No-Bake Triple Chocolate Cookie Dough Squares

No-Bake Triple Chocolate Cookie Dough Squares

No-Bake Triple Chocolate Cookie Dough Squares

I’m loving no-bake recipes at the moment as they couldn’t be simpler to make and you don’t even need to turn the oven on! These triple chocolate cookie dough squares couldn’t be tastier with the soft cookie dough filled with cacao nibs and topped with creamy coconut oil chocolate!

This recipe is gluten free, low FODMAP, refined sugar free and vegan and makes the best indulgent treat. So if you’re anything like me and end up eating half the dough before you’ve even baked your cookies then these little squares are perfect for you!

Makes 16

INGREDIENTS

100g ground almonds

110g rice flour

40g cacao powder

25g cacao nibs

45g melted coconut oil (I used Cocofina)

105ml maple syrup

50ml coconut or unsweetened almond milk

125g smooth peanut butter

1 tsp pure vanilla extract

Topping:

65g melted coconut oil

30ml maple syrup

25g cacao powder

30ml coconut or unsweetened almond milk

Cacao nibs to decorate (optional)

METHOD:

  • Line the bottom of a 7×7 inch square cake tin with greaseproof paper
  • Combine the ground almonds in a bowl with the rice flour, cacao powder and cacao nibs
  • Add the coconut oil, maple syrup, coconut milk, peanut butter and vanilla extract to your blender or food processor and pulse 4 times
  • Pour the mixture into the bowl of dry ingredients
  • Mix everything together until you have a sticky cookie dough
  • Press the dough evenly into the lined cake tin
  • Place the cake tin in the fridge for 2 hours to set the dough
  • To decorate the cookie dough, mix together the ingredients for the topping until you have a smooth chocolate
  • Pour the chocolate topping over the set cookie dough (sprinkle over the extra cacao nibs if using) then place back in the fridge for another 20 minutes
  • Run a knife around the edge of the cake tin before removing the cookie dough and cutting it into squares
  • Best eaten straight from the fridge

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