Healthier Edible "Cookie Dough" 4 Ways
Double Chocolate Edible “Cookie Dough”
INGREDIENTS
2 cups cashews
2 tablespoons coconut oil
2 tablespoons agave
½ cup melted chocolate
¼ cup almond flour
⅓ cup chocolate chips
PREPARATION
1. Soak cashews in boiling water for two hours.
2. Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and agave, and chocolate, and continue to blend for 1 minute.
3. Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.
4. Remove from food processor and transfer to a food storage container and stir in chocolate chips.
5. Store in an airtight container in the refrigerator.
6. Enjoy!
Peanut Butter Edible “Cookie Dough”
INGREDIENTS
2 cups cashews
3 tablespoons agave
2 tablespoons coconut oil
¼ cup almond flour
⅓ cup natural peanut butter
PREPARATION
1. Soak cashews in boiling water for two hours.
2. Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and agave and blend for 1 minute.
3. Scrape down sides and add in almond flour and peanut butter. Blend until smooth, approximately 2-5 minutes.
4. Remove the mixture from the food processor and transfer to a food storage container.
5. Store in an airtight container in the refrigerator.
6. Enjoy!
Chocolate Chip Edible “cookie Dough”
INGREDIENTS
2 cups cashews
2 tablespoons coconut oil
3 tablespoons agave
¼ cup almond flour
½ cup chocolate chips
PREPARATION
1. Soak cashews in boiling water for two hours.
2. Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and agave and blend for 1 minute.
3. Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.
4. Remove the mixture from the food processor and transfer to a food storage container and stir in chocolate chips.
5. Store in an airtight container in the refrigerator.
6. Enjoy!
Cinnamon Swirl Edible “Cookie Dough”
INGREDIENTS
2 cups cashews
4 tablespoons agave, divided
2 tablespoons coconut oil
1 teaspoon vanilla extract
¼ cup almond flour
1½ teaspoons cinnamon
PREPARATION
1. Soak cashews in boiling water for two hours.
Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and 3 tablespoons of agave and blend for 1 minute.
Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.
Remove the mixture from the food processor and transfer to a food storage container.
In a small bowl, mix cinnamon and remaining agave until cinnamon is fully incorporated.
Pour cinnamon mixture over dough and swirl around with a toothpick, knife, or skewer, then lightly stir with a spatula to distribute the cinnamon swirl.
Store in an airtight container in the refrigerator.
Enjoy!