My sweet friend, Mara, bought me an incredible raw, vegan cookbook for Christmas, and I have been cursing her every week for it (only kidding!), as I cannot stop myself from making these delicious desserts. In all seriousness, this book has saved poor Sasha from enduring the millions of healthy baking recipes that I tried to invent in my head for years – apparently there’s actually a science to these things and the recipes cannot just be winged like cooking!
I’ve been making most of the recipes following the exact instructions in the book, but yesterday I decided to go a little rogue on Emily’s ‘Raw Chocolate Cookies Sandwiching Vanilla Cashew Cream’ recipe and I’m so glad I did, as the result was phenomenal. I’ll call it the healthy, gluten free, refined sugar free, raw vegan Oreo (catchy little name, right?), or perhaps just vegan Oreo for short.
I’ve got to warn you, these will make about 6 cookies, but they won’t last more than 6 minutes (especially if you’ve got guests over)! These are definitely my new ‘go to’ items, although I won’t stop making my other healthy vegan favorites (Black Bean Brownies, Brownie Bites, Mini-Cheesecakes and Chocolate Beet Brownies).
- 3/4 cup of oats (gluten free if baking for someone with Celiacs or gluten intolerance)
- 2 1/2 cups of pitted dates (I use these which you’ll find next to the raisins and other dried fruit at the grocery store)
- 2 tablespoons of unsweetened cocoa powder
- 2 tablespoons of melted organic coconut oil
Vanilla Filling Ingredients
- 3/4 cup of raw cashews
- 3 packets of Stevia (my preference) or any other natural sweetener of your choice
- 3 tablespoons of melted coconut oil
- 1 teaspoon of vanilla extract
- A dash of salt to taste (personal preference only)
- Pulse the oats in your food processor or blender until the become a coarse flour consistency
- Add the dates, cocoa powder and coconut oil to the oats and blend until it forms a semi-thick dough-like consistency (add more dates if not doughy enough)
- Spoon the dough into the bottom of a non-stick muffin/cupcake pan and pack it firmly with a spoon (I filled all 12 cavities)
- Put pan in freezer
- Clean your blender, then add the cashews, coconut oil, and natural sweetener and blend until it becomes a thick creamy texture
- Add a dash of salt if you desire (I like a little salt in my desserts!) – taste test first
- Take the dough out of the freezer after 15 minutes and use a spoon to gently ‘pop’ the cookie out of the pan (if it doesn’t come easily, freeze it a little longer!)
- Spread the filling on top of one cookie, then add another to the top to make a sandwich – continue with the rest, and you’re done! Enjoy!
- Keep refrigerated or frozen (personal preference!)
Please let me know if you try these and love them!