Ingredients
- 200 g tofu
- 14 cup oats
- 18 cup oats (yes
- again)
- 3 tablespoons nut butter (of choice)
- 12 tablespoon Splenda sugar substitute
- 12 teaspoon vanilla extract
- 6 tablespoons black tea or 6 tablespoons non-dairy milk
- 1 pinch salt
- 1 12 tablespoons dark chocolate chips (I used 80 %)
Instructions
- Combine everything except for the chocolate chips in a food processor or blender and blend until it resembles a firm mousse.
- You might need to add more liquid to reach the desired cookie dough consistency.
- Transfer to a bowl and stir in chocolate chips.
- Refrigerate overnight and then dig in :).
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