Cookie and pie come together to form this super yummy Chocolate Caramel Cookie Pie that is so tasty! Loaded with chocolate chips and caramel!
CHOCOLATE CARAMEL COOKIE PIE [VEGAN]
INGREDIENTS
WET INGREDIENTS:
- 1/2 cup melted vegan butter
- 1/3 cup plus 1 tablespoon non dairy milk
- 1 tsp vanilla
- 1/3 cup vegan cane sugar
- 1/2 cup packed brown sugar
DRY INGREDIENTS:
- 1 3/4 cup unbleached all purpose flour
- 1/2 teaspoon baking soda
- Pinch of sea salt
- 1/3 cup plain unsweetened pure cocoa powder
MIX IN:
- 1/2 cup vegan chocolate chips
- 1/2-3/4 cup caramel sauce (the following ingredients):
- 1 2/3 cups pitted medjool dates (about 17-20 dates)
- 2 tablespoons soft/melted coconut oil
- 3/4 cup pure maple syrup
- 1/2 cup nut butter (this recipe used raw cashew butter)
- 1/2 teaspoon sea salt
PREPARATION
- Make the caramel sauce the night before or atlas 6 hours before making the cookies – just place all ingredients into a high speed blender or food processor and blend until creamy smooth and no lumps!
- Spread about 1/2 cup of the caramel sauce on parchment paper and place in the freezer overnight or atlas 6 hours to get firm so it can be peeled off in chunks to add to the batter.
- In a large mixing bowl add the butter and melt in the microwave, stir in the rest of the wet ingredients.
- Add in the dry ingredients and mix well.
- Stir in the chocolate chips, reserving some for the top.
- Pour half the batter into the bottom of the pie pan, remove the caramel from the freezer and scrape off chunks to add on top the layer of dough, place other half of batter on top and spread evenly, layer more caramel and chocolate chips on top.
- Place in the oven and bake for 26-30 minutes until a tooth pick comes out of the center clean.
NOTES
These are best eaten the same day, but can be stored in a sealed container for up to 3 days - they just won’t be as soft after the first day.
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