Introducing a healthy chocolate chip cookie dough! I came up with this recipe after trying something called an “Under Baked Chocolate Chip Cookie Dough” at a pub I visited in Scotland. Seeing as I’m a firm believer of “a little bit of what you fancy does you good”, I ordered it for my two friends and I to share- and wow was it flippin’ good. But not something you would want to eat everyday as it was loaded with tons of butter, flour, sugar, etc.
Whenever I try something delicious like this, my mind always starts thinking about how I can make it healthier, and consequently, taste even better. So ladies and gents, here is my healthy version for you to enjoy. They are gluten-free and vegan.
No-Bake Chocolate Chip Cookie Dough Fudge:
Makes: 10 Squares Freezer Time: 45 minutes
- 3 tbsp coconut oil
- 1 tsp pure vanilla extract
- 2 tbsp non-dairy milk
- 3/4 cup coconut sugar
- 1/2 cup mashed banana
- 1/4-1/2 tsp sea salt, to taste
- 1.5 cups oats. Ground into flour using a food processor or high speed blender( to make gluten free use certified gluten-free oats)
- 1.5 cups almond flour
- 1/2 tsp cinnamon
- 1/2 cup dark chocolate chips (I use Lily’s)
1. Melt the coconut oil in a small saucepan on medium heat. Add the coconut sugar and non-dairy milk and bring to a low boil. After mixture has come to a low boil, turn the heat down to low and stir in the mashed banana. Turn off heat and mix in the vanilla and salt.
2. In a large mixing bowl, add the oat flour and the almond flour. Mix together and add the cinnamon.
3. Add wet mixture to the dry mixture and mix until no flour remains. Put in the freezer for 15 minutes.
4. Take the dough out of the freezer and add chocolate chips to the dough and mix in.
5. Line an 8-inch square pan with baking paper. Scoop the dough into the pan and spread out evenly with a spoon. It’s tough to spread out but it’s worth it I promise!
6. Place in the freezer for 30 minutes. Take out, cut into squares, and store in the fridge.
Health Coach Jenna
It’s a well known fact that dark chocolate + peanut butter = DELICIOUSNESS. But dark chocolate and peanut butter with loads of processed ingredients that you can’t pronounce? No thank you. This is why I’ll pass on the Reeses, thankyouverymuch.
Instead, I opt to make my own dark chocolate PB cups with real, whole foods. The only ingredients are: raw cacao, coconut oil, maple syrup, sea salt, and peanut butter (organic and without any oils).
The recipe is super easy and takes minutes to prepare. Just pop them in the fridge when done (or, if you live in a warmer climate, put them in the freezer). I’m currently in England and the coconut oil stays pretty solid, even in the summer!
-Dark Chocolate (For recipe, click HERE)
-Organic peanut butter without any oils (to make raw PB cups, use raw PB)
-small cupcake papers
Place cupcake papers on a plate. Using a small spoon, pour your dark chocolate into the cupcake papers until they are 1/3 full. Next, scoop a dollop of peanut butter on top of the chocolate until the cupcake paper is now 2/3 full. Lastly, pour on more dark chocolate until full. I like to sprinkle a bit of sea salt on top before putting into the freezer to cool.
P.S. Try a few accompanied with a cup of peppermint tea. Oh so good. 😉
I love dark chocolate. If someone gave me the ultimatum to go without hot water or dark chocolate, I think I would probably go without hot showers for the rest of my life. As much as I love dark chocolate, I equally disdain all of the artificial ingredients put into many of the store- bought brands such as high fructose corn syrup, soy lecithin, food dyes, “natural” flavoring, etc. Not to mention many well known food companies procure their chocolate in a not- so- ethical manner.
But this does not mean you have to abandon ship and give up chocolate forever!
Homemade dark chocolate is extremely easy to make. All you need is coconut oil, maple syrup, and cacao (salt is optional). By buying your ingredients from companies who get their ingredients ethically, you are supporting the good side, and by making your own chocolate, you are ditching the ingredients which make your body sick. It’s a win-win all around!
Extra bonus: Cacao (not to be confused with its evil twin cacoa) is rich in magnesium which helps us keep regular visits to the loo, helps us catch zzz’s, and reduces anxiety.
Raw Dark Chocolate:
- 3/4 cup cacao
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup
- 1/4 tsp vanilla extract
- Pinch of sea salt (optional)
- If you live in a place with a cold climate melt the coconut oil first in a saucepan over low heat (If you live in a climate where your coconut oil is liquid then skip this step).I like to use a double broiler so the chocolate mixture does not come in direct contact with the heat. If you do not have one, just put the mixture in a bowl and set on top of the saucepan. Use what ya got, right?
- As soon as the coconut oil has melted add the maple syrup.
- Next, turn off the heat and immediately mix in the cacao until smooth, then add your vanilla.
- After that is all smooth and blended, sprinkle in your sea salt.
- You can add any other ingredients such as goji berries, shredded coconut, etc. if desired.
- Next, put into small cupcake papers or a silicon mold. Place in the freezer and let harden for an hour.
- Store in the refrigerator after if you live in a cold climate, and keep in the freezer if you live in a hot climate.
Goji berries and dark chocolate is my jam. What’s yours? I would love to hear about the creations you come up with!