Molten Pb + J Cookie

Serves: 1


The Cookie
2 big tbsp smooth peanut butter (or any nut butter)

2 tbsp sugar

1 tbsp plant drink

1 tsp vanilla essence

1 tbsp buckwheat flour

1 tbsp vanilla syrup or maple syrup

Pinch of salt

1/6th tsp bicarbonate of soda

1 tbsp chocolate chips

To Fill
2 tbsp raspberry or strawberry yog

1 tbsp crushed raspberries


Preheat your oven to 160°C

Mix your almond butter and sugar until you have a paste

Add 1 tbsp milk and the vanilla and mix well

Add the flour, bicarb and salt and mix well until you get a dough

Add the syrup and stir through well, press into a ball, then freeze for 5-10 minutes.

Press 3/4 the dough into a small bowl, so it lines the edge of the bowl, with thickness of about 1cm, leaving a well in the centre.

Crush 1 tbsp raspberries and add to 2 tbsp raspberry yog, mixing through. Add the mix to the centre of the well.

Flatten the remaining 1/4 of the cookie dough and shape into a circle the size of the bowl, place as a lid over the raspberry yogurt and press into the dough that is against the sides

Bake for 15-20 minutes, let rest for 2-3 minutes, and top with salt and fresh or freeze-dried raspberries