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  • November 27, 2018 3 min read


    Since there has been quite a few holidays in the past few months we have been coming up with creative gifts for family and her teachers. The following recipe is one of them.  Since the treats would be going into a nut free school I made it dairy free, nut free, and gluten free!!! They turned out amazing. All of my favorite baked goods crammed into one enormous bite! Enjoy and remember to do good and smile along the way :)


    For the Cookie Dough:

    For the Brownie Layer:

    • 1/2 Cup Earths Balance Room Temperature
    • 2 Flax Eggs
    • 1/2 Cup Raw Sugar
    • 1 Cup Raw Cacao
    • 1/2 t. Salt
    • 1 t. Vanilla
    • 1/2 Cup Oat Flour {Or any other GF Flour of your liking}

    For the Candy Shell Coating:


    First you need to prep the cookie dough. Combine all of the ingredients for the cookie dough into a food processor {omitting the chocolate chips}. Pulse until well combined. Gently stir in Chocolate Chips. Roll into small balls {I used the small side of a melon ball scooper} and place onto a cookie sheet. Chill in freezer while you make the brownies.

    *Note Cookie Dough is not cooked… there is no eggs so no need to worry when snacking on it!!! Also… so good mixed into ice cream!

    Now for the Brownie Layer:

    Preheat oven to 350. Combine all ingredients in food processor or blender. I use my Vitamix for everything… {yes I am lazy I do not like to stir}. Pulse until combined. Spread into an 8×8 baking dish. It will be a very thin layer. Bake for 10-12 min. There will be a slight gloss to the brownies, you do not want them crumbly, if the brownies start to show cracks they were cooked too long. Remove from oven and let cool until you can handle them comfortably.

    Now to piece these babies together.

    Remove a few cookie dough balls at a time from the freezer. Cut away a small piece of brownie, flatten into a square in the palms of your hands. Place the cookie dough ball on top of the flattened brownie square. Begin to wrap the edges of the brownie around the cookie dough. If you need more brownie to cover the ball, grab a tiny piece and patch it onto the ball until no cookie dough shows through. The brownie layer is fairly thin. Place each ball back into freezer as you prep the others. Once you have covered all of the cookie dough balls in brownie prep the Candy Shell Coating.

    Break up the chocolate bar into pieces and place in a microwave safe bowl {or double boiler if you no longer use a microwave} add the coconut oil. Microwave for one minute stirring occasionally. Continue in small increments until Chocolate is melted and oil is combined.

    Remove a few of the balls out of the freezer at a time. Take a spoon and drop one ball at a time into the chocolate. Gently roll it around until it is covered completely in chocolate. Place back on cookie sheet. Repeat with all of the Cookie Dough Balls. Let set  in Refrigerator for about thirty minutes. Then Package up to your liking or save them all for yourself!

     Meet Christina Murray:

    Culinary coach, activist, and of course chef, Christina Murray is a woman of many roles. Currently she is the executive chef developing a sustainable curriculum utilizing produce from an urban garden in Boise, Idaho. She is a recipe developer utilizing ingredients that go directly from seed to plate (or from garden to the home kitchen). Christina received her classical training from top ranked International Culinary Center (formerly the French Culinary Institute) graduating with honors. She also attended the New School in Manhattan earning a Bachelor of Science in food politics and graduating with honors. More recently she earned a Culinary Health Education Certificate from Harvard Medical School. Utilizing her education, she will reconnect people to their local food systems in hope of fostering a healthier relationship with food.

    Find her at www.chefchristinamurray.com



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