Many a year ago, I once had this dessert which was effectively a big slab of cookie filled with melted chocolate, topped with a blob of ice-cream. It was pretty great, I ain’t gonna lie. Visiting home this weekend I was delighted to find that my mum had purchased vegan vanilla frozen co-yo, and boy oh boy I was excited to use it. You see, in light of recent political events in the UK (having a lying and maleficent PM somehow predicted to beat a pure-of-heart social justice warrior by a landslide), I have been taking to the streets, campaigning really hard, and coming up against a fair few meanies. As a socially anxious and non-confrontational weakling, this has been trying, and by Sunday evening I was in need of some unadulterated comfort food: gluten, refined sugar, come at me bro! And so I made these beautiful, restorative, discs of divinity, (a bit healthier than the originals) to transport me back to a simpler and happier time. A treat once in a while never hurt anyone, and if it’s vegan and in the name of a more equal society, I’m pretty sure the calories don’t count anyway.
What I’m trying to say is that if you have vanilla ice cream to use up and have had a tough time, these will make everything better.
Ready in 30 minutes
WHAT YOU NEED
- 60g oats
- 75g self-raising flour
- 75g coconut oil or sunflower oil (or half and half)
- 75g soft dark brown sugar
- 1/2 tsp vanilla extract
- 60ml water
- Pinch of salt
- 150g vegan dark chocolate
- Ice-cream, to serve
- Maybe even some nuts to sprinkle on top
WHAT YOU GOTTA DO
- Start off by putting ~12 squares of chocolate aside. These will become your melted middles, so if your squares are small you may need 2 per cookie. Use your judgement, but you basically want two thirds of your chocolate to use as filling, and to chop the rest into chunks for the dough.
- Place the oats, flour, sugar, oil, salt and vanilla in a food processor and pulse until well mixed. You could mix really well by hand if you prefer.
- Add the water slowly, until everything comes together in a brilliant ball of cookie dough. Stir in your chopped choc chips.
- Split the dough in half, and divide that half into six pieces. Press each piece into the bottom of a muffin tin hole. It should be at least 1cm thick, and come up around the sides a little.
- Distribute your reserved chocolate between each hole, placing the chocolate in a little slab or pile in the middle.
- Cover each with the remaning cookie dough, and place in the oven for 20-25 minutes until golden and firm.
- Remove from the overn and leaveto cool for a couple of minutes, before turning out, topping with icecream, and tucking in.