Molten Pb + J 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
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