National Oreo Day?
- Addicted to dates
- Mar 12, 2017
- 3 min read
Raw Caramel Cookies
Hmmm... Is there anything that's not made into a national day anymore? Apparently March 6th was recognised as national oreo cookie day, and guess what? Yes, I missed it! So I'm catching up now (better late than never and all that). Just imagine how many people scurried to the shops to grab a packet of oreos on that day.. At least oreos are dairy and egg free which is the most important point to me, but they do have a lot of refined sugar, palm oil and are highly processed.
This inspired me to recreate a cleaner, healthier version of the beloved treat. They are vegan, refined sugar free and can be made gluten free by substituting the oatflakes with gluten free ones or dessicated coconut. A guilty pleasure that's not so guilty after all...
Recipe
Makes 6-8 large cookies Ingredients: Cookie Dough: - 200g almonds - 80g oatflakes - 1 cup dates *soaked - 4 tbsp raw cacao powder - Pinch of sea salt Cashew Caramel: - 0.5 cup cashews *soaked - 0.5 cup soaked dates - 4 tbsp water - 1/2 tsp vanilla powder - 1 tbsp maple syrup - 4 tbsp melted coconut butter - 1 tsp almond butter (optional) Chocolate Topping: - 1/4 cup coconut oil or cacao butter - 1/4 cup raw cacao powder - 3 tbsp maple syrup
Method: Cookie Dough: - Place the almonds and oatflakes into your food processor and process until finely ground. - Add the remaining ingredients and blend until they form a dough. - Roll the dough out between two sheets of parchment paper. (about 0.5" thickness) - Take a cookie cutter and cut and even amount of cookies until you have used up all the dough. - Set the cookies aside in the fridge. Cashew caramel: - Blend the cashews, water, vanilla and maple suryp until thick and creamy. - Add the dates and continue to blend until everything is combined into a smooth paste. - Add the melted coconut butter and blend again to combine the mixture. - Take tablespoons of the caramel and spoon it on top of half the cookies. - Take the remaining half of the cookies and sandwich them onto the caramel. - Place the cookies in the freezer to help the caramel firm up a little while you make the chocolate topping. Chocolate: - Melt the coconut oil by placing the jar into a saucepan of hot water. - In a bowl, mix the cacao powder with the maple syrup to form a paste - Slowly add the melted coconut oil (about 1 tbsp at a time) to the chocolate paste. - Stir gently to incorporate the oil into the chocolate paste, over stirring or whisking may casue the sauce to separate. - Dip the top of each cookie into the chocolate sauce and place back in the freezer to set. - These cookies can be enjoyed straight from the freezer or kept in the fridge in an airtight container for a couple of days.
* soaked dates- Soak the dates in filtered water for at least 4 hours and drain. * soaked cashews- Soak the cashews in filtered water for at least 6 hours. Then rinse clean before use.
Comments