Totally Doughlicious Treats
Check out these dessert recipes that you simply have to try. Here are a few of our favourites: gluten, dairy and refined sugar free but NOT fun free! They really are totally DOUGHHHHHHLICIOUS!
If you love cookies but hate dry, tasteless supermarket brands and crave a delicious, warm American-style cookie fresh from the oven without ruining your diet, Doughlicious is for you.
Here are 3 absolutely doughlicious recipes for you including the highest quality, natural, gluten-free, dairy-free ingredients for you to try at home guilt-free.
Peanut Butter & Chocolate Truffles (Makes around 18)
- 50 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- 25 g plant-based butter (we used Naturli)
- 4 tbsp plant-based double cream alternative (we used Elmlea)
- 2 tbsp good quality peanut butter (see Cook’s Tip)
- 1 tbsp peanut flour
- 5 Organic Peanut Butter Cookies, cooked according to packet instructions
- 100 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- Crushed nuts (peanuts and pecans work well)
- Dark chocolate curls
- Cocoa powder
- Bring a pan of water to barely a simmer. Put the chopped chocolate, plant-based butter and plant-based double cream alternative into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).
- Melt the chocolate mix, stirring often. Remove the bowl from the heat and stir in the peanut butter, followed by the peanut flour.
- In a processor blend the Organic Peanut Butter Cookies to make fine crumbs.
- Add to the melted chocolate mix and mix well to combine.
- Cover with cling film and chill for 2 hours or until firm enough to shape.
- Using a teaspoon, scoop out balls of the chocolate mix. Working quickly, shape into 16-18 medium-sized balls – try not to handle too much as the heat will melt the chocolate. Transfer onto a baking sheet lined with greaseproof paper and chill for 30 minutes.
- Meanwhile, bring a pan of water to barely a simmer. Put the chopped chocolate – for the coating – into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).
- Melt the chocolate, stirring often. Remove the bowl from the heat.
- Remove the truffles from the fridge and coat with the melted chocolate. Sprinkle with crushed nuts, cocoa powder or dark chocolate curls and leave to set.
Rhubarb and Strawberry Crumble
- 100 g rhubarb
- 100 g strawberries
- 1 tbsp golden caster sugar
- 1 tbsp lemon juice
- a couple of drops of vanilla extract
- 4-5 Doughlicious Carrot Cake cookie doughballs
- 1 tbsp coconut flakes
- 1 tbsp brown sugar, plus extra to sprinkle on top
- Preheat the oven to 180ºC (160ºC fan) Gas 4.
- Slice the rhubarb into 2 cm chunks and pop into a medium sized bowl. Hull the strawberries and cut into halves or quarters depending on their size. Tip into the bowl.
- Sprinkle with the golden caster sugar and drizzle over the lemon juice. Gently stir together with a couple of drops of vanilla extract – this will enhance the sweetness. Set aside whilst you prepare the topping.
- Crumble the carrot cake cookie dough balls into a medium sized mixing bowl (adding the fifth dough ball if you want to have a little more crumble). Sprinkle over the coconut flakes and brown sugar and rub together with your hands until you have a chunky crumble consistency.
- Spoon the vanilla infused fruit into an oven-proof dish – you can make individual portions in smaller dishes but will need to adjust the cooking time accordingly. You should have about 1 tablespoon of vanilla infused fruit juice remaining in the bowl – this is delicious served alongside the crumble.
- Scatter the cookie crumble over the fruit base and sprinkle with a little extra brown sugar, if wished (this will make an extra crunch).
- Bake for 20-25 minutes until golden brown. Serve straight away with dairy or plant-based ice cream, custard or cream.
Vegan Chocolate and Peanut Butter Cookie Ice Cream
- 12 Organic Peanut Butter Cookies (cooked according to pkt instructions)
- 2 x 400 ml can full-fat coconut milk
- 150g golden caster sugar
- 50g cocoa powder
- 125g vegan dark chocolate, chopped
- A couple of drops of vanilla extract
- 2 tbsp cornflour
- Lightly pulse the cooked Organic Peanut Butter Cookies in a food processor (or bash with a rolling pin) – you still want to have small chunks.
- Mix together 50 ml coconut milk and the cornflour in a small bowl to form a smooth paste. Set aside.
- Pour the remaining 750ml coconut milk into a saucepan. Add the golden caster sugar, cocoa powder, chopped chocolate and a couple of drops of vanilla extract. Slowly bring to a simmer, stirring to dissolve the sugar and melt the chocolate. Cook for 10 to 12 minutes, stirring often.
- Add the cornflour paste and cook for further 5 to 10 minutes over a medium heat, whisking all the time, until you have a thickened custard.
- Pour into a bowl and leave to cool completely.
- Stir through the Organic Peanut Butter Cookie chunks until evenly distributed throughout the mix.
- Pour into a freezer-proof container, cover and freeze for 3 to 4 hours, stirring every 30 minutes to break any ice crystals (after 4 hours you should have a soft-set ice cream and can stop stirring at intervals).
- Remove from the freezer 10 minutes before serving.
They have now launched their Lite Bites, a healthier, guilt-free treat that tastes equally as indulgent. Perfect as an afternoon pick me up.