Caramel Cookie Dough
Course: Sweet Treats Servings: 12
Prep time: 30 min Cook time: Setting time only
Difficulty level: Easy
VEGAN
GLUTEN FREE
NATURALLY SWEETENED
*** FEATURING OUR CARAMEL & PEANUT LOVE VEGAN BARS ***
Author: Jennifer Sargison
This indulgent version of our popular cookie dough is extra tasty but is still healthy and contains only natural sugars. Oozing with a delicious caramel centre and topped with chocolate and caramel crumb, this really is a fantastic recipe. Save this version for an extra special treat, maybe to take to a family or friends house for a delicious dessert or make it for yourself and keep it in the freezer for a treat whenever you get that sweet craving.
Everyone who has tried this can’t believe that it is made using chickpeas! (Maybe only tell them after they’ve gobbled it all up) It’s totally scrumpicious!
Ingredients
For the cookie dough base
50g oats (blended to a fine powder, can be gluten free)
1 tin chickpeas - drained and rinsed really well
2 teaspoons vanilla
Pinch of salt
3 tablespoons cashew nut butter (can swap for another nut butter but cashew is very creamy
2 tbsp coconut oil (melted)
160g maple syrup
40g choc chips
For the caramel middle
110g dates
1 tbsp coconut oil
1 tbsp maple syrup
1 tbsp water
1/2 cup chocolate chips
2 teaspoons coconut oil
For the chocolate top
3 tablespoons coconut oil
1/4 cup chocolate chips (vegan)
To decorate
1 x caramel and peanut love vegan bar
Method
Prepare a brownie sized baking tin with baking paper (leave some paper over the edges so you can easily remove the cookie dough after it has set)
Add the oats to a blender and whizz up until you have the consistency of flour (this is the same as oat flour but much cheaper) and place to one side for now
Add all the ingredients for the cookie dough base, EXCEPT the chocolate chips to a high speed blender and blend on the highest setting until smooth.
You may need to blend the mixture a few times and scrape down the sides as you go along. You want the mixture to be completely smooth or the dough will taste grainy.
Once the mixture is 100% smooth in texture add the oats and give another whizz until everything has combined nicely
Stir in the chocolate chips
Place the cookie dough into the lined tin and press down using the back of a spoon until even
Place in the freezer to set
Whilst the cookie dough is setting you can make the middle
Simply blend all of the ingredients for the caramel middle in a high speed blender.
You may need to scrape down the sides a few times until you have a completely smooth consistency
Smooth this layer to the cookie dough base and pop it back in the freezer whilst you prepare the chocolate topping
To make the topping
Simply melt the chocolate and coconut oil together and smooth over the caramel layer. It may set straight away if the caramel layer is very cold form the freezer.
Once the chocolate layer is just about set you may sprinkle on the Love Vegan bar and slice so you get nice smooth slices. If you wait for he chocolate to be completely set it may crack when it comes to slicing.
The cookie dough will keep in the fridge for a couple of days but i’d recommend keeping the cookie dough in the freezer as it will keep for longer, simply remove a slice or two and allow to defrost at room temperature for 10 minutes before eating.
Get your Love Vegan fix here
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)