Molten Rolo Cookie

Serves: 1-2


Rolo Cookie
2 tbsp smooth almond butter

1 tbsp cocoa powder

1 scoop vegan chocolate protein powder

1 tbsp maple syrup

A pinch of salt

A drop plant milk

The Caramel
3 tbsp coconut sugar

1 tbsp olive oil

4 tbsp natural Nush yog

Big pinch sea salt


Make your caramel – Heat the coconut sugar in a small frying pan on medium – low heat.

Add 1 tbsp olive oil and stir through well

Add the yog when the coconut sugar starts to melt.

Mix well until the sugar is dissolved into the yogurt, then transfer into a bowl or jar and set aside.
Preheat the oven to 170°C

Mix the almond butter, chocolate powder, protein powder, syrup, and a splash of plant milk in a bowl until you get a cookie dough

Add a sprinkle of salt, then press 3/4 the dough into the bottom of a bowl, so it lines the bowl with about 1cm thickness

Add the caramel to the centre of the cookie – you may need to loosen it with a splash of milk first – this will ensure it is molten.

Roll the rest of the dough out into a circle that will cover the top

Place the circle of dough on top of the caramel, pressing it down onto the edges of the cookie dough that is pressed into the bowl

Bake for 15-20 minutes, or until the top is clearly browned, and firm to the touch

Top with a sprinkle of salt and serve.