Guilt-less Desserts & Treats for your Family
I was having a conversation with a friend the other day about her ongoing injuries, her love of running and dead lifts and I came to a simple conclusion; Just because you can, doesn’t mean you should. For my friend it was a battle between what she wanted to do and what her body was capable of doing but it got me thinking about can’s and should’s.
Just because you can eat 10 hamburgers in a single sitting doesn’t mean you should.
Just because you own a pair of blue striped shorts and a blue tropical print shirt doesn’t mean you should wear them together. I mean you could, but the fashion police would be there before you had a chance to lace up your second boat shoe.
Just because you can stick a crayon up your nose doesn’t mean that you should.
Just because you used to be able to do cartwheels and you think that maybe you still can, doesn’t mean you should try (unless you want to spend the next 24 hours with an ice pack attached to your hip and have bruising on your wrist).
The rules of can’s and should’s tend to get a bit blurry when it comes to food. Mixing seemingly opposite ingredients and flavours can sometimes lead to a culinary masterpiece….or sometimes it can result in a fusion of yuck and gross!
This Cookie Dough Frosting is an excellent example of when can does mean should; Just because you can eat raw cookie dough definitely means you should! Well this raw cookie dough anyway as it’s egg free, dairy free, nut free, paleo, gluten free, fructose friendly and vegan.
This Cookie Dough Frosting is taken from the super popular Healthy Tiny Teddies. It’s easy to make and adds an extra delicious factor to your cupcakes. If you’re having a lazy day and can’t be bothered making the cupcakes, just skip the middle man altogether and eat it with a spoon (or if you feel the need to ‘balance out’ your snack use a carrot stick as your Cookie Dough Frosting delivery system!). Stef from ‘The Cupcake Project’ recommends putting your add ins (choc-chips, nuts, sprinkles etc) on top of the cupcake rather than in the frosting, but feel free to double up on the Choc Chips if it’s a Monday.
This Cookie Dough Frosting is thick, so feel free to add more milk/cream if you prefer, and I found smearing it across my cupcake gave me enough cookie dough love. Whilst piping the Cookie Dough Frosting is much prettier you’ll be full for the rest of the day after just one cupcake!
Now that you have this amazing frosting you’ll need some cupcakes to make it socially acceptable to eat (NB; refer to carrot sticks above!). I have used this Paleo, Gluten Free Vanilla Cupcake recipe or you could match it with a Chocolate, Chocolate Banana or Banana Cupcake too.
- 1/4 Cup Coconut Oil, slightly softned (not melted)
- 1/4 Cup Maple Syrup (Rice Malt Syrup or Honey can be substituted)
- 2 teaspoons Vanilla Extract
- 1/2 Cup plus 1 Tablespoon Arrowroot/Tapioca Flour
- 1/3 Cup plus 1 teaspoon Coconut Flour
- Dash Salt
- 1/4 to 1/2 Cup Coconut Cream/Milk (add more/less until you reach your perfect consistancy)
- Dash Cinnamon
- Choc Chips
- Put all the ingredients (except the optional extras and the coconut cream) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
- Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
- If adding optional extras do so now or leave to use as spinkles on top opf the cupcakes.
- Add the cream until the right consistacy is reached. If piping the frosting will need to be semi firm; if using as a dip/spread it will need to be softer.
- Use immediately.
- The cookie dough forsting needs to be stored in the fridge. As there is no egg in the cookie dough it can be eaten straight away and without fear of icky gastro!