Raw Cookies and Cream Pie

By Chef: Rachel
Posted: November 3, 2016 


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A raweo biscuit base, topped with a silky smooth chocolate chip cookie dough vanilla cream and rich chocolate ganache. Because sometimes life calls for a little slice of healthy indulgence.


Raweo Biscuit Base
  • 90g (3⁄4 cup) walnuts
  • 100g (1⁄2 cup) Brazil nuts
  • 40g (1⁄3 cup) carob powder
  • 300g Medjool dates (pitted)
Cookie Cream
  • 340g (11⁄2 cups) raw cashews (soaked overnight)
  • 6 Tbsp coconut butter
  • 4­5 Tbsp coconut oil
  • 4 Tbsp maple syrup
  • 1 tsp vanilla bean paste
  • 4 Tbsp raw cacao nibs
  • 5­6 Tbsp water (add more if necessary)
Chocolate Ganache
  • 1⁄2 cup (120ml) maple syrup
  • 1⁄2 cup (50g)cacao powder
  • 1⁄3 cup (70ml) coconut oil(melted) Pinch pink Himalayan or sea salt


Raweo Biscuit Base
  1. Grease a rectangular flan pan with coconut oil.
  2. Pulse the nuts into tiny pieces. You don’t want it too chunky, but don’t pulse it into flour.
  3. Add the pitted Medjool dates and pulse to combine with the nuts until everything sticks together.
  4. Add the carob powder and pulse until you have a sticky, dough like substance.
  5. Press the mixture firmly into the pan, making sure you press the mixture into all the gaps around the edges. 6. Place the pan in the fridge whilst you make the cookie dough cream filling.
Cookie Cream
  1. Place the cashews, maple syrup, water and vanilla into a high speed blender (I use a Vitamix S30) and blend until combined in a thick paste.
  2. Add the coconut oil and butter and blend until smooth and creamy. You may need a couple of extra spoons of water to help the mixture along, but don’t add too much or you will need to add more coconut oil.
  3. Pulse the cacao nibs in a blender until they are roughly chopped into small pieces. Add them to the cookie dough cream and stir in with a spoon.
  4. Pour the mixture over the base and place in the freezer to harden whilst you make the ganache.
Chocolate Ganache
  1. Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender jar if necessary.
  2. Pour the ganache evenly over the top of the cookie dough filling and place back in the fridge to harden completely for 3­4 hours before serving.