Cookie dough + chocolate, what’s not to love? This version is also allergy friendly and made with lovely natural ingredients. Better yet, you can make these delicious little bites and freeze them so you can have a snack on hand whenever you fancy. 

Ingredients

2 cups of oats 

1/2 cup peanut butter or nut free alternative 

2 tbsps coconut oil

2 tbsp of maple syrup or rice malt syrup 

1 tsp vanilla extract

Pinch of salt

Small handful of chocolate chips or cacao nibs (I use choc chick cacao nibbles )

Topping

1 1/2 cups chocolate or Dairy free chocolate chips)

optional: white chocolate, cacao nibs, chopped nuts, coconut, freeze dried berries.

Method

Pop all of the ingredients (except for the chocolate chips/ cacao nibs) into a food processor and mix well for a couple of minutes until everything is smooth and fully combined. Taste and adjust sweetness if required.

Stir through the chocolate chips or cacao nibs. Add the cookie dough to a dish/ brownie tin lined with greaseproof paper and press firmly so that it’s evenly distributed and about 2cm thick. Pop it into the freezer to firm up for 15-30 mins.

Remove from the freezer and slice into rectangular or square bites. 

Melt the chocolate and dip each bite in until they are fully coated then set back on some greaseproof paper. If you like, you can top with a drizzle of melted white chocolate, cacao nibs, chopped nuts, coconut, freeze dried berries or anything you fancy to add some decoration and drizzle any left over chocolate to create a pretty pattern.

Store in the fridge for up to a week or the freezer for up to 3 months.