PEANUT BUTTER FUDGE COOKIE DOUGH POPS
PB fudge cookie dough, you make my dreams crumb true 🍪
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
- 110g oat flour (@bobsredmill)
- 35g coconut oil (@tianaorganics @vitacocoeu)
- 35g date syrup (@bionaorganics)
- Peanut butter fudge ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
PEANUT BUTTER FUDGE
- 40g peanut butter (@meridian @picspeanutbutter )
- 35g date syrup
- 10g coconut oil
- Pinch salt
METHOD
- Melt coconut oil
- Mix cookie dough ingredients
- Roll into small balls
- Chill in freezer whilst making the PB fudge
- Heat peanut butter fudge ingredients on low heat until melted ~ 2 minutes
- Dip cookie dough balls into melted PB fudge pot using cocktail sticks
- Freeze for 30-45 minutes to set
- Serve on cocktail sticks / cake pops
- Devour - Tip: I love having mine in banana nicecream (cookie dough flavour 🍪)⠀⠀⠀⠀⠀⠀
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