By Guest Author Liv Kaplan
Liv is a Sydney nutritionist (BSc), foodie, presenter, and social media manager who is obsessed with waking up every day happy to be alive and excited for the day ahead. She creates the most incredible sugar-free and gut-friendly recipes, and we are proud to say that between us here at Halsa Health, we have most likely made them all!
If you’re not following Liv, you absolutely must. We are all big fans, and reached out to Liv to see if she’d share one of her amazing dessert creations with our readers.
Over to you, Liv!
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.
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.
Thank you for letting us share your creation Liv!
To learn more about other healthy recipes or for speaking enquires on this topic get in touch at email@example.com