Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free

• Vegetarian

• Produce

  • 1/4 cup Cacao nibs

• Condiments

  • 1 tbsp Almond butter, unsalted
  • 3 1/3 tbsp Honey

• Baking & Spices

  • 1/4 cup Almond meal or flour
  • 1/4 tsp Sea salt
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Cashews

Found on sproutedroutes.com

Ingredients

• 1 cup cashews, soaked for 1 - 2 hours and then drained throughly
• 2 tsp vanilla extract
• 1/4 cup almond meal or flour
• 1 tbsp unsalted almond butter
• 1/4 tsp sea salt
• 3 tbsp + 1 tsp honey (you can sub rice malt syrup or 4 - 5 Medjool dates, pitted, soaked for an hour and drained, if youre vegan or low sugar)
• 1/4 cup cacao nibs (you can also use high quality dark chocolate chunks)

Directions

• In a food processor, process all ingredients except for cacao nibs or chocolate, scraping down the sides, until very very smooth. You really want to go for quite awhile - 2 - 3 minutes at least. Thats key to getting the perfect texture. When its very smooth, let cool for a few minutes (if it has warmed at all) then add in cacao nibs or dark chocolate and pulse 4 - 5 times until well distributed but still chunky. Transfer to container of choice and eat with a spoon! Store in fridge for 4 - 5 days, or in freezer (my preference) for 6 months, eating spoonfuls when you get the urge!

Nutrition