Totally Doughlicious Treats

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)

Ingredients:

• 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

To Decorate:

• 100 g  Lindt Excellence 70% Cocoa Dark Chocolate, chopped
• Crushed nuts (peanuts and pecans work well)
• Dark chocolate curls
• Cocoa powder

Method:

1. 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).
2. Melt the chocolate mix, stirring often. Remove the bowl from the heat and stir in the peanut butter, followed by the peanut flour.
3. In a processor blend the Organic Peanut Butter Cookies to make fine crumbs.
4. Add to the melted chocolate mix and mix well to combine.
5. Cover with cling film and chill for 2 hours or until firm enough to shape.
6. 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.
7. 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).
8. Melt the chocolate, stirring often. Remove the bowl from the heat.
9. 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

Ingredients:

• 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

Method:

1. Preheat the oven to 180ºC (160ºC fan) Gas 4.
2. 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.
3. 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.
4. 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.
5. 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.
6. Scatter the cookie crumble over the fruit base and sprinkle with a little extra brown sugar, if wished (this will make an extra crunch).
7. 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

Ingredients:

• 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

Method:

1. 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.
2. Mix together 50 ml coconut milk and the cornflour in a small bowl to form a smooth paste. Set aside.
3. 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.
4. 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.
5. Pour into a bowl and leave to cool completely. 
6. Stir through the Organic Peanut Butter Cookie chunks until evenly distributed throughout the mix. 
7. 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).
8. 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.