Friday, 25 March 2011

Choccie Button Cookie Dough

Recipe adapted from Angela at Oh She Glows

{1/2 cup} unsalted, raw cashew nuts
{1/3 cup} porridge oats
{1/4 cup} plain flour
{1/2 tsp} sea salt
{1 and 1/4 tbsp} unrefined cane sugar
{1/2 tsp} vanilla extract
{2 tbsp and 1/2 tsp} maple syrup
{One packet} dairy-free milk chocolate buttons

1. Process cashews and oats in a food blender until they have reached a floury consistency.
2. Add salt, sugar, and flour. Whizz 'er up.
3. Throw in maple syrup and vanilla extract. Blend it up, stopping to scoop down the sides once or twice. Should have a very sticky, well-processed gloop. Stir in the buttons and shape into balls. Store in freezer.

So good.

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