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Desserts Snacks

Giant Chocolate Cookie Slice

This slice is best of both worlds. We love choc chip cookies but this slice is next level! Dark and Caramel chocolate plus smoothness and crunch. Delicious and yet still healthy.

I love curling up on the couch with a tea, magazine and a piece of this. Also, it’s a great way to use that almond pulp from making almond milk; I hate wastage so this is a brilliant and yummy way to use it!

Giant Chocolate Cookie Slice

Print Recipe

ingredients

Cookie
2 cups of almond meal or almond pulp
¼ cup of flaked almonds
¼ cup of Cacao Nibs see product
pinch of salt
3 tbsp Coconut Nectar or maple syrup
4 tbsp of Coconut Oil or macadamia oil see product
10 pieces of Dark Chocolate see product
Toppings
1 block of Caramel chocolate see product
1 tbsp Coconut Oil see product
2 tbsp of Hazelnut Chocolate Butter, melted see product
⅓ cup of Caramelised Buckinis see product
⅓ cup of Chocolate Buckinis see product
¼ cup of Cacao Nibs see product

method

Step 1Preheat oven to 180 degrees celsius
Step 2Mix the almond meal, flaked almonds, cacao nibs and salt together in a medium sized bowl. Add the oil and coconut nectar (or maple syrup) and combine.
Step 3Roughly chop up the Dark Chocolate and fold through the cookie mixture.
Step 4Spread the mix into an even layer in a lined baking dish and bake for 15 minutes or until golden. Remove and let cool completely.
Step 5When the giant cookie is nearly cooled prepare the topping. Melt the block of Caramel Chocolate and coconut oil together over a double boiler and once combined spread it to cover the top.
Step 6Drizzle the Hazelnut Chocolate Butter over the Caramel Chocolate, then sprinkle over the Caramelised + Chocolate Buckinis and cacao nibs.
Step 7Let the choc top harden and then slice it up. Enjoy with a cup of tea, coffee or a hot chocolate! Store in fridge for up to a week.