Green Monster Oreos

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By Chef: Alexandra Dawson
Posted: March 26, 2015


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Made with pistachio cream filling and rich cacao, these Green Monsters are a divinely salty, and cream-less yet creamy, no-bake and no-dehydrator raw Oreo alternative. Bonus: they’re green need I say more. I serve my Green Monsters with a massive mug of black coffee or a tall glass of cold almond milk.

Yield: 13 oreos


  • ½ cup (2 ounces) raw unsalted cashews
  • ½ cup (2 ounces) raw unsalted pistachios
  • 1 cup (4 ounces) raw unsalted almonds
  • 5 medjool dates, pitted and soaked in warm water for 10 minutes
  • 2 tablespoons pure maple syrup
  • ½ cup cacao powder
  • 1/8 teaspoon sea salt
  • 1 tablespoon coconut oil
  • 1 vanilla bean, scraped
  1. In a medium bowl, cover cashews and pistachios with room temperature water. Set aside and allow to sit for a minimum of 1 hour, or until nuts begin to soften. Drain and rinse thoroughly.
  2. Meanwhile, in a food processor fitted with an S blade, process almonds to a fine powder (be careful not to over process or you’ll fine yourself with almond butter!). Add maple syrup, cacao, and sea salt and continue to process until a dough ball begins to form.
  3. Remove dough from processor and place on lightly oiled cutting board or flat surface (I use coconut oil). Using a rolling pin, roll dough out until it is ¼ inch thick. Using a circular cookie cutter (1-2 inches in diameter), or sharp knife, cut the dough into 26 circles. Place cookie circles on flat surface and freeze for a minimum of 1 hour, or until relatively solid.
  4. While cookies are freezing, place soaked and rinsed cashews and pistachios, coconut oil, and vanilla bean in a food processor fitted with an S blade. Process until mixture becomes creamy (3-5 minutes).
  5. Remove cookies from freezer. Using a knife (or your fingers), spread pistachio cream onto the bottom side of one cookie, then cover the cream with the bottom side of another to form a cookie sandwich. Repeat until all cookies have been sandwiched.
  6. Place cookies in a tupperware with a tight seal and freeze for a minimum of two hours, or until completely firm. Enjoy!