Double Chocolate Chip Cookie Dough Fudge
Ingredients
1 cup ground almonds
0.5 cup almond flour
3 tablespoon Natvia natural sweetener
2 tablespoon coconut oil, melted
2 tablespoon almond milk
0.5 teaspoon vanilla
25 g dairy-free/sugar-free dark chocolate, cut into small chunks
1 can chickpeas, rinsed and drained
2 tablespoon peanut or almond butter
2 teaspoon vanilla extract
4 tablespoon Natvia natural sweetener
2 tablespoon almond milk
1 teaspoon cinnamon
4 tablespoon flaxseeds
50 g dairy-free/sugar-free dark chocolate, cut into small chunks
4 tablespoon coconut oil
4 tablespoon Natvia natural sweetener
8 tablespoon cacao powder
Method
- Make the cookies first so they have time to cool. Mix together the ground almonds, almond flour and Natvia in a bowl.
- Whisk together the melted coconut oil, almond milk and vanilla and pour into the dry ingredients, until a dough forms.
- Stir in the chocolate chunks. Divide into about 4-6 small balls and press each down onto a lined baking sheet, shaping into a cookie (try and get them all even!).
- Bake for 10-12 minutes until golden then leave to cool completely.
- Place all of the ingredients apart from the chocolate into a high-power blender or food processor and whizz up for a good few minutes until you have a smooth but thick dough.
- Stir in the chocolate chunks, then scrape out and bring the dough together into one big ball.
- Wrap in clingfilm and keep in the fridge for at least an hour.
- Once the cookies have cooled and the cookie dough has been chilling for at least one hour, line a tupperware box with greaseproof paper.
- Place the coconut oil and Natvia in a small pan and heat gently. Whisk in the cacao powder until you have a smooth, glossy chocolate sauce.
