Cookie Dough Brownie Cake

Cookie Dough Brownie Cake | VG | GF | RSF |

Ingredients

Frosting ~

• 1 1/4 cup coconut cream

• 1 cup raw cashews (soaked overnight)

• 1/4 cup pure maple syrup

• 1 1/2 tsp vanilla extract

• pinch of salt

Cookie dough ~

• 2 cups rolled oats (to make into oat flour)

• 1/2 cup raw cashew butter

• 1/4 cup pure maple syrup

• 1 tsp vanilla extract

• pinch of salt

• 1/2 cup dark chocolate chips

Cake ~

• 2 flax eggs (2 tbsp ground flax seed + 6 tbsp water)

• 2 cups unsweetened cashew milk (2 tbsp cashew butter + 2 cups water blended)

• 1/2 cup coconut sugar

• 1/2 cup pure maple syrup

• 3 cups organic spelt flour

• 1/2 cup cacao powder

• 1 1/2 tsp baking powder

• pinch of salt

Instructions

1. Start by making the frosting ~ in a high speed blender add in the coconut cream, soaked cashews, maple syrup, vanilla, and pinch of salt. Blend on high until smooth. Transfer to a large bowl and place in the freezer until thick, about 4-5 hours.

2. While the frosting is in the freezer, make the cookie dough. If you are making your own oat flour, add the rolled oats into a high speed blender and blend on high into a flour.

3. In a bowl, add in the oat flour, raw cashew butter, maple syrup, vanilla extract, and pinch of salt. Combine well until the cookie dough forms and then fold in the chocolate chips. Set aside while you bake the cake.

4. Pre heat the oven to 350 and grease two 9 inch cake pans with a little avocado oil. Prepare the flax eggs by mixing 2 tbsp of ground flax seed with 6 tbsp of water in a small bowl. Let that sit for 5 minutes.

5. If you are making your own non dairy milk, add 2 tbsp of raw cashew butter into a high speed blender with two cups of water. In a large bowl, add in the cashew milk, coconut sugar, maple syrup, and flax eggs. Mix well.

6. In a separate bowl, add in the spelt flour, cacao powder, baking powder, and pinch of salt. Mix the wet and dry ingredients together and combine into a smooth batter.

7. Evenly distribute the batter between the two cake tins. Bake at 350 for around 22 minutes and then let cool completely.

8. Once cooled, frost and decorate the cake as desired! I spread some frosting on the first cake and then added cookie dough on top, then placed the other cake on top and frosted the entire thing. Then I used some raw cacao cashew butter and drizzled that on top around the edges but you can also use melted dark chocolate. Lastly I crumbled cookie dough on the top and around the bottom of the cake along with some cookie dough balls on top.

9. Slice and enjoy! Keep stored in the fridge for up to a week.