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!
Raw Oreos
Ingredients
Cookie-
- 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
Filling-
- 1/4 cup coconut butter
- 2 TB coconut oil
- 1/2 tsp Madagascar bourbon vanilla
- 1 TB agave nectar**
Instructions
- 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.
Notes
**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 to confess… on the rare occasion I have Oreo’s, I’d rather just buy a pack from the store. 😉
Lol! I completely understand…I’m all for the occasional treat! Oreos, Nutter Butters, etc. Unfortunately I get sweet cravings ALL the time, so I like to make healthy yummies to tide me over in the meantime. I’m such a sugar-holic. 🙁 Haha…anyways thanks for stopping by–as always! 🙂
Yum–definitely going to be trying these!
Great! Thanks for stopping by, Chelsea! 🙂
Bekah – These look so delicious! Thanks for sharing! I am definitely going to try these as I love oreos 🙂
Thanks so much, Jess! I hope you enjoy if you try them out. 🙂 And thank YOU for reading!
fyi-fair trade certified (Oregon) organic cacao from mountain rose herbs (online) is the best place I’ve found to purchase it.
Thanks for the tip, Connie! 🙂
These look absolutely delicious!!!
Thanks so much! 🙂
Love it. Passing this one on to a friend.
Thanks, Juju–I appreciate it! 🙂
Would it make much difference if I used normal gluten free flour? I don’t have almond flour 🙁
Hi Isabella! Thanks for stopping by my blog. 🙂
You know, I’m really not sure because I’ve never made a raw dessert with regular gluten free flour and just don’t know how it would taste. However, I do know that you can substitute almond flour with almonds ground in the food processor, or any other nut (cashews, walnuts, pecans, etc. would work well) and it would taste great!
Hope this helps. 🙂