Posted on by Laura Day

giant cookie dough tart  


Macros for 1 slice

F. 8

C.7.1

P. 7.4

135 calories


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Created by : @noashealthyeats

ingredients

BASE:

  • 100g of macro mike cookie dough flavoured protein
  • 20g coconut flour
  • 20g of pb2 (I used cookie dough)
  • 40g of runny Pb
  • 15-20ml of coconut oil
  • 1Tsp of vanilla essence
  • 45ml of maple (I used sugar free)
  • 15g of mini baking chips
  • 1 tsp of mesquite powder-optional

CHOCOLATE GNACHE

  • 140ml of light canned coconut milk (solid parts of the top of a refrigerated can work the best )
  • 80g of dairy free choc.

 

steps

BASE:

Mix all ingredients except choc chips in a bowl with a spatula. Add a few tbs as necessary of water or almond milk to get a dough consistency. Than fold through your mini choc chips. Using your hands press into a tart tin. Mine was 25cm.

Place in freezer while you make chocolate gnache.

 

CHOCOLATE GNACHE

Break up chocolate pieces into a heat proof bowl. Scoop coconut milk of the top of the can and Heat in a pot on the stove for a few minutes until it just starts to bubble.

Poor over chocolate and mix until completely combined.

Poor into the cookie dough tart base using the back of a spoon to spread evenly.

[Optional to swirl through some extra Peanut butter. ]

Place back in the freezer for an hr or two to set.

Cut into 13 slices and keep in the fridge if your having regularly or freeze it and just let it defrost before eating !

 

goodies in this recipe!!

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