TRIPLE CHOCO COOKIE DOUGH PIE
Because its oat milk and you're going to need something to wash down that cookie dough pie!
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
- 220g oat flour (@hollandandbarrett gluten free oats) (2,1/5 cup)
- 75g agave syrup (@costco) (1/5 cup)
- 60g coconut oil (KTC from @tescofood) (1/2 cup)
- 50g cacao powder (@sevenhills from. @wholefoodsuk) (1/2 cup) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
COOKIE DOUGH
- 200g ground almonds (@sainsburys) (2 cups)
- 50ml almond milk (@rudehealth from @sainsburys)
- 100g agave syrup (1/4 cup, 2 tsp)
- 50g dark chocolate (@seedandbean) (1/3 cup) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
TOPPING
- 100g white chocolate (2/3 cup)
- 2 tbsp coconut oil
METHOD
- Melt coconut oil
- Mix up base ingredients until dough forms
- Press into cupcake moulds and place in freezer for 10 minutes whilst you make the cookie dough
- Combine the cookie dough ingredients excluding the chocolate until a dough forms
- Cut the chocolate into small squares and fold into the dough
- Split into 8 servings and fill oat crust
- Melt the chocolate topping in a bain Marie and top each pie with 2 tbsp of melted chocolate