Cacao Hazelnut Cookie Dough Square
I am thrilled for you to taste my latest cookie dough square recipe. As you know I LOVE anything with a chocolaty taste without all the artificial ingredients. Just 1 small square mid- afternoon does the trick. It will warm your heart. The coconut cacao bliss is one of the key ingredients here. 100% organic Artisana Raw Coconut Cacao Bliss gives this cookie recipe the delicious taste of raw chocolate coconut butter. It is vegan and sugar cane free, it has the highest quality of pure raw ingredients. If you are looking to make this sugar free omit the enjoy life chocolate chips and use 85% cacao chips instead and omit the coconut sugar and use stevia or NuStevia.
Hazelnuts and Pecans are loaded with health benefits. Hazelnuts are rich in protein, fiber, iron, calcium and vitamin E. They are also very low in sodium and sugar. They do not have any cholesterol. Pecans are full of age-defying antioxidants (bonus!), they have more than 19 vitamins and minerals which include vitamins A, B, and E, folic acid, calcium, magnesium, phosphorous, potassium and zinc.
Tonight at 8 pm on games.crossfit.com Dave Castro will announce The CrossFit Open WOD16.2. This is the second workout of 5. I am sooo excited and anxious to see what it will be. My husband, son and I are all competing. We are hoping to do respectable. I will give 150%. This is our 5th year competing and each year we get fitter, faster and stronger! So much fun. If you are not sure what the CrossFit Open is about please click here
This is where Mark and I we stand in the NorthEast right now. Believe me, it will go up and down each week. Not bad for middle age! Lol
Ingredients:
CRUST:
1/2 cup raw pecans
1 cup almond flour
6 tablespoons coconut oil, melted
2 tablespoons Coconut Cacao Bliss
2 NuStevia or 2 Stevia
1 tablespoon raw organic honey
1/8 teaspoon cinnamon
Cookie Dough:
1 can full-fat coconut milk
4 tablespoons cacao powder
1 tablespoon coconut sugar or 2 NuStevia
2 tablespoons raw organic honey
1 teaspoon vanilla extract
1 tablespoon coconut cacao bliss
1 tablespoon coconut butter
1/4 cup enjoy life chocolate chips
1/2 cup chopped hazelnuts
1/2 cup chopped pecans
Steps:
1. Grind pecans in a food processor until course, place in the bowl.
2. Add almond flour, coconut oil, honey, NuStevia, cinnamon, and coconut cacao bliss. Mix well.
3. line a 9x5 baking dish with parchment paper and spread the crust ingredients evenly. Set aside.
Cookie Dough:
1. Pour entire can of coconut milk in a saucepan. Cook on low heat for about 15 minutes.
2. In a separate bowl add cacao powder, coconut sugar, honey, vanilla extract, coconut cacao bliss and coconut butter. Stir well.
3. Add all ingredients in step #2(cacao powder, coconut sugar etc.) to warm coconut milk that is in the sauce pan. Keep on low heat while stirring constantly as it melts and thickens a bit.
4. After coconut milk mixture (cookie dough) is melted together and thickened a bit stir in 1/4 cup chopped pecans and 1/4 cup chopped hazelnuts. Remove from the pan and pour mixture on top of the crust.
5. sprinkle the remainder of the pecans and hazelnuts on top then add 1/4 cup enjoy life chocolate chips.
6. Bake for 20 minutes at 350 degrees F.
7. Let cool completely then keep in the freezer for 2 hours until firm.
8. Slice and serve!
**store in the freezer. When ready to eat a square, take one out of the freezer and let it sit at room temp for 10 minutes before eating. How can you resist this? Look at this picture. Look closely at the crust...OMG, I can't even tell you. Dee-lish!
