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Cookies and Cream Squares
Posted by Georgie Young on 25th July 2018

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A deliciously smooth vanilla cream filling sandwiched between 2 raw chocolate cookie dough pieces. These Cookies and Cream Squares are sure to blow your mind!


Cookies and Cream Squares

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5 - 2 reviews

All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.

Additional equipment required: 1 x large 50mm Silicone Mould No.8 Cubes (holds roughly 125ml per indentation) or a brownie tin (20cm/8″x20cm/8″x6cm/1.5″).

Ingredients

  • For the Chocolate Cookie Dough
  • 2 cups cashews
  • 2 cups desiccated coconut
  • 2/3 cup maple syrup/agave/raw honey
  • 1/4 cup plus 2 tbsp cocoa powder or cacao powder
  • 2 tsp mesquite powder (optional)
  • 1/2 tsp vanilla powder or 2 tsp vanilla extract
  • For the Cream Filling
  • 1 cup cashews (soaked in water for 4 hours)
  • 2/3 cup coconut oil (melted)
  • 1/4 cup plus 1 tbsp maple syrup/agave nectar/raw honey
  • 1/4 cup cashew milk (or any other nut milk)
  • 1/2 tsp vanilla powder or 2 tsp vanilla extract
  • Pinch sea salt
Prep Time
Serves
8

Instructions

  1. To make your base, simply combine all of the ingredients into your 2.1L pitcher and process until it just forms a smooth dough. Be careful not to over process as the oils will separate from the dough. Divide your mixture into 2 equal halves then wrap 1 half with clingfilm and set to one side. Divide the remaining half between your 8 indentations if using a silicone mould – I used roughly 1.5 tbsp per indentation. Alternatively, pour the base mixture into a greased and lined brownie tin. ‘Knuckle’ in the mixture until evenly distributed and place into the fridge or freezer until needed later.

  2. Divide your mixture into 2 equal halves then wrap 1 half with clingfilm and set to one side. Divide the remaining half between your 8 indentations if using a silicone mould – I used roughly 1.5 tbsp per indentation. Alternatively, pour the base mixture into a greased and lined brownie tin. ‘Knuckle’ in the mixture until evenly distributed and place into the fridge or freezer until needed later.

  3. Place all of the ingredients for your filling into your pitcher and pulse a few times before scraping down the side. Blend until smooth. Repeat the process of scraping down the sides and blending until you reach a super smooth consistency.

  4. Remove your silicone mould (or brownie tin) from the freezer and place onto a baking tray – this will make it easier to transport to your fridge or freezer and to keep your layers level. Pour the filling into the indentations. Place in the refrigerator for up to 6 hours, or the freezer for 1 hour, until set.

  5. Once set remove and repeat the process with the cookie dough to create the lids. Freeze for 15 minutes then remove and demould. If using a brownie tin remove and slice with a hot, damp knife making sure to wipe between each cut

 

Georgie Young

Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder of the blog Greens of the Stone Age. I encourage modern day men and women to take a more holistic approach to their lifestyles, ditching their old toxic eating habits for colourful, fun, and healthy treats.
Read more posts by Georgie Young