INGREDIENTS
 
Cookie Dough Layer

165 g natural peanut butter (without oils, sugars or salt)

80 g coconut oil (melted)

60 g maple syrup

2 teaspoons vanilla flavouring

A pinch of salt

105 g almond flour

120 g finely ground almond or rice flour

120 g vegan chocolate drops (or chopped vegan dark chocolate)

Cocoa Date Layer

150 g roasted walnuts or nuts, optionally

12 dates

3 dcl hot water

2 tablespoons cocoa powder

A pinch of salt

25 g maple syrup

75 g Plana Plus vegetable rice drink (+ more if necessary)

2 teaspoons vanilla flavouring

DIRECTIONS
 

Prepare the Cookie Dough Layer. In a large bowl, mix the peanut butter, oil, maple syrup, vanilla flavouring and salt. Stir until a smooth mixture is formed.

Add the almond and rice flour and mix well to form a uniform mixture. The mixture will be very dense and compact.

Add the vegan chocolate drops or chopped chocolate and mix. Taste and add more maple syrup if desired.

Lightly grease a baking tray with a diameter of 18cm x 18cm and line it with baking paper - if the baking tray is oiled, keep the baking paper still while smoothing such a thick, compact mixture.

Put the Cookie Dough or mixture in the baking pan and smooth it with a spoon or the flat bottom of a glass.

Put it in the freezer while preparing the cocoa layer.

In a larger bowl, soak the dates in 3 dcl of boiling water and let them stand for at least 15 minutes. Then strain them through a sieve and leave them - no need to squeeze them with your hands.

Toast the selected nuts in a small pan over a medium heat (no fat!). Toast until the nuts are slightly browned and coloured, further enhancing their aroma and flavour. Cook until the edges are slightly burnt. Remove, place in a small bowl and allow to cool.

Into the bowl of a chopper or blender, add the chilled roasted nuts, cocoa powder, salt, maple syrup, rice drink, drained dates and vanilla flavouring.

Blend everything together until it is a uniform, smooth paste. If necessary, if the mixture is too thick and does not settle into a smooth cream, add another tablespoon of rice drink.

Spread the cocoa date cream over the cooled Cookie Dough layer. Put everything together in the freezer for at least 30 minutes or until the cream hardens on top and makes it easier to cut into cubes.

When the cream has hardened, cut everything into cubes and leave at room temperature for 5 minutes for the cubes to warm up a bit. Store in a refrigerator or freezer in a sealed container.