Now we love eating cookie dough as much as the next person (maybe even more!), so we figured there must be a healthier way to make this while making sure it’s completely safe to eat raw, and we think we’ve cracked it. We’ve used cashew butter to give it a delicious creamy texture, along with coconut and almond flour for a richer taste, which means this can also be enjoyed by coeliacs!



1. Mix together the cashew butter, maple syrup, vanilla extract, coconut flour, ground almonds and salt in a food processor until nice and smooth

2. Add the chocolate chips and spread the mixture onto a baking tray, place in the fridge for half an hour to set

3. Make a bain-marie and melt the coconut oil and dark chocolate

4. Pour the chocolate mixture onto the cookie dough, sprinkle with salt and place in the fridge for at least 2 hours to set

5. Cut the slab into small squares and serve

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