Sometimes you just want some cookie dough, but being gluten, dairy, (mostly) refined sugar and added fats free right now, I had to get a bit creative.

This recipe takes about 10 minutes to make with an added 15 min for soaking of the nuts.

Equipment I used:

- Vitamix - wet and dry containers (can use a high powered blender and buy flour instead)
- Food processor
- Spatula and measuring cups/spoons

Ingredients

3/4 Cup raw cashews

1/2 Cup filtered water

3 Tbsp real maple syrup

1 Tbsp real vanilla extract

1/4 tsp Redmond Real Salt

1 Cup gluten-free oat flour.

1/4 Cup dark chocolate chips, or grated 80%+ dark chocolate.

Directions

1. Combine cashews, water, maple syrup and vanilla in Vitamix or other high powered blender and set aside to soak cashews for 15 minutes.

2. Blend oats into flour in separate dry Vitamix container or measure out 3/4 Cup oat flour from Bob’s Redmill or other brand.

3. Combine oats + salt.

4. Blend cashew + other ingredients until smooth in Vitamix and transfer to food processor. (*note - if this is not really smooth the final texture will be chunky.)

5. Blend in oat flour and salt mixture until smooth in food processor with cashew mixture. Add additional water as needed 1 tsp. at a time until desired consistency.

6. Transfer to another bowl or storage container and hand mix in the chocolate chips.

7. Refrigerate for 2 hours.

8. May be kept for several days in refrigerator. Beyond that I wouldn’t know how long it lasts, as it was gone by then. :)