Raw Oreo Cookies
Time in total: 15 minutes Makes: 8-10 Oreo cookies
- 10 medjool dates
- 4 tbsp cacao powder
- ½ can of coconut milk
- 1/2 tsp vanilla powder
- Almonds as preferred
Place a can of coconut milk in the refrigerator and let it chill over night.
Start with getting the dates and cocao powder in a food processor and blend well.
Place the dough on cling wrap and place another piece of cling wrap on top.
Roll the dough thin and find a suitable form to make 16-20 cookies.
Open the cooled canned coconut milk in the bottom and pour the liquid off so that only the fat remains.
Add the coconut fat in a bowl with vanilla powder and whisk with an electric beater.
Add 1-2 teaspoons vanilla-coconut foam to half of the cookies.
Place the other half of the cookies on top of the cookies with the foam on.
Use a round cake mold to shape the biscuits out of the dough.
Cool down the cookies in the freezer for about 20-30 minutes before serving for best results.
Tip to achieve extra delicious filling: add a handful of blended cashew nuts as well as a teaspoon of maple syrup to the coconut milk to make the cream filling extra delicious.