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RAW OREOS RECIPE (VEGAN & GLUTEN-FREE)

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This recipe is one of my favorite chocolate cookies. The difference with these is that they’re raw/no-bake and are best eaten chilled straight out of the fridge, so they’re a really nice cool treat during summer, but are still rich and indulgent. 


This recipe makes about 15 raw “oreos”. Usually when I eat cookies, I simply can’t stop eating them. But because these raw oreos are quite rich, I feel satisfied after just eating one (sometimes two!) but no more than that. So they should last you a good few days.

Even though these cookies are super delicious and indulgent, they definitely don’t taste like ‘real’ Oreos and by calling them Oreos people will expect to taste Oreos when they bite into them. They might not taste like Oreos, but they’re definitely yummy, so I think I can get away with it!

Raw Oreos Recipe (Vegan & Gluten-free)
This recipe is one of my favorite chocolate cookies. The difference with these is that they’re raw/no-bake and are best eaten chilled straight out of the fridge, so they’re a really nice cool treat during summer, but are still rich and indulgent



Ingredients :

Chocolate Cookie

  • 1 cup (115g) oat flour (plain rolled oats blended into a flour in the food processor)
  • 1/2 cup (58g) cocoa/cacao powder
  • 1/4 (4 tbsp) cup maple syrup (or any other liquid sweetener)
  • 2.5 tbsp melted coconut oil
  • 1/4 tsp salt

Cashew Cream

  • 3/4 cup (90g) cashews - soaked in water for at 8 hours or overnight
  • 1.5 tbsp maple syrup (or any other liquid sweetener)
  • 1 tbsp coconut oil
  • 1 tbsp milk of choice
  • 1/2 tsp vanilla extract
  • Pinch salt

Instructions :

  1. To make the cookies - In a large bowl, mix together the oat flour, cocoa and salt, then mix in the maple syrup, vanilla and melted coconut oil. You should end up with a dough consistency.
  2. Roll out between 2 pieces of parchment paper to your desired thickness. Cut into circles (or stars, hearts...etc) using a cookie cutter.
  3. Use one of the sheets of parchment paper to cover a large plate or chopping board and arrange the cookies on top. Place in the fridge and leave for 30 minutes to set.
  4. To make the cream - drain and rinse the cashews and place them in a high powered blender/food processor along with the rest of the ingredients. Blend until smooth.
  5. Take the cookies out and sandwich with the cashew cream.
  6. Store them in the fridge, they taste so much better when chilled.
  7. Enjoy!

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