Vegan Peanut Butter and Chocolate Cookies

Like many, I overindulged this Christmas.  I just couldn’t resist all the wicked desserts and mulled wine!

So I am starting 2016 off with plenty of good food choices but I still have cravings for cakes and biscuits!

To help with this small inconvenience,  I’ve made some delicious sugar free, vegan Peanut Butter and Chocolate Cookies.

I keep them in the freezer, that way when I have the urge to bury my face in a bowl of chocolate all I have to do is open the freezer door and bingo, I will be saved from sin!

I adore these little cookie bites, so simple but deliciously mouth watering.

If you too have made resolutions to eat better this year, I hope these beauties will help you stick to your goals !

We can do this!

Happy 2016 Beautiful People x

Vegan Peanut Butter and Chocolate Cookies

Makes 9

IMG_1198

Ingredients:

  • 8oz / ¼ cup of Almonds
  • Half a jar of 100% Peanut Butter (I used Merdian)
  • 1 Tablespoon of Raw Organic Coconut Oil

Chocolate Topping:

  • 2oz/ ¼ cup of Raw Organic Coconut Oil, melted
  • 5 Tablespoons Cocoa Powder
  • 4 Tablespoons of Maple Syrup or Honey.

 

Directions:

  1. Soak Almonds for a couple of hours or preferably overnight in water. Drain and place into a blender  with 1 tablespoon of Coconut Oil and whizz until combined.
  2. Take a small amount of the mixture and roll into a ball then flatten. Place on greaseproof paper and repeat until all the mixture has been used, it will make approximately 9 cookies.
  3. Spoon Peanut Butter on top of the cookies and place in the freezer for at least an hour.
  4. Melt the Coconut Oil in a saucepan on low. Remove from the heat, add the Cocoa Powder and Maple Syrup or Honey.  Leave to cool for a couple of minutes (Don’t leave too long or the chocolate will harden.)
  5. Remove the cookies from the freezer and spoon over the chocolate mixture. Place back in the freezer for another hour.
  6. They can then be left in the freezer and taken out as needed or kept in the fridge.

 

 

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