By Chef: Alex Malinsky
Posted: April 25, 2013
Do you have an overwhelming sense of Deja Vu? Make your own childhood favorites with this amazing oreo alternative recipe from The Sweet Life by Sarah McMinn
- 1/2 cup packed dates, pitted and soaked at least 30 min
- 1/4 cup water (reserved from soaked dates)
- 1/2 cup raw cacao powder
- 1 cup almond meal
- 1/2 tsp salt
- add 1/2 tsp peppermint extract when making Thin Mints
- 1/4 cup + 2 tbsp coconut butter
- 1/4 tsp vanilla extract
- 3-4 drops stevia extract (to taste)
- 1/2 cup coconut oil, melted
- 1/4 cup raw cacao powder
- 1-2 tbsp raw agave (to taste)
- 1/2 tsp peppermint extract
*I tried using Stevia for the chocolate coating but was not happy with the results.
Sugar-Free Chocolate Cookie Base:
Drain dates, reserving 1/4 cup of the water. In a food processor or blender mix dates and water until they form a smooth paste. Add cacao powder, almond meal, and salt and blend until combined. Transfer dough to a countertop and kneed into a ball.
Place dough in between two sheets of parchment paper and roll out to about 1/4” thickness. Chill dough for 20 minutes.
With a 2” cookie cutter cut cookies and place them on dehydrating sheets. Repeat until all the dough is used up, re-rolling as needed. There should be about 24 discs. Dehydrate at 110 degrees Fahrenheit for about 12 hours, until cookies are slightly firm.
In a small bowl combine the coconut butter and vanilla extract, mashing it with a fork until smooth. Place about 1 tsp in between two cookies and press together lightly. Store at room temperature for up to 3 days.
Combine the ingredients for the dipping chocolate. If chocolate is thin, place in the refrigerator for 5 minutes to thicken. Submerge cookies into chocolate and coat fully. Remove with a fork, allowing excess chocolate to drain off. Place on a parchment-lined cookie sheet and allow cookies to set up at room temperature (about 1 hour). Store in refrigerator for up to 5 days.