Sunday, February 26, 2012

Raspberry & Cocoa Cookie Dough Sunday

I'm not sure this counts as a new recipe but I found a pic of it from before Christmas and thought why not, it looks pretty and yummy. All you need is a melon baller... or if you're spectacularly lazy feel free to just eat them from the two containers with one spoon. Same flavour combo, still delicious. What? I didn't do that! much... It's sweet, chocolatey, refreshing and satisfying- you know you want to try it.


Raspberry and Cocoa Cookie Dough Sunday
All you have to do to get this pretty yummy fruity chocolatey mess is melon ball/alternately spoon raspberry 'ice cream' and 'cacao cookie dough dip' into your glass/dish. 

You can use the original cacao cookie dough dip or the low fat cookie dough dip 
depending on your calorie requirements/taste and raspberry 'ice cream' (or any flavour really but this is my fave combo)

Here are the recipes just incase you don't want to go to the links...
Cacao-Cookie Dough Dip
1 can chickpeas (1.5cups cooked)
pinch of salt
4 tsp vanilla extract
1/2 cup almond butter
1/4 cup lite soy milk
3.5 tbsp rolled oats
4 tbsp raw cacao powder
7 packets stevia sweetener

  • process oats & cacao
  • add chickpeas & process well
  • add all remaining ingredients except the soy milk
  • drizzle in soy milk- only add as much soy milk as you need
  • enjoy with fruit, crackers, celery, a spoon!
Low Fat Cacao Cookie Dough Dip
Makes 8 large or 16 small serves
8 tbsp rolled oats
2 cans butter beans
1/2-1 cup lite soy milk
3 tbsp vanilla
1/2 tsp baking powder
1/2 tsp salt
10 tbsp cacao powder
15 serves of stevia sweetner to taste
  • process oats to a floury consistency
  • add cocoa, stevia and baking powder
  • pulse to combine
  • add drained and rinsed beans
  • process whilst drizzling in the soy milk
  • add salt & vanilla
  • when you have a mixture that looks slightly too wet allow it to stand for 1hr to thicken (or if you want to eat it straight away use less liquid!)
  • enjoy with fruit, fruit 'ice cream' or a spoon. 
Raspberry 'ice cream'
Makes 1 big serve or 2 small serves
2 cups frozen raspberries
1/2 cup lite soy milk
  • chop fruit into chunks before freezing
  • defrost for 5 mins to be nice to your food processor/blender
  • combine fruit & milk
  • blend well, scraping down the sides and checking for chunks
  • If you like it soft serve style eat straight away
  • If you like it harder just put it in the freezer until it takes your desired consistency
  • This will keep well in the freezer, just pull it out ahead of serving time so it's soft enough
  • enjoy!

All the best,







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3 comments:

  1. Oh my..... this just made my mouth start watering! It looks so delicious! Thank you so much for sharing. :)

    ReplyDelete
  2. OMG this looks lovely and decadent but without the guilt! So beautiful too, the raspberry ice cream has such a gorgeous color! :)

    ReplyDelete
  3. These desserts look so delicious. Raspberry is one of my most favouritest things in the world, and I'm chocoholic too. This looks so easy to make. Thanks for giving me this idea!

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