Cookie Dough Tart

by Eve Horbol

Cookie Dough anything and everything is always a good idea. 🍪

Ingredients

Crust:

  • 1 ½ cup crushed graham crackers
  • 2 tbsp maple syrup or honey
  • 2 tbsp coconut oil (add more if needed)

Filling:

  • 1 cup Cookie Dough Granola Butter
  • 1 can coconut cream (refrigerate for 30 minutes prior to using)
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ⅓ cup chopped chocolate

Top:

  • Cocowhip or regular whip
  • Shaved chocolate pieces 

 

Instructions

  1. In a medium bowl, mix the crushed graham crackers, maple syrup or honey, and melted coconut oil until well combined. Press the mixture evenly into the bottom of a tart pan, ensuring it’s firmly packed. Place in the fridge to set for 20 minutes.

  2. In a mixing bowl, combine the Granola Butter, solid part of the coconut cream, vanilla extract, and salt. Mix until smooth and creamy. Gently fold in the chopped chocolate.

  3. Pour the filling over the chilled crust, spreading it out evenly. Refrigerate for at least 2 hours to set.

  4. Before serving, add a generous layer of Cocowhip or regular whipped cream on top. Sprinkle shaved chocolate pieces over the whipped topping.

  5. Slice and enjoy this indulgent, cookie dough-inspired tart! Keep leftovers stored in the fridge.

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