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Raw Oreo Cookies

Ingredients

Scale

For the cookies:

  • 1 cup raw almonds
  • 1/4 cup flax
  • 1/2 cup dates (soaked for 1530 mins)
  • 1/2 cup cacao
  • pinch of sea salt

For the cream:

  • 1 cup raw cashews (soaked for 28 hours, longer the better)
  • 1 T coconut oil, melted
  • 1 T maple syrup
  • 1 vanilla bean, scraped (or 1 tsp vanilla extract)
  • 1/4 tsp stevia extract powder (or more maple syrup, to taste)

Instructions

For the cookies:

  1. Add almonds, flax, and dates to a food processor or high-speed blender. Blend until it reaches a “rice-like” consistency.
  2. Add in cacao and sea salt.
  3. Continue to process until all ingredients come together in a ball (about 5-10 mins).
  4. Take two sheets of wax paper and spray or pat with coconut oil.
  5. Place “dough” on bottom sheet and cover with top sheet.
  6. Using a rolling pin roll out until dough is a 1/4 inch thick.
  7. Using a circular cookie cutter (or with a knife) cut out circles.
  8. Allow cookies to sit in fridge while you make the cream.

For the cream:

  1. Clean out your food processor or blender and add in cashews, coconut oil and maple syrup. Blend until smooth.
  2. Scrape vanilla bean seeds and stevia into mixture and process for another minute until well combined.
  3. Remove cookies from fridge and using a knife spread cream onto one cookie and cover with another.
  4. Store in the refrigerator for up to 2 weeks.