ready to eat PB & Banana Choc Chip cookie dough

Sounds luxurious, I know, but takes only 15 min to make! 

What you need:

Homemade Chocolate Chips: 

  • 1/2 cup cocoa powder 

  • 1/3 cup coconut oil

  • 1/4 cup maple syrup

  • 1 tsp sea salt

  • 1 tbsp espresso grounds (optional!)

Incorporate all in a small bowl or cup - start with the liquids and add in the solids, mixing with a fork as you go. Should be somewhat thick but still pourable - adjust coconut oil or cocoa powder to get desired viscosity! 

Pour the mixture into small baking cups - we used Silicone baking molds, filling up to only 1/2 an inch or less. 

Freeze for about 30 minutes, or until the discs have hardened.

For the Cookie Dough base:

  • 2-4 cups almond pulp 

  • 2 ripe, frozen bananas (unfrozen works, too)

  • 4 tbsp peanut butter

  • 1 tsp pink salt

  • maple syrup to sweeten (and to taste!), if needed. 

Blend the above ingredients in a food processor, first mixing the frozen bananas and no more than 1/4 cup of water to form a smooth puree. Then add the peanut butter and pink salt.

Last, add the almond pulp. We began with 2 cups, adding more in to thicken the mixture as needed. 

Taste the result, and add maple syrup to sweeten as needed! 

Add in the chocolate discs to chop up in the processor. 

Enjoy raw!