Who doesn’t love cookie dough?! It’s common knowledge that most people only bake cookies at home just so that they can eat some of the dough. This is an easy, one-bowl recipe which you can jazz up however you like!

Ingredients

200g cashews
25g rolled oats
20 pitted medjool dates
1 tsp vanilla extract
1 tbsp milk (or nut milk)
25g chocolate chips

Optional extras: desiccated coconut, chopped nuts, melted chocolate

Method

• Start by putting the cashews and rolled oats into a food processor or blender and blitz until a fine meal forms.
• Add in the medjool dates and vanilla extract, and pulse again until you get a dough. If the mixture isn’t coming together, you can add in the milk, 1 tablespoon at a time, to help it along.
• Move the dough to a bowl and stir in the chocolate chips.
• Now start forming the dough into balls with your hands (it should make about 15, depending on size) and place on a plate lined with greaseproof paper.
• If you’re feeling fancy, you can also roll some of the balls in desiccated coconut or chopped nuts and then pop them into the fridge to firm up. You can then dip a couple in some melted chocolate to really go all out! Put them back in the fridge to set.

An old fave and one to try now that the weather is cooler, or if you need something to banish your late-night chocolate cravings. This little mug cake is like getting a big, warm hug!

Ingredients

1/4 cup flour
1/4 cup sugar
2 tbsp cocoa powder
1/8 tsp baking soda
Pinch of salt
3 tbsp milk
2 tbsp oil
1 tbsp water
1/4 tsp vanilla extract

Method

• Mix the flour, sugar, cocoa powder, baking soda and a pinch of salt in a microwave-safe mug.
• Stir in the milk, oil, water and vanilla extract.
• Pop in the microwave until the cake is done in the middle, which should take about 1 minute, 45 seconds.
• Top with a scoop of ice-cream for a real indulgent treat!

Read more: Quick And Easy Microwavable Mug Cake Recipes To Try

These make for a gorgeous gift or a delicious end to a dinner party. They look a lot more impressive than they actually are to make, and they taste amazing.

Ingredients

300g Oreo Cookies (1 small pack)
100g nuts (any kind will do)
250g cream cheese
1tsp vanilla extract
2tbsp cocoa powder

Method

• Place the Oreo Cookies in a food processor or blender and whizz until you have crumbs.
• Add the nuts and blitz again for about 10 seconds. Pour the mixture out into a bowl.
• Add the cream cheese, vanilla extract and cocoa powder into the empty food processor. Blend these up until everything comes together in a creamy mixture, then pour the mixture over your crumbs and combine everything.
• Form into balls (the mixture should make about 24) and then roll each in a little cocoa powder before placing on a plate lined with greaseproof paper.
• Chill in the fridge until you’re ready to serve!

These zingy little guys are the perfect bite-sized delight. The crispy crust works amazingly with the sharp, zesty filling for an easy dessert – ideal for any occasion! The filling is vegan-friendly, but switch out the cookie base for something that works for you (a mix of blended nuts, fresh ginger, coconut and dates works really well!).

Ingredients

150g ginger cookies
4tbsp melted butter
3 ripe avocados
3 limes
1/3 cup maple syrup
1/4 cup melted coconut oil

Method

• Start by crushing the ginger cookies and mixing together with melted butter.
• Divide the mixture evenly over a greased 12-hole muffin tin and press down so that it covers the base and the sides of each hole.
• Next, in a food processor or blender, mix together the flesh of the avocados, the zest and juice of all 3 limes, maple syrup and melted coconut oil.
• Spoon the mixture evenly onto the prepared bases, top each with a slice of lime and put into the fridge to set for a couple of hours.

The classic combo of chocolate and PB can never be beaten, and this recipe could not be simpler; meaning less time standing in between you and this iconic sweet treat!

Ingredients

200g dark or milk chocolate
200g peanut butter
Pinch of sea salt

Optional extras: chocolate chips, nuts, raisins

Method

• Start by lining a 24 hole mini-muffin tray with paper liners.
• Melt the chocolate and half fill each liner (you need to save half your chocolate to use later). Pop into the fridge until firm.
• Spoon a heaped teaspoon of peanut butter onto each set chocolate base.
• Cover with the remaining melted chocolate, sprinkle each with a little sea salt and put back into the fridge to chill.
• You can also add in extra chocolate chips, nuts, raisins or any other add-ins to really make these your own.