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Cooking With Kamilla Omarzay – Cookie Dough Bites

Cooking With Kamilla Omarzay – Cookie Dough Bites
By: null

INGREDIENTS FOR THE COOKIE DOUGH:

  • 1.5 cups almond flour
  • 1.5 cups gluten free oat flour
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla powder

INGREDIENTS FOR THE CARAMEL FILLING:

  • 2 cups firmly packed dates
  • 3 tbsp coconut oil
  • 3 tbsp almond butter
  • 1/2 tsp sea salt

INGREDIENTS FOR THE CHOCOLATE TOPPING:

  • 45 grams cacao butter (this is 1/3 cup when melted)
  • 3 tbsp cacao powder
  • 3 tbsp maple syrup
  • Pinch of salt

 

METHOD:

  • Start by mixing all the ingredients for the cookie dough in a food processor. You can also mix this in a bowl by using your hand or a spoon.
  • Line a small baking tray with baking paper and press this mixture down and even it out with the back of a clean spoon. Place this in the freezer while you make the caramel layer.
  • Pour all the ingredients for the salted caramel into a food processor and mix well until it makes a paste. Make sure the dates are pitted.
  • Pour the caramel layer over the cookie dough and spread the mix evenly across the base. This may be hard as date mixture is quite sticky. I used my hand for this and the back of a spoon.
  • Place this in the freezer while you make the chocolate.
  • Place a small pan on very low heat and pour all the ingredients for the chocolate layer into the pan and allow it to melt while mixing it with a fork or a hand whisker.
  • Allow the chocolate to cool down a little and pour it over the caramel. Keep in the fridge for about 15 minutes for the chocolate to harden and slice whichever way you prefer.

 

 

 

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