RAWEOS
May 22, 2018
Who doesn’t love Oreos? Chocolatey, creamy, and delicious – it’s a shame they’re so unhealthy! Or so we thought…until our lovely contributing chef
Rachel Smith
(@Rawberryfields
) showed us the light! These Raweos are (dare we say it) better than the real thing – and so much better for you too! Completely raw, and made with delicious ingredients like coconut oil, coconut butter, Medjool dates, and nuts, your taste buds and your body will thank you for these amazing sweet treats. Let’s get blending!
What you’ll need:
For the Oreo cookie:
– ½ cup almonds
– ¾ cup brazil or macadamia nuts
– ¼ cup pecans
– 12 Medjool dates
– 3 teaspoons water
– 3 teaspoons carob powder
For the Oreo cookie:
– ½ cup almonds
– ¾ cup brazil or macadamia nuts
– ¼ cup pecans
– 12 Medjool dates
– 3 teaspoons water
– 3 teaspoons carob powder
For the Oreo filling:
– ¾ cup cashews
– 3 tablespoons coconut butter
– 2 tablespoons maple syrup
– 1 tablespoon coconut oil
– ½ teaspoon vanilla bean paste
– ¾ cup cashews
– 3 tablespoons coconut butter
– 2 tablespoons maple syrup
– 1 tablespoon coconut oil
– ½ teaspoon vanilla bean paste
For the raw peanut butter:
– 1 cup raw peanuts
– 2 teaspoons peanut oil
– 2 tablespoons maple syrup
– a pinch of Himalayan pink salt
– 1 cup raw peanuts
– 2 teaspoons peanut oil
– 2 tablespoons maple syrup
– a pinch of Himalayan pink salt
Let’s get started!
For the Oreo cookie:
1. Place the nuts into a food processor, and pulse until they become a coarse flour.
2. Add in your dates, and pulse until well combined with the nuts!
3. Next, add in your maple syrup and carob powder, and pulse until it has all combined into a dough. The mixture should be sticky – if you find yours isn’t, add water one tablespoon at a time until it is.
4. Roll out the dough until it’s approximately half an inch thick, in between two sheets of greaseproof baking paper.
5. Using a biscuit cutter, cut your cookies to about 2 inches in diameter!
6. Place your cookies in the fridge while you make the delicious filling!
For the Oreo cookie:
1. Place the nuts into a food processor, and pulse until they become a coarse flour.
2. Add in your dates, and pulse until well combined with the nuts!
3. Next, add in your maple syrup and carob powder, and pulse until it has all combined into a dough. The mixture should be sticky – if you find yours isn’t, add water one tablespoon at a time until it is.
4. Roll out the dough until it’s approximately half an inch thick, in between two sheets of greaseproof baking paper.
5. Using a biscuit cutter, cut your cookies to about 2 inches in diameter!
6. Place your cookies in the fridge while you make the delicious filling!
For the Oreo filling:
1. Soak your cashews for six hours, then place them in a blender and pulse until they break down into a chunky paste!
2. Add all your other filling ingredients and blend until smooth and creamy.
3. Place in a bowl, and pop in the freezer for 15 minutes to firm up!
1. Soak your cashews for six hours, then place them in a blender and pulse until they break down into a chunky paste!
2. Add all your other filling ingredients and blend until smooth and creamy.
3. Place in a bowl, and pop in the freezer for 15 minutes to firm up!
For the raw peanut butter:
1. Place the peanuts into a food processor and pulse for about a minute, until they break into very small pieces.
2. Scrape the sides of your food processor and pulse again for about a minute until they have broken into tiny pieces. Repeat until they begin to clump together, like cookie dough!
3. Add the salt and peanut oil and pulse again until it becomes a smooth, creamy peanut butter. Spread the cream evenly onto the bottom cookie, and then spread a thin layer of peanut butter on top of the cream, before placing another cookie on top! Gently push down, and do the same for all of the cookies you’ve made. Place in the freezer for two hours, then get prepared for a real treat!
1. Place the peanuts into a food processor and pulse for about a minute, until they break into very small pieces.
2. Scrape the sides of your food processor and pulse again for about a minute until they have broken into tiny pieces. Repeat until they begin to clump together, like cookie dough!
3. Add the salt and peanut oil and pulse again until it becomes a smooth, creamy peanut butter. Spread the cream evenly onto the bottom cookie, and then spread a thin layer of peanut butter on top of the cream, before placing another cookie on top! Gently push down, and do the same for all of the cookies you’ve made. Place in the freezer for two hours, then get prepared for a real treat!
See more recipes
here
!