I remember when my mother used to bake cakes. One cake in particular called crostata was our favourite.
I felt happy sitting at the dining table, on the edge of the chair looking at my mother mixing this buttery dough.
The scent of vanilla would quickly spread around the kitchen.
Before baking the cake, she would pass a small piece to me to play with and to try it (yes raw eggs and all that, in the 80s, not so much of a problem).
I don’t know why, but the cake dough always tasted better than the cooked version!
Maybe it was the gooey consistency?
I only recently found out that in other countries, like here in the UK, they used to sell cookie dough ready to eat in the shops! I guess I wasn’t the only fan.
So I looked for many recipes online, I finally adapted it to my taste and diet et voilà a naturally gluten free, dairy free version.
You know I couldn’t omit coconut..;)
Always coconut ♥
Hope you all enjoy x
1/2 cup coconut flour
3/4 cup cashew butter
1 tbsp maple syrup
a pinch of Himalayan salt
a handful of dark chocolate chips
Blend the coconut flour, the cashew butter, the maple syrup and the salt for a few seconds
Remove the ingredients from the blender and place them onto a plate
Add the chocolate chips and roll the dough into little balls, let them set in the fridge for a couple of hours and enjoy these small happy bites x