Monday, 6 April 2015

Chocolate Chip Cookie Dough Lollies

Being able to eat raw cookie dough without the risk of salmonella is a real perk of vegan baking - however sometimes you have that cookie dough craving and you don't have the time or the patience to get in the kitchen and throw together some cookie dough. These Chocolate Chip Cookie Dough Lollies are for times like those. 

You can keep a batch of these lollies in the freezer at all times, ready to satisfy your cookie dough desires whenever they may strike!

Chocolate Chip Cookie Dough Lollies
Makes 4 large lollies

1C soy or coconut cream
3 heaped tablespoons light brown sugar
1Tbsp vanilla extract
1/3tsp salt
6tsp dark chocolate chips

In a medium sized jug whisk together the cream, brown sugar, vanilla and salt until the mixture is smooth and the sugar has dissolved. Put one teaspoon of chocolate chips into the bottom of each lolly mould and then fill the moulds with the mixture. Sprinkle the remaining 2tsp chocolate chips on top of each lolly and pop the lids/sticks on the top. Freeze for 4 hours or preferably overnight.

To remove the lollies from the moulds run them under hot water and gently slip them out.

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