Cooking and baking is something that I have enjoyed since I was child, and as I’ve now become a grown up its something I would like to think I am actually pretty good at. So in keeping with my cruelty-free theme, I thought it might be a nice idea to share some tried and loved recipes on my blog. I was thinking something along the lines of a Meatless Mondays type thing, for anyone trying to eat less meat or wanting to try some new vegetarian recipes. So once a week I am hoping to post a vegetarian or sweet treat recipe. Wish me luck….
First up are some yummy healthy cookie dough bars
- 200g skinned Brazil nuts
- 4 tablespoons runny honey (if you’re vegan I am sure you could a vegan alternative or dates)
- 2 tablespoons coconut sugar
- 3 tablespoons coconut oil
- the seeds from 1 vanilla pod, or 1 teaspoon vanilla extract
- 100g dark chocolate
Line a 20cm (ish) baking tin with greaseproof/baking paper
Using a food processor blitz the Brazil nuts until they form a coarse flour. The recipe I used advises not to blitz too much as the nuts will turn into a butter. I stopped blitzing once I noticed the nuts starting to stick up the sides of the bowl. Once you have blitzed the nuts add the honey, coconut oil, coconut sugar and seeds from the vanilla pod and pulse until the mixture binds together and starts forming a ball.
Roughly chop your chocolate.
Take your mixture out of the bowl and place on your bench top or on a chopping board. I found that my hands had warmed up quite a bit from chopping the chocolate so had to run my hands under some cold water to cool them down before I started the next step so as to not melt the coconut oil too much. Quickly spread your dough out, sprinkle your chopped chocolate on top and do a very quick knead to spread the chocolate through the mixture evenly.
Place the mixture into your lined tin and press it out so it’s flat. Pop in the fridge, make yourself a cuppa and distract yourself with telly or whatever pleases you for half an hour or so. Take your cookies out of the fridge and slice. I find that lifting the baking paper with the set mixture inside out of the tin is the easiest way to slice it, you get nice even straight slices. Depending on how large you like your slices, you can get up to 16 slices from this recipe.
Keep in the fridge in an airtight container and enjoy your guilt-free treats at leisure.
Let me know how you get on and I hope you enjoy these delicious morsels as much I do.
Please note that as much as I would love to say that I created this recipe, I did not. All credit goes to Anna Jones and her fantastic cookbook A Modern Way To Cook
Until next time,