Oh. My. Gawwwwwddddddd. Can we please get all of the chocolate out of my house. Puh-leez? I’m going to Cancun in a week. And have to wear a swimsuit. In front of other people. This relationship just…isn’t working.
And I never understood the weird obsession with raw cookie dough. I mean…just bake some effing cookies already. But yes, I will grant you that it is delicious and that I, too, will consume massive quantities if left alone with a fresh batch. Or even if I’m not alone. Let’s be honest.
Then again, I’m trying to bulk over the holidays, so this is GOOD for me, right? RIGHT?! And I mean, come on…if I wasn’t stuffing my face through the whole month of December (and let’s be honest…Channukahwanzahh Season starts right after Halloween these days) then I’m just not doing my civic duty. So in the interest of patriotism and World Peace, I give you the chocolaty-est, cookie dough-est holiday recipe I’ve ever made. Everrrrrrrrr!! Oh…and if you haven’t entered my GIVEAWAY…do it. Do it now!
1 c Almond Meal Flour
3 T Honey
1/4 t Sea Salt
1/2 t Vanilla
1 1/2 T Coconut Butter
1 1/2 T Coconut Oil
1/2 c Raw Almond or Cashew Butter
1/2 c Raw Coconut Butter (Not coconut oil!!)
1/4 c Dark Cocoa Powder
1 t Vanilla
1/2 t Salt
2 T Raw Honey
Beat the ingredients for the cookie dough together, then set aside.
Do the same for the fudge.
In an 8×8 dish lined with parchment paper, press half of the fudge mixture into the bottom. Press all of the cookie dough on top (it doesn’t have to be pretty, don’t worry). Then press on the last half of the fudge.
Refrigerate for 2-3 hours, or until firm. Or you can just start spooning it out right then, I won’t judge.
*Note: You can sub out maple syrup for honey if you’d like a Vegan option