Chocolate Cookie-Dough Smores

02 February 2015

These creamy bites of deliciousness should be illegal! These are so decadent, and rich and satisfying, it is impossible to believe that they are healthy. They are completely raw and don't require any cooking at all...just a little blending and freezing. I made some over the weekend and they didn't even last an hour in my house! Hope you enjoy....one, two or three!

Makes approximately 8 cookie dough smores

Preparation Time: 1 hour

You will need:
A good quality food processor

Preparation:
Place parchment paper on large flat tray or plate (one that will fit in your freezer)

This recipe is divided into 4 layers

Layer 1: Cookiedough Base

Ingredients
1½ tbsp. Organic sugar-free peanut butter

2 tbsp. Almond flour

3 tbsp. Cacao nibs

2 tsp. Cinnamon

1 tbsp. Coconut oil

1 tbsp. Stevia (sweetener of your choice)

Pinch Salt

Water

Layer 2: Caramel

Ingredients

6 Medjool dates

1 tbsp. Macadamia nut butter

½ cup Pecans

1 tsp. Cinnamon

½ tsp. Nutmeg

Pinch of salt

Layer 3: Marshmallow Cream

Ingredients

½ cup activated cashews (activated means soaked in water overnight)

½ banana -mashed

½ cup coconut milk

1 tsp. vanilla extract

1 tsp. cinnamon

2 tsp. stevia (or sweetener of your choice)

Layer 4: Chocolate Ganache

Ingredients

2 tbsp. Cacao powder

1 tbsp. Stevia (or sweetener of your choice

1 tsp. Vanilla extract

1 ½ tbsp. Coconut oil

3 tbsp. Almond milk

Instructions

Instructions for Cookie Dough Base

Step 1:

Add all ingredients (except water) to food processor and blend for 2 minutes until a crumbly dough is formed

Add water by the tablespoon, blending in between, until dough becomes firm and sticky

Step 2:

Take a small portion of dough and roll into a table-tennis sized ball using the palms of your hands

Place ball on parchment paper and press down to form flat circle

Repeat with remaining dough mixture

These will form the cookiedough base for the smores

Instructions for Caramel Layer:

Step 1:

Combine all ingredients into food processor and blend until a thick, sicky caramel is formed

Step 2:

Spoon small amounts of caramel over each cookiedough base

Spread evenly to coat entire cookiedough base

Step 3:

Place cookiedough base and caramel into freezer for ten minutes and allow to harden

Instructions for Marshmallow Cream

Step 1:

Combine all ingredients into food processor and blend on high speed until thick cream is formed
 

Step 2:

Remove cookiedough and caramel layers from freezer

Step 3:

Spoon generous amounts of the marshmallow cream over cookiedough and caramel layers

Step 4:

Return to freezer for another 10 minutes

Instructions for Chocolate Ganache:

Step 1:

Combine all ingredients into food processor and blend until smooth, silky chocolate ganache is formed

If the mixture is too thick add a little more almond milk

Step 2:

Remove cookiedough-caramel-marshmallow cream layers from freezer

Step 3:

Drizzle generous amounts of chocolate ganache over each smore using a spoon

Allow to run down the edges of each smore

Topping:

Sprinkle the top of each smore with desiccated coconut


Serving suggestion:

Serve as is, top with fresh strawberries, or on place on top of my Cinnamon-Coconut Crunchies for added crunch....an extra indulgent treat!

Enjoy!

Yours in Health Always,

Cara-Lisa

xoxo