With Halloween right around the corner, sugar has been majorly on our minds and we’ve been searching for a way to satisfy our sweet tooth. Since most candy is not #HBFIT approved, we asked Sprouted Routes founder Liz Moody to create something yummy and sweet. Liz delivered a delicious and super-easy cookie dough recipe. It’s a must- try. Check it out:
Ingredients:
1 cup cashews, soaked for 1 – 2 hours then drained
2 tsp vanilla extract
1/4 cup almond meal or flour
1 tbsp unsalted almond butter
1/4 tsp sea salt
3 tbsp + 1 tsp honey (can sub rice malt syrup or maple syrup for vegan version)
1/4 cup raw cacao nibs
Directions:
- In a food processor, process all ingredients except cacao nibs until very, very smooth, about 3 minutes (you want to give the cashews a chance to release their oils).
- Add cacao nibs and pulse 4 – 5 times to distribute well.
- Store in the fridge for 4 – 5 days, or in the freezer for 6 months, taking out a spoonful at a time when you get a sweet craving!
