Gingerbread Cookie Dough Slice

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This slice was very loosely based off a very old Vanilla Cookie Dough Keto Bites recipe I created many years ago. However, this version was created from a handful of ingredients I had in my pantry that needed using up - a half full jar of coconut butter, an almost empty jar of tahini and collagen powder, and the very last handful of cacao nibs + ginger because it’s my current obsession. Luckily, it turned out deliciously.

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These cookie dough morsels are filled with healthy phatz to keep your energy and blood sugar stable without the crash and it’s subtly spiced with warming spices like ginger and vanilla with added cacao nibs for a delicious crunch.

INGREDIENTS

INSTRUCTIONS

  1. Preheat your oven to 170C. Line a tray with baking paper and spread the cashew out on top evenly.

  2. Bake the cashews for 13-15 minutes, or until golden brown.

  3. Once the cashews are done, add them into your food processor or Thermomix (while they’re still warm) and blend into a meal. Scrape down the sides of the bowl and re-blend. Continue blending until a smooth cashew butter forms and scrape down the sides of the bowl as needed. If your food processor is struggling, add in 1-2 Tbsp of coconut oil or MCT oil and blend until smooth.

  4. Now add in the melted coconut butter, tahini, maple syrup, ginger powder and vanilla and blend until combined. Taste the mixture here and add more vanilla, ginger powder and/ or maple syrup if desired.

  5. Add the collagen powder and blend, it should thicken up and create a ‘dough’ like consistency.

  6. Press the mix into a lined slice tray or container evenly.

  7. Sprinkle the top with cacao nibs and press them down into the top of the slice with your hand. If you don’t like cacao nibs, you could pour some melted chocolate on top instead.

  8. Pop into the fridge to set.

  9. Once set, slice into squares and enjoy. I like to leave it out for 15 minutes before eating to get the perfect ‘cookie dough’ texture.

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