Saturday, 29 October 2016

Halloween Superfood Series: Chocolate Bat Cookies & Protein Chocolate Sauce

These crunchy chocolate bat cookies are perfect if you want a chocolate treat this Halloween. I absolutely used to love chocolate bourbons however since changing my diet I've been itching to create something similar that was gluten and dairy free and naturally sweetened. These cookies just do the job. These cookies are completely tummy friendly, guilt free and taste absolutely delicious. Trust me you can hardly even tell they're good for you! I've added the Halloween spin on them but of course these are perfect to enjoy all year round!

Obviously, the chocolate addict I am, I couldn't just leave these cookies on their own... I paired them with a creation I discovered when making my vegan pancakes last weekend! The world's easiest and yummiest high protein chocolate sauce. I smeared the sauce over the top of the cookies which finished them off just perfectly. And of course why not go double on the chocolate? It's Halloween after all!

These cookies are perfect if you want to impress you guests at your Halloween party or to make as a snack throughout the week (they're perfect with an afternoon cuppa). They're satisfying, filling and perfect for any chocolate, cookie lover.

Chocolate Cookies 

- 1 1/2 cup of oats 
- 1/3 cup desiccated coconut 
- 3 tbsp cacao/unsweetend coco 
- 1 tbsp agave syrup 
- 2 tbsp peanut butter
- 1 tsp vanilla extract 
- Pinch of salt
- Unsweetend almond milk 

Pre heat your oven to 160c.

Place the oats and coconut into a blender and blitz until combined into a flour. Add the rest of the ingredients except your milk and blend together until fully combined. Add your milk and mix together to form a dough. Place your dough in the fridge for 10 minutes to harden slightly (this will make it easier to roll) 

Flatten your dough out on a flat surface and use your cookie cutter to cut out your shapes. Transfer the cookies to a lined baking tray and place into the oven to bake for 15 - 20 minutes until starting to crisp at the edges. 

Leave your cookies to cool completely before moving them, as this is when they set together. 

When fully cool take some of the chocolate sauce and use the back of a teaspoon to spread it over the top of your cookies. Place them in the fridge to set for 10 to 15 minutes. Then tuck in and enjoy! 

Protein chocolate sauce  

- 1 tbsp chocolate protein powder (I used a vegan blend) 
- 1 tbsp cacao/unsweetend coco
- Agave/maple syrup
- Water to thin

Mix all of the ingredients above, add water gradually in order to reach the desired consistency. Adjust the cacao/sweetener to taste. 

As wonderful as this is with the biscuits, feel free to drizzle it over anything! Yogurt, oats, pancakes, fruit... Whatever your heart desires.