Sugar-less, gluten-free and vegan…and it has cookie dough. COOKIE DOUGH!
Ok, it’s not really cookie dough but it certainly looks, smells and tastes like it. And the chocolate slice has the brownie flavour with a beautiful gooey texture like a cheesecake.
When I left home after university and found my first apartment in Seattle Washington, I celebrated my new-found adulthood by making a big batch of chocolate chip cookie dough and eating it without cooking it. In my mind,the ability to make and eat my favorite cookie dough without the bother of baking it into pesky cookies was the sign that I had ultimate control. I got sick to my stomach but I did so with a smile on my face, the same smile I get every time I repeat the event.
Just because I’m an adult doesn’t mean I can’t act like a kid.
Suggestions
- I’ve tried this with a variety of nut and non-wheat flours. Extra almond flour works ‘ok’ but any reputable, fine grain gluten free flour works well and gives the desired texture.
- Make a double batch of cookie dough and hide the extra in the fridge for late night hunting and gathering.
INGREDIENTS
Brownie
2 Sweet Potatoes, peeled and chopped into 5cm pieces
14 Medjool Dates, pitted & soaked for 1 hour
2/3 C Almonds meal
½ C Flour, gluten free
1 tsp Baking Powder, gluten free
40g Cacao Powder
¼ C Rice Malt syrup or Honey
½ tsp Sea Salt
½ C Rice or Almond milk
Cookie Dough Topping
400g Chickpeas, canned drained and rinsed
¼ C Rice Malt syrup or Honey
80g Almond Butter
1 tsp Vanilla extract
¼ tsp Sea Salt
½ C Chocolate Chips (low-no sugar dark chocolate is my preference)
PREPARATION
Brownie slice
PREHEAT oven to 180C. Line a 20-30cm square brownie tin with baking paper.
PLACE sweet potato in a saucepan (just cover with water) and boil on stove for 10-15 minutes until soft. Or nuke them in the microwave with a small amount of water in a covered bowl.
REMOVE cooked potato from saucepan/bowl, allow to cool a bit.
PUT the cooked sweet tater in a food processor with all the other brownie ingredients and blitz until smooth.
SPREAD the mixture into a brownie tin and bake around 30-60 min until cooked. Poke the centre with a toothpick; if the slice is thick then it’ll still be ‘wet’ after an hour but pull it out anyway.
REMOVE from oven and allow to cool. Once it’s cooled enough, put it in the fridge to set a bit harder before icing with the cookie dough.
Cookie Dough Topping
BLITZ all cookie dough ingredients except the chocolate chips in a food processor until smooth.
ADD the chocolate chips and gently mix into the dough.
SPREAD onto the cooled cake, cut into squares and store in the fridge until ready to serve.
Adapted from “Kenko Kitchen”, Melbourne chef Kate Bradley (Hardie Grant Books, 2015).
