It’s a new take on the otherwise factory-formed Oreo cookies. It’s healthy and it tastes so good you can’t believe it is also healthy! (Gluten-free and vegan!)
Here is the incredible recipe!
For the Oreo Cookie part:
- 2 cups walnuts
- 10 Medjool dates, pitted
- 2 Tbsp raw cacao powder or cocoa powder or carob
- 1/4 tsp celtic sea salt
- 1 tsp chopped vanilla bean or 1 tsp vanilla extract
For the filling:
Coconut Milk Based Whipped Cream! Insanely Yummy!
To make the Oreo part:
Mix all the ingredients in a food processor. Place the mixture in the freezer for 15 minutes, so that it is easier to roll out flat. Now, roll the mixture out like cookie dough and use approximately 2 inch diameter cookie cutter to create the oreo cookie pieces, 2 pieces for each oreo.
To make the filling:
For the filling, well, hold on to your hat! Get the full fat version of canned coconut milk from any store. Organic is best, but do what you can. Put the coconut milk in the freezer for about 30 minutes (still in the can). Flip the can over and open it from the opposite side. Pour all the water out and save the cream. The water can be used for other things, smoothies with fruit, etc. Now whip the cream in the same way you would make dairy cream. Use hand or electric beaters. Add some agave, vanilla and salt if you wish. Now add the whipped cream between the two sandwich layers and FREEZE. The trick is to freeze them if you want the sort of Oreo filling consistency. Serve them in the half-melted state, so that they are easy to eat, but the filling is still cool enough to be simply delicious and delightful!
You can’t believe you are eating SO healthy!
This recipe is GLUTEN-FREE and VEGAN!