It’s recipe time! I feel like I haven’t posted a healthy recipe in forever…so when I was trying to figure out something to make, I thought “Raw!” and decided on whipping up some of these healthy “oreos.” I only had to make them once to know it was a successful recipe. If you are looking for something rich and decadent without the sugar and processed stuff, this is it!
Once I made these, I just knew I would be getting back to creating raw desserts more often. The filling is made with coconut butter and it almost has the texture of a thick frosting. It’s smooth with just the right amount of sweet. The “cookie” is made with dates, raw cacao, and a little something zingy that gives the chocolate flavor that extra oomph.
Raw, vegan, gluten-free, refined sugar-free, and delish! Recipe is below. Enjoy!
- ½ cup Medjool dates (about 6-7), pitted and soaked for 1 hour
- ¼ cup water
- ¼ tsp Madagascar bourbon vanilla
- ½ cup raw cacao powder*
- ½ cup almond flour (or meal)
- ½ cup cashew meal
- ½ tsp pink Himalayan sea salt
- pinch of cayenne powder
- ¼ cup coconut butter
- 2 TB coconut oil
- ½ tsp Madagascar bourbon vanilla
- 1 TB agave nectar**
- Drain your dates after they have been soaked for at least one hour. Mix dates, water, and vanilla until very well combined in either a food processor or blender. In a small bowl combine cacao powder, almond flour, cashew meal, salt, and cayenne and add to date mixture in processor/blender. Mix until fully combined. Transfer dough to a countertop and kneed into a ball, using more almond flour if necessary. Roll between two layers of parchment paper into a ¼ inch thickness, then place in fridge for half an hour. While dough is in the fridge, make your filling.
- To make filling, warm coconut butter in microwave for 10 seconds until slightly softened. In a small bowl, combine with coconut oil and mix using a long fork. Add in vanilla and agave nectar, and mix well using fork again and then switch to small spatula to try and remove clumps. It should look like a thick cream cheese frosting. If smaller lumps remain, that's totally fine!
- Cut cookies into rounds using a 2 inch cookie cutter. Fill with about 1-2 teaspoons of coconut butter filling and lightly press between two cookies. Store in fridge for up to 5 days and let thaw to room temperature for half an hour before serving.
**You can also use any other refined sugar-free sweeteners such as maple syrup or honey. Just a reminder--if you do use honey the recipe is no longer vegan.
Have you made any yummy raw desserts lately? What is your favorite healthy recipe you’ve made? Is there any other raw cookie recipes you would like to see here?