Monday, May 26, 2014

Food blogger over here.

I had a really great-ish weekend. Summer like weather finally showed up so I wore some summer dresses and hosted a little BBQ with Alex with some friends too. Yummy burgers on the grill, cards against humanity, just really nice.

I also made lots of paleo friendly food, and didn't tell anyone *hehehe*

Lettece wrapped burgers, lots of veggies and Chocolate chip cook dough brownie for dessert. Oh yes, it was that good. 

I do admit I'm not the best baker..yet. These fell apart as soon as a finger touched them which made me so annoyed. Just gotta make them again right?!

Raw, No Bake Chocolate Chip Cookie Dough Brownie
  • ⅓ cup raw pecans
  • ½ cup almond flour
  • 4 tablespoons raw cacao powder
  • 5 pitted medjool dates
  • ½ tsp vanilla extract
  • ½ tablespoon coconut oil, melted
Cookie Dough:
  • 6 tablespoons coconut oil, melted
  • 3 tablespoons coconut milk, full fat
  • 1½ tsp vanilla extract
  • 1 tablespoon raw honey
  • 1½ cups almond flour
  • ½ cup chocolate chips
  1. using a food processor or a blender grind the pecans into course meal and place it in medium bowl
  2. remove pits from dates and process it into a creamy paste
  3. using your hands, mix together the pecan meal with the almond flour, cacao powder, date paste, vanilla extract and coconut oil until all ingredients are combined
  4. line a 7×5-inch baking dish with parchment paper and spread the mixture until evenly distributed
Cookie Dough:
  1. in a large bowl, whisk together the coconut oil, coconut milk, vanilla extract and honey
  2. add almond flour and mix just until all ingredients are combined. Do not over mix
  3. gently fold in chocolate chips
  4. spread the cookie dough mixture on top of the brownie and use a piece of parchment paper to smooth the top of the cookie dough
  5. refrigerate until dough is firm, approximately one hour

Recipe serves 10+ people. Store in an airtight container in the refrigerator.

Happy baking. How is it the end of may already? 

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