I AM BACK! I know it has been a while since I have posted on my blog but I was really busy in the last couple months and I’m grateful for that. I just had a lot to handle and I felt like holding on a few things and finish one thing at a time. So to mention the most important reasons why I haven’t been much active on this blog is 1. because I just finished my last finals about 2 weeks ago so I’m finally stress free from school and will be graduating soon as major with administration and 2. because I want to start working on a new website for upcoming exciting and important things to my career in the path of health and fitness.
I am super excited for what’s to come and to share it all with you guys but meanwhile the new website is up I will continue sharing recipes on here. Make sure to follow me on IG to stay updated on everything.
Now to the most important part of this post is the recipe of this delicious dessert. I call it cookie dough meets brownies sister pudding that they all got together on a trip but unfortunately the car crashed on the road, they all mashed up together but were safely alive and sadly eaten by ME. LOL idk if this is a sad or happy story but I know it’s a yummy ending tho.
Cookie dough ingredients:
- 1/3 cup oat flour
- 1/3 cup coconut flour
- 2 tbsp almond meal
- 1/4 cup applesauce
- 1 tbsp coconut oil
- 2 tbsp agave
- 1/2 square bar ( I used the peanut butter flavor)
- 2 tbsp chocolate
Start by mixing your wet ingredients together (applesauce, coconut oil and agave) in a bowl than add your dry ingredients ( oats flour, coconut flour and almond meal). Mix until you have a crumbly dough that should hold together if you try to form a ball. If it’s to crumbly add about tsp of plant-based milk and combine. Lastly you just have to add your chocolate chips and square bar chopped in small bits.
**You could do just chocolate and leave out the Squarebar but I like the texture and it adds a nice peanut buttery flavor. Ps. if you haven’t tried Square Organics vegan protein bars I highly recommend. They are my FAVORITE! (‘healthyliving_happy’ gives you 20% discount + free US domestic shipping)
Ok back to the cookie dough. Once you have your dough you can basically eat this by spoonful because it’s so good and it’s also SAFE to eat raw WIN WIN! To get to our fancy layered dessert we are going to use this cookie dough as a bottom crust.
To do so add aluminium foil or parchment paper in a 4×8 baking pan. Spray it with non stick spray, add your cookie dough and flatten it out in even layer. Bake it on 350’F for 10 minutes. If you don’t have an oven you can skip this step but it might be to crumbly and fall apart when cutting it so baking it ensures the bottom to be firm and hold together in one piece.
Brownie pudding :
- 1/2 cup avocado
- 1/2 cup banana (1 medium ripe banana)
- 1/4 cup chocolate soy milk – original cashew milk
- 4 tbsp cocoa powder
- 2 tbsp melted chocolate dark chocolate
- 2 tbsp Betterbodyfoods chocolate PBfit
- 2 tbsp Nowfoods agave
- 2 tbsp tapioca flour
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1 tbsp chopped crystalized ginger* (got mine from Nowfoods)
Once your cookie dough is out of the oven leave it out to cool and now it’s time to make some serious brownie pudding. Start of by mashing up your banana and avocado in a bowl to ensure you don’t end up with bits of green avocados in your pudding and freak everyone. Because no one will ever believe that there is avocados in this creamy pudding. (But the avocado acts as the fat component in this pudding and it makes super creamy)
Add your mashed banana and avocado in a food processors along with the rest of the ingredients and let this baby blend for 1-2 minutes until you have a luscious and creamy pudding. Once you go to taste it if it’s good and you find yourself almost licking the whole spoon than you know it’s ready. Lastly just fold in your crystalized ginger and it’s FINITO. Now if you don’t have crystalized ginger you can leave out no big deal.
To assembly this is so simple. Just add your brownie batter on top of your cookie dough and smooth it out. To take this to the next level add some crushed almonds, cocoa nibs and melted peanut butter if desired. I did half with nuts and cocoa nibs and other half with melted chunky peanut butter. That extra crunchy topping adds a really nice bite to the whole dessert.
Put in the fridge for at least 2-4 hours or overnight to set before you cut into eat and finishing that whole thing in one sitting. Honestly I was really surprised how good this ended up. It’s creamy, crunchy and has the perfect amount of sweetness. Some people like their desert on the sweeter side so as you do this just taste and add more agave if needed. But for me it was SPOT ON.
I hope you try to re-make this recipe for yourself or share with your loved ones and show them how you can make your dessert healthy, with natural ingredients and still make it taste good.
If you do pls tag me on IG because I would love to see your re-make it. > @healthyliving_happy #HLHRecipes •
Have a great day forward ♥