Raw Oreo Biscuits

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Raw Oreo Biscuits
(4.7) 3 vote[s]

Re-inventing a Classic

I just had to share this recipe. One of our amazing Raw Vegan Culinary students, Louise, submitted this one and I was so impressed. This is such a great substitute for the Oreo Cookies you find in the supermarket. These are super easy and quick to make. Give them a try and let your family enjoy healthy, yummy treats, instead of a chemical mess!

 

Well done Louise, full marks for this assignment!

 

Raw Oreo Biscuits
Author: Louise Mussington
Ingredients
  • [b]Biscuits:[/b]
  • 3/4 cup raw almonds, ground
  • 1/4 cup flax seed, ground
  • 1/4 cup raw cacao powder
  • 1/4 cup coconut
  • 2 Tbsp. raw coconut flour
  • 1/8 tsp. sea salt
  • 1/2 cup water
  • 2-3 Tbsp. maple syrup
  • 1 tsp. vanilla powder
  • [br]
  • [b]Chocolate Crème Filling[/b]
  • 1 cup cashews, soaked 2+ hours
  • 3/4 cups thick coconut milk, fresh or canned
  • 1/4 cup maple syrup
  • 1 tbsp. raw cocoa powder
  • 1 Tbsp. vanilla powder
  • 1/8 tsp. sea salt
  • 1/2 cup coconut oil, melted
  • ¼ tsp. agar agar
Instructions
[b]Biscuits:[/b]
  1. In the food processor, pulse together the almonds, ground flax, cacao powder, coconut, coconut flour and salt.
  2. Add the water, maple syrup and vanilla. Pulse together until a thick batter forms. Place in a medium-sized bowl and chill for 2+ hours. (Or overnight
  3. To roll out the cookies, place the batter in the centre of a teflex sheet and cover with another teflex sheet. Roll out till 1/4 ” thick. Using a circular cookie cutter cut out as many circles as you can. Transfer the cookies to the mesh sheet that comes with the dehydrator.
  4. Gather the dough scraps and repeat the rolling out process to continue to make cookies.
  5. Dehydrate at 115 degrees (F) for 16 +/- hours, until they are firm but not hard.
  6. [br]
[b]Crème Filling:[/b]
  1. After soaking the cashews, drain and rinse them well. Set aside.
  2. In a high-speed blender combine coconut milk, maple syrup, vanilla, raw cocoa, salt and cashews. Blend until creamy and don’t feel any grit in the frosting. Depending on the blender, this may take anywhere from 1-5 minutes.
  3. While the blender is running, drizzle in the coconut oil. Make sure that it gets well incorporated.
  4. Now add the agar agar and process just until mixed in.
  5. Place the frosting in an airtight container and place in the fridge for 2-4 hours to firm.
  6. Use a piping bag and tip for the cookie. When you place the top cookie on the frosting, just press down slightly, don’t push to hard or the frosting will bulge out to far.
  7. Place in an airtight container and keep in the fridge. This will cause the filling to firm up. If the cookies are left out at room air for more than several hours, the frosting will start to get soft.
  8. These cookies also freeze well. Enjoy!