12 Vegan Double Chocolate Cookie Dough Balls
A little flour, for rolling
For the filling:
375 ml Elmlea Plant Double Cream Alternative
300 g Dark chocolate, finely chopped
2 tsp Natural orange extract
60 g M&S Plant Kitchen Smooth Chocolate Hazelnut Spread
30 g Golden syrup
Freshly grated orange zest, optional
Freshly sliced orange, optional
Dark chocolate curls, optional
Cocoa powder, optional
Our vegan double chocolate cookie dough is the perfect fuss-free biscuit base for vegan desserts. We have put our own twist on the classic chocolate tart and created this rich and indulgent recipe with a zesty hint of orange. Plus it is gluten-free and vegan – ideal for entertaining a crowd!
Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8 in | 20 cm round tin with greaseproof paper.
Tip the Vegan Double Chocolate Cookie Dough Balls into a large bowl. Bring together, using your hands, to form one large ball.
Lightly dust a work surface and rolling pin with flour and roll out into a circle just larger than the tin. Trim to fit the tin.
Carefully transfer into the base of the prepared tin, using the trimmings to press into the circle to create a flat cookie dough base (with no gaps). Prick with a fork.
Bake in the preheated oven for 12-15 minutes until cooked (make sure it doesn’t burn). Remove from the oven and leave to cool.
Meanwhile, make the filling: pour the cream into a saucepan and slowly bring to a simmer. Remove from the heat and stir in the finely chopped chocolate until melted and smooth.
Add the orange extract, followed by the chocolate hazelnut spread and golden syrup and stir until you have a smooth and glossy melted chocolate mix.
Pour on top of the cooled biscuit base and smooth into an even layer. Leave to cool completely before chilling in the fridge for at least 4 hours – or until set.
Remove from the tin, peel off the greaseproof and set onto a flat plate. Just before serving, decorate with freshly grated orange zest, sliced orange, dark chocolate curls and/or cocoa powder, if wished.