This vegan incantation of my mom's sensational brandy cream recipe can be made in five minutes and is utterly divine. This cream is delicious poured over Christmas pudding, fruit cake or berries. Or, try the "scoff-straight-out-of-the-blender" approach that I have been sprung indulging in this week! I deliberately kept this blend mild to accommodate children, and those people not fond of a really strong brandy flavor. But if you are like my family and can't get enough brandy - feel free to adopt my mother's approach, and free-pour like an alcoholic bartender and enjoy the ride.
One day just mixing up some ingredients and tataaa, perfect cookie dough! Not only does it look like cookies but it has the same consistency and flavor, too!! Try it out, it's so lovely! You can mix whatever ingredients you like in it to make it your favorite cookie! :-)
I thought the flavor was pretty authentic. It's a bit like cookie dough made with whole wheat flour.
This is a high-fat recipe, and I don't know if there are acceptable substitutes for some of these ingredients. You need not add as much agave, though. If you cut down on it, you may need to add a few teaspoons of water to form the balls.
Nuts are completely optional, but the walnuts do add to the authenticity. Macadamias would probably be delicious too.
This recipe is quick to mix up, but needs to set in the refrigerator for at least two hours. Honestly the most time-consuming step is grating the cacao butter and melting it. Note that ingredients like cacao butter and coconut oil will go soft and liquid in warm weather, so keep these in the refrigerator and don't let them sit outside for too long.
Although I selected "none" for equipment needed, it's true that a dehydrator is helpful for making almond flour and melting the cacao butter. However, I think almond meal would eventually dry out on its own or in an oven on a low setting.