If you’re wondering whether or not this is possible, it is. The best part is that your body won’t hate you for indulging in this healthy dessert. Quite the opposite, actually! This recipe is rich in health fats and fiber, both of which do not exist in store bought Oreos. Plus, isn’t it strange that Oreos are dairy-free? Well, we think it is, considering that they are a cream-filled sandwich cookie. Makes you think and wonder what’s really in there…
The crazy thing about Oreos is that the original recipe for the cream contained pork fat, which creams up nicely. Nowadays, the recipe contains partially hydrogenated vegetable oil, not that that is a healthy option either. The primary takeaway is that regular Oreos are very unhealthy and ultra-processed. Even though they may be vegetarian, they are far from healthy. Fortunately, this recipe is made from raw vegan ingredients that provide the body with an array of nutritional benefits. You really can enjoy this dessert guilt-free!
One thing that we should note is that these raw vegan cookies don’t taste like real Oreos, but don’t let that deter you from making this recipe. You still get notes of sweet chocolate and a luxurious cream filling that satisfy your sweet tooth. The sweetness in the chocolate comes from the dates, while the sweetness from the cream comes from the maple syrup. The “cream” is made from cashews, coconut oil, maple syrup, and vanilla extract. Pretty cool, right?!
- Prep Time:1h
- Total Time:1h
- Serves: 12 servings
- Category: Full Body Cleanse Approved, Desserts, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Cream Filling
- 3/4 c cashews
- 1/4 c water
- 1 1/2 tbsp. coconut oil, room temperature
- 1 tbsp. grade A maple syrup
- 1/2 tbsp. alcohol-free vanilla extract
- pinch sea salt
- 1 c raw almonds
For the Cookies
- 1/2 c raw cacao powder
- 1 c Medjool dates, pitted and roughly chopped
- 2 tbsp. grade A maple syrup
- water, if necessary
Instructions
For the Cream Filling
- Add all of the ingredients to a food processor and blend until smooth.
- You will likely need to stop blending, scrape down the sides of your processor, and continue blending to fully incorporate the ingredients.
- Scoop the filling out of the processor and into a bowl, cover in plastic wrap, and then refrigerate so it can firm up while you make the cookies.
For the Cookies
- Add the almonds to a food processor and pulse until you get a course meal. Add in the cacao powder and dates and blend until thoroughly blended.
- Drizzle in the maple syrup and process until a dough starts to form. If necessary, add in a tablespoon of water at a time until you reach your desired consistency.
- Spoon the dough onto parchment paper and roll out the dough with a rolling pin. Ideally, the dough should be 1/4-inch thick before you start cutting it.
- Use a 1.5-inch circular cookie cutter and cut out as many cookies as possible, placing them on another piece of parchment paper.
- Combine the scraps and roll it out again to cut more cookies. Place them on the parchment paper.
- Set the chocolate cookies in the freezer for about 10-20 minutes, or until firm. Remove from the freezer and then remove the cream from the fridge.
- To assemble the cookies, place one cookie down, spread about two teaspoons of the spread on the cookie, and sandwich it with another cookie. Continue the process until you finish all the cookies.
- Store leftovers in an airtight container in the fridge for up to two weeks.
