chocolate & yoghurt cookie dough slabs

Looking for a different kind of chocolate fix this Easter? We’re absolutely drooooooling over these ‘Chocolate & Yoghurt Covered Cookie Dough Slabs’ using out Natural Plant yoghurt.

Alrighty, you’ll need…

Cookie Dough

• 1 1/2 cup cashews, roasted
• 1 cup coconut flakes, toasted
• 2/3 cup The Collective Natural Plant Yoghurt, plus extra, for coating
• 1/3 cup plain or vanilla protein powder
• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp salt

Chocolate Coating

• 150g dark chocolate
• 3 tbsp coconut oil

Now you just need to…

1. In a food processor, pulse the buckwheat, cashews and coconut flakes until a crumb. Add remaining ingredients and process until the mixture forms a dough ball.
2. Press into a baking paper-lined brownie tin and freeze for 30 minutes, before slicing into 8-10 even bars. Freeze again for 30 minutes.
3. Remove from the freezer and brush each bar evenly with a layer of yoghurt. Freeze for 1 hour, until frozen through.
4. Over a double boiler, melt the chocolate and coconut oil together. Insert a skewer into the end of one of the bars, and brush all over with chocolate to coat. Remove the skewer and brush over any patches. Repeat with remaining bars – ensure the yoghurt coating remains frozen so that the hot chocolate doesn’t melt it.
5. Freeze for an additional 30 minutes or so, until the bars are frozen throughout. Remove from the freezer and enjoy frozen.