|A delicious mini chocolate bar filled with cookie dough and chocolate chips.|
1/3 cup organic dark chocolate chips
1 cup raw unsalted cashews
1/4 cup shredded unsweetened coconut
1/4 cup pure maple syrup
1 teaspoon natural vanilla extract, optional
1 cup - 1 1/2 cups organic dark chocolate chips or chunks
dash of coconut oil, optional
Cover a plate with a piece of parchment paper. Put the chocolate chips in the food processor and pulse a few times to break them up. Remove and set aside.
Add the cashews to the food processor and pulse into a coarse powder. Add the shredded coconut and pulse a few more times. Add the maple syrup and vanilla and blend until a sticky dough. Remove and mix in the chocolate chips by hand.
Put the dough in a small container or casserole dish and smooth out with a spatula so that it is around 1/2" thick. Remove from freezer after 15 minutes and cut into small rectangular or square pieces.
To make the sauce, put the chocolate chips and a dash of oil in a small saucepan over medium low heat. Stir constantly with a rubber spatula to make sure it doesn't stick. Once it is fully melted, transfer to a small bowl.
Take each piece of cookie dough, and put it in the bowl to cover it in chocolate. Use a spoon to coat it, and a fork to strain and remove it from the bowl, placing it on the plate. Add a sprinkle of shredded coconut on top. After each piece is coated in chocolate, put back in the freezer to set.
Store in the freezer or refrigerator until ready to serve.
|TIPS + TRICKS |
Make sure water doesn't come in contact with the chocolate or your utensils or it will not melt properly.
If the chocolate gets too thick to work with, just add another small dash of oil.
This recipe can also easily be halved or doubled.
Hair and Makeup by Tami el Sombati.