Click here to printGiant 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!
ingredients
Cookie
- 2 cups of almond meal or almond pulp
- ¼ cup of flaked almonds
- ¼ cup of Cacao Nibs
- pinch of salt
- 3 tbsp Coconut Nectar or maple syrup
- 4 tbsp of Coconut Oil or macadamia oil
- 10 pieces of Dark Chocolate
Toppings
- 1 block of Caramel chocolate
- 1 tbsp Coconut Oil
- 2 tbsp of Hazelnut Chocolate Butter, melted
- ⅓ cup of Caramelised Buckinis
- ⅓ cup of Chocolate Buckinis
- ¼ cup of Cacao Nibs
method
- Step 1 :Preheat oven to 180 degrees celsius
- Step 2 :Mix 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 3 :Roughly chop up the Dark Chocolate and fold through the cookie mixture.
- Step 4 :Spread 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 5 :When 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 6 :Drizzle the Hazelnut Chocolate Butter over the Caramel Chocolate, then sprinkle over the Caramelised + Chocolate Buckinis and cacao nibs.
- Step 7 :Let 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.
Article printed from Loving Earth: https://lovingearth.net/