✨COOKIE DOUGH BARS✨
📌 SAVE THIS! Have you experimented with monkfruit sweetener? If not, Clarissa (@NourisedChef) has a caramel packed recipe made with Lakanto Brown Sweetener to get you inspired using a few of her favourite ingredients from @lakantoaustralia
INGREDIENTS (SERVES 12)
- ½ Cup Vegan Butter (softened)
- ½ Cup Smooth Peanut Butter
- ½ Cup @lakantoaustralia Brown Monkfruit Sweetener
- ½ Cup @lakantoaustralia Classic Monkfruit Sweetener
- 1 Tbsp Vanilla Extract
- 1 Tbsp Ground Flaxseed
- 1 Tbsp Cornflour
- 4 Tbsp Warm Water
- 4 Tbsp Plant Milk (room temp)
- 2 ¼ Cups Plain Flour
- 1 tsp Baking Soda
- 1 ½ tsp Baking Powder
- ½ tsp Salt
- ½ Cup Vegan Friendly White Choc Chunks
- ½ Cup Vegan Friendly Choc Chunks
CARAMEL FILLING - ⅓ Cup Vegan Butter
- ½ Cup @lakantoaustralia Brown Monkfruit Sweetener
- 2 Tbsp @lakantoaustralia Bakers Classic Syrup
- 200g Vegan Friendly Condensed Milk
- ¼ tsp salt
METHOD
- Preheat oven to 190°C. Line a 21cm square slice tray with parchment paper.
- Caramel filling: Place all ingredients into a saucepan. Melt. Keep stirring. Bring to the boil, then simmer for 10 minutes. Set aside. Allow to cool + thicken.
- In a bowl, mix the vegan butter, peanut butter, + sweeteners using a handheld mixer until fluffy. Add vanilla, ground flax seeds, cornflour, water + plant milk. Stir to combine. Add the flour, baking soda, baking powder + salt. Mix. If the the batter is too dry, add more plant milk until you reach a cookie dough consistency. Stir in both chocolate chunks. Place HALF of the cookie dough into the prepared tin. Press firmly.
- Pour the cooled caramel evenly over the cookie dough base. Gently press the rest of the cookie dough on top of the caramel. Bake for 20-25 minutes, or until cooked through. Allow to cool before slicing. For an extra caramel hit, drizzle over @lakantoaustralia caramel topping. Enjoy!
Click the link below to see the video!! Amazing Clarissa in action... the nourished chef..
https://www.instagram.com/p/CgOw3A9JX8i/