Serves 4
For the raw cookie dough:
3 tbsp melted coconut oil • 100 g (3½ oz/½ cup) coconut sugar
140 g (5 oz/½ cup) crunchy peanut butter
1 tsp vanilla extract • 100 g (3½ oz/¾ cup) buckwheat flour
¼ tsp bicarbonate of soda (baking soda) • a pinch of salt
1–2 tbsp almond milk
30 g (1 oz/¼ cups) dark chocolate chips
For the peanut butter nice cream:
4 bananas, peeled and frozen
400 ml (14 fl oz) tinned coconut milk, chilled (thick part only)
2 tbsp peanut butter • 2 tbsp maple syrup
Cookie dough has to be one of the best things ever, and this version is no exception. No refined sugar and dairy-free, yet you’d never know it from how good it tastes. You can opt to eat it on its own as a lovely little snack, but swirled through peanut butter nice cream takes it to the next level. For ultimate indulgence, I love to serve this in my Edible Chocolate Bowls.
For the cookie dough, combine the coconut oil, coconut sugar, peanut butter and vanilla extract in a bowl. Add the flour, bicarbonate of soda and salt and stir to form a soft dough that is ever so slightly crumbly. Add the almond milk for a bit of moisture, and stir in the chocolate chips.
To make the nice cream, put the bananas, coconut milk, peanut butter and maple syrup in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and the consistency of soft-serve ice cream.
Next, crumble three-quarters of the cookie dough into the nice cream and pour into a freezer-proof container. Scatter the rest of the dough over the top and pop back into the freezer for a couple of hours to firm up, then serve.