A slice of cookie dough heaven…


Cookie Dough

  • 2 ½ cups almond meal
  • 1 tsp vanilla bean extract
  • ½ cup cacao nibs
  • 2 tbsp syrup (rice malt, maple, fibre, etc)
  • ¼ cup almond butter
  • Pinch of salt


  • 2 cups cashews (soaked 2-3hrs/overnight)
  • ¾ cup Raglan Food Co coconut yoghurt – Vanilla Bean
  • 1 tbsp syrup (rice malt, maple, fibre, etc)
  • ¼ tsp salt


  • 2 tbsp roasted almonds (finely chopped)
  • 2 tbsp buckwheat
  • 2 tbsp cacao nibs
  • ½ tbsp syrup (rice malt, maple, fibre, etc) 


  1. In a medium bowl mix together all cookie dough ingredients.
  2. Once a dough is formed press out ½ the mixture in a slice tray, set aside the other ½ of the mixture.
  3. Place all the cream ingredients in a food processor or high speed blender. Blend until smooth and creamy.
  4. Pour the creamy mixture over the cookie dough base in the tray.
  5. Add small chunks of the extra cookie dough, pressing them into the cream layer. And crumble a few across the top.
  6.  Sprinkle chopped almonds, buckwheat, cacao nibs and a drizzle of syrup over the slice.
  7. Place in the freezer and allow a few hours for the slice to set, before cutting up and enjoying.
  8. Store in an airtight container in the freezer.

Thanks to @littlegreeng for creating this cookie dough dream!

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