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!
- 1/2 cup Medjool dates about 6-7, pitted and soaked for 1 hour
- 1/4 cup water
- 1/4 tsp Madagascar bourbon vanilla
- 1/2 cup raw cacao powder*
- 1/2 cup almond flour or meal
- 1/2 cup cashew meal
- 1/2 tsp pink Himalayan sea salt
- pinch of cayenne powder
- 1/4 cup coconut butter
- 2 TB coconut oil
- 1/2 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 1/4 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.