridge until fully set, which will take less than an hour. They will last up to a week in the fridge (if they haven’t been eaten, of course) or keep them in the freezer for longer-term storage!
