Peanut Butter Cookie Dough Slice... Vegan, Keto, No-Bake, No-Blender

Peanut butter. Cookie dough. I'm all about it, you're all about it, who wouldn't be all about it.

"Oh god that's good" is what my friend said last night when I gave him some to try.

I love this recipe because it doesn't require a blender or anything annoying that stands between you and this peanut butter cookie dough magic.

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Serves: 20... ish

INGREDIENTS


COOKIE DOUGH LAYER
1 cup peanut butter
4 tbsp coconut flour
4 tbsp mesquite powder
1/4 cup coconut oil, melted
20 drops liquid stevia
1/2 tsp vanilla extract
1/4 cup cacao nibs
50g dark chocolate, chopped (optional)


TOPPING
1/2 cup peanut butter
1/4 cup coconut oil, melted
20 drops liquid stevia


METHOD

1. To make the cookie dough layer, combine all ingredients excluding the cacao nibs and chocolate in a bowl and stir until combined. You may need to sift the mesquite powder if it's clumpy.

2. Fold in the cacao nibs and chocolate if using. Pour into a lined loaf tin and place in the freezer for 20–30 minutes while you prepare the next layer.

3. Prepare the topping by combining ingredients in a bowl and when the first layer is set, pour it on top and spread. Place in the fridge to set. Slice and enjoy!

Store in the fridge.

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Love this? You'll love my recipes in my ebook Create.

No gluten or sugar in sight! And more importantly, shit tonnes of peanut butter!

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RecipesOlivia Kaplan