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VEGAN WHITE CHOCOLATE MILLIOMAIRES COOKIE DOUGH

 

VEGAN WHITE CHOCOLATE MILLIOMAIRES COOKIE DOUGH

Thick, chewy cookie dough smothered in a homemade caramel sauce, topped with white chocolate 🤤


Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium
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INGREDIENTS

  • 1 tbsp ground flax seeds (3 tbsp water)
  • 120g almond butter
  • 60ml plant milk
  • 105g coconut sugar
  • 2 tbsp coconut flour (optional)
  • 140g almond flour
  • 40g vegan white chocolate
  • 20g vegan chocolate chips


CARAMEL SAUCE

  • 2 tins (400g) full fat coconut milk (white part only)
  • 4 tbsp date/maple syrup
  • Pinch of salt

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WHITE CHOCOLATE LAYER

  • 100g white chocolate

      METHOD

      • Preheat the oven to 180C
      • Make the flax egg by mixing 1 tbsp ground flax seeds with 3 tbsp water. Leave to set for 15 minutes
      • Add all wet ingredients into a saucepan and mix on low heat until smooth. Add to a large mixing bowl bowl
      • Add all dry ingredients (excl chocolate chunks) into the large mixing bowl and stir until all combined
      • Stir in the chocolate and pour into a small baking tray. Bake for 15-18 minutes.
      • For the caramel sauce, mix together the coconut milk and date syrup. Heat for 5 minutes, until boiling, and the sauce starts to darken and thicken.
      • Leave the sauce to cool for 15 minutes, and then pour over your cool cookie dough base. Freeze for 30 minutes until firm to the touch.
      • Melt your white chocolate and then spread evenly over the top layer. Leave to solidify, slice and serve.

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