A SWEET DEAL
CHOCOLATE AND
DATE SKILLET
COOKIE WITH
NAARTJIE
ICE-CREAM
ice-cream (use nondairy or frozen yoghurt
if you like), slightly
defrosted/softened
A giant gluten-free,
dairy-free and sugar-free
chewy cookie! Dates
give this treat the yum
factor it deserves.
Skillet cookie:
1½ cups (200g)
gluten-free flour mix
(or regular flour if you’re
not gluten intolerant)
¾ cup (150g) xylitol or
Sweetly sugar substitute
½ cup (125ml) bottled
apple sauce
Juice (60ml) and grated
peel of 2 naartjies
1 tub (2L) vanilla
2 Tbsp (30ml) coconut
oil, melted + extra
for greasing
1 tsp (5ml) vanilla
essence
1½ slabs (150g) dark
chocolate, broken
into chunks
¼ punnet (100g)
medjool dates, stoned
and chopped
MAKES 1 LARGE
26CM COOKIE
Add naartjie juice and
peel to ice cream. Mix in
well and freeze.
Preheat oven to 180°C
and grease a 26cm
cast-iron pan with
coconut oil.
Combine flour and
sugar substitute.
Combine apple sauce,
coconut oil and vanilla
in a separate bowl.
Fold wet mixture into
dry ingredients and mix
well to create a smooth,
dough-like batter.
Fold in chocolate chunks
and chopped dates.
Spread batter evenly
into prepared pan,
making sure the base
is totally covered.
Bake for 15-20 minutes
or until a toothpick
inserted comes out clean.
Cool for 5 minutes, then
serve in the pan with the
ice cream on the side.
PAIR WITH
ANNABELLE
CUVÉE ROSÉ
NON-ALC SPARKLING
WINE, R90
WINE PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
NEW
GOOD IDEA
Add ½ cup (125ml) peanut butter to
the batter for a nuttier taste!
pnpfreshliving.com
89-Desserts COR 2.indd 93
Fresh Living – Spring 2021 | 93
2021/08/20 14:20