I’m currently going through an obsession with peanut butter.
I mean I’ve always loved it, but recently I’ve been having it with everything.
Nut butter on toast? Yes. With porridge? Of course. In creamy soups and
smoothies. With coyo. With veggie sticks… you get the picture. So I decided to
combine my newest fad with the other obsession in my life: raw desserts.
Because… well… duh.
This recipe came about after seeing a photo of some peanut
butter smothered cookie-looking-things on Instagram and immediately wanting (boarding
on needing) them in my life. I’m still not really sure what they actually were
so I created what I imagined them to be.
These cookies are super simple and quick to make. The ‘dough’
has a sweet caramel flavour and the toppings are to die for. You can shake
these up as much as you want; add some dark chocolate chips or cacao nibs and top
with cashew butter or almond butter if you’re not the biggest fan of PB.
Ingredients: {makes 8-10}
Cookies:
1 cup oats
1 cup desiccated coconut
4 medjool dates (stones removed)
1 tbsp maple syrup
2 tbsp cashew butter
3 tbsp water
Toppings:
2 tbsp peanut butter
2 tsp coconut oil
----------------
2 tbsp cacao butter (grated)
1 tbsp cacao pwder
1 tsp vanilla
2 tbsp maple syrup
1 tbsp coconut milk
Method:
Begin by making the cookie dough. Blend the oats and coconut
until fine flour forms.
Place remaining cookie ingredients into a blender and blend
until combined. This may take a few minutes but keep blending!
Once they mixture has formed a sticky dough remove from the
blender and form into cookies. Set to the side.
To create the toppings place the PB and coconut oil in a
small pan and melt slowly. Once smooth and more liquid-y consistency dollop
into each cookie.
Next place cacaco butter into a clean small pan on a low
heat. Melt slowly. The add the maple syrup, coconut milk, cacao and vanilla.
Whisk to combine.
Drizzle a tablespoon of the chocolate on top of each cookie.
Top with any other desired topping, then pop into the
freezer to set.
