Raweos

A deliciously rich and crumbly raw chocolate “oreo”- style cookie sandwiching a creamy-smooth coconut cream-based filling with hints of sweet vanilla bean. This is the perfect Raw Oreo. Pour yourself a cold glass of nut milk and prepare for heaven.

Yield: 8-11

Ingredients

Raweo Chocolate Cookies

• 1/2 cup almond flour/meal (not ground almonds)
• 1/2 cup coconut flour
• 1/4 cup raw cacao powder
• 1/4 tsp vanilla bean powder
• 4 medjool dates, pitted
• 3 tbsp virgin coconut oil, room temperature or gently melted over hot water
• tiny pinch high quality salt

Raweo Cream Filling

• 1/2 cup coconut butter (either buy or make your own by blending 2 cups unsweetened shredded coconut in your food processor until a soft butter is formed).
• 2 tbsp coconut cream (from the solid top layer of a can of coconut milk that you’ve refrigerated overnight)
• 2 tsp liquid sweetener (honey/maple syrup/ rice malt syrup all work well)
• a pinch vanilla bean powder

Instruction

Raweo Chocolate Cookies

1. 1. Add all ingredients to a food processor and blend until thoroughly combined. The result might be crumbly but should stick together if you press a small amount into a ball in your hand.
2. 2. Place ”dough” between two parchment papers and roll out using a rolling pin or such. A 0.2 inches/5mm thickness is perfect. At least not thicker.
3. 3. Use a cookie cutter or anything that can get the job done and cut little rounds which you then place on a plate. Freeze for 5 minutes. Make the filling (recipe below) while you wait.

Raweo Cream Filling

1. Place all ingredients in a your food processor and blend until smooth. Sidenote: my food processor isn’t fantastic with smaller batches like these so I’ve used my immersion blender and it gets the job done perfectly.
2. Spread desired amount of cream filling onto half of the chocolate cookies that you’ve now removed from the freezer. Pop the other chocolate cookies onto the ones prepared with cream filling. Enjoy! ..and welcome to heaven.