Roasted Carrot Hummus
Main dishes, Paleo, Salads, Vegan
My weekdays run on pre prepped veggie bowls. They’re the best for doing mass prep in one go and then getting to tuck into hearty nutritious food with minimal prep…
This dangerously addictive recipe is in The Whole Scoop ebook. It’s from one of my faves in the book: Paleo chocolate chip cookie dough ice cream. I can’t help but dig through the tub for the cookie dough bits, is that just me?!
But I’m gonna give it to you here just in case you don’t buy the book, cos you still need this. Just do me a favour and make yourself pint of the whole thing sometime, so you can get the full experience, k?! Cos I promise these bites are a thousand times better swirled into clean and guilt free creamy smooth, ice cream goodness.
To make 4 cookies (and trust me, if you make more you’ll eat more so I suggest 4!)
INGREDIENTS
3 tbsp blanched almond flour (not almond meal) or finely ground almonds
2 tbsp coconut flour
1 tbsp maple syrup
1 tbsp coconut oil
1 tbsp arrowroot starch
1/4 tsp vanilla
Pinch pink salt
2 tbsp mini chocolate chips (I like these and these)
DIRECTIONS
This is a really easy one! Mix the almond flour with the coconut and arrowroot flours, and salt. Next add in the maple syrup, coconut oil, vanilla, and chocolate chips, and stir until the mixture forms a rough ball. Now pull it together with your hands until all the little pieces are incorporated into a nice cookie dough. In the book I make tiny pieces with it to toss into the just churned ice cream, but you can also use a cookie scoop or your hands to flatten it into small cookies. Place them on parchment paper and set the in the fridge to harden to a perfect chewy cookie dough consistency and then indulge!
