Receita de Torta Doce Gelada Vegana

INGREDIENTES

  • - 1 pote viajante com Chocolate Chip Cookie Dough Vegano
  • - ½ xícara de manteiga vegana sem sal derretida
  • - 1/3 xícara de açúcar mascavo claro
  • - 1/3 xícara de açúcar refinado
  • - 1 Colher de chá de extrato de baunilha
  • - 4 xícaras da farinha de aveia
  • - 2 xícaras de mini pedaços de chocolate vegano
  • - Cobertura de granulado à base de manteiga vegana (opcional)

Tempo de preparo: 2h20min

Rendimento total: 16 porções 

  1. Line an 8” x 8” baking dish with parchment paper, allowing the sides to overhang slightly. Reserve 1/3 cup of Chocolate Chip Cookie Dough Non-Dairy with the dough chunks removed for the ganache topping. Set aside.

  2. Combine the butter, brown sugar, and powdered sugar in a large bowl with a hand mixer until light and fluffy. Add the vanilla and mix until combined. Alternate adding the oat flour and remaining Non-Dairy, mixing until combined. Stir in 1 cup of the chocolate chips.

  3. Spread the Non-Dairy mixture evenly in the prepared pan. Freeze while making the topping.

  4. Melt remaining 1 cup of chocolate chips and 1/4 cup of Non-Dairy in 30-second increments in the microwave, stirring in between until melted completely. Spread the ganache evenly over the Non-Dairy mixture and freeze for 2 hours or until firm.

  5. Remove from the pan and cut into 16 bars.

  6. Decorate with vegan buttercream frosting and sprinkles if desired, and enjoy!