GLUTEN FREE | VEGAN OPTION
Indulgent yet healthy, this gluten-free cookie dough slice with Loco Love chocolate drops is perfect for a guilt-free treat. With a vegan option, it’s a versatile dessert that’s easy to make and stores well in the fridge or freezer for those late night cravings
INGREDIENTS
½ cup butter, at room temperature (sub vegan butter or softened coconut oil)
½ cup + 1 Tbsp hulled tahini or cashew butter, divided
2 tsp vanilla extract
¼ cup pure maple syrup
2 ½ cups almond meal
½ tsp bicarb soda
¼ tsp salt
½ cup Loco Love Dark Chocolate Drops
¾ cup Loco Love Mylk Chocolate Drops
METHOD
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Grease and line a 20cm square baking tin. Set aside.
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Add butter, ½ cup tahini, vanilla, and maple syrup. Beat until pale and creamy—this will take 2-3 minutes with electric beaters, longer with a hand whisk.
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Add almond meal, bicarb soda, and salt. Fold wet and dry ingredients together until uniform then add the dark chocolate drops and fold through.
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Transfer the batter to the lined tray. Spread out the dough and press down to form a nice firm layer. Hint: this is easiest done with clean hands.
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Melt the mylk chocolate drops and the 1 Tbsp tahini using either a double boiler method or in the microwave.
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Pour over the cookie dough base and spread out. Sprinkle with salt flakes and place in the fridge for 4+ hours until set.
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Use a warm sharp knife to cut into 16 slices. Store in an airtight container in the fridge (up to 4 days) or freezer (up to 3 months).
NOTES
You can make this nut-free by swapping almond meal for oat flour. You can add in whatever you like—freeze-dried berries or chopped nuts work great.
