-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 1 | tbsp ground flax seeds (3 tbsp water) |
| 120g | almond butter |
| 60ml | plant milk |
| 105g | coconut sugar |
| 2 | tbsp coconut flour (optional) |
| 140g | almond flour |
| 40g | vegan white chocolate |
| 20g | vegan chocolate chips |
CARAMEL SAUCE
| 2 | tins (400g) full fat coconut milk (white part only) |
| 4 | tbsp date/maple syrup |
| Pinch of salt |
WHITE CHOCOLATE LAYER
| 100g | white chocolate |
Thick, chewy cookie dough smothered in a homemade caramel sauce, topped with white chocolate 🤤
METHOD
- Preheat the oven to 180C
- Make the flax egg by mixing 1 tbsp ground flax seeds with 3 tbsp water. Leave to set for 15 minutes
- Add all wet ingredients into a saucepan and mix on low heat until smooth. Add to a large mixing bowl
- Add all dry ingredients (excl chocolate chunks) into the large mixing bowl and stir until all combined
- Stir in the chocolate and pour into a small baking tray. Bake for 15-18 minutes.
- For the caramel sauce, mix together the coconut milk and date syrup. Heat for 5 minutes, until boiling, and the sauce starts to darken and thicken.
- Leave the sauce to cool for 15 minutes, and then pour over your cool cookie dough base. Freeze for 30 minutes until firm to the touch.
- Melt your white chocolate and then spread evenly over the top layer. Leave to solidify, slice and serve.