Oreo-Ish Tarts: Vanilla Whipped Coco Cream with Chocolate Cookie Crust

By Chef:  Emily von Euw
Posted: November 24, 2015


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These oreo-ish tarts are creamy, rich, sensual and based around whole food ingredients. Nothing is sexier than whipped coconut cream. Period. Enjoy!


Chocolate Cookie Crust
  • 1 cup raw cashews
  • 1/4 cup cacao powder
  • Scant 1/2 cup ground flax seeds
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Pinch himalayan salt
Vanilla Whipped Coco Cream
  • 1 can full fat coconut milk, left in the fridge overnight
  • 1/4 cup coconut sugar, ground into powder
  • 1/4 teaspoon vanilla bean seeds


  1. To make the cookie crust: grind the cashews into flour, then throw the cashew flour into a bowl and mix in the rest of the ingredients until you have a doughy mixture that holds its shape. Set aside a scant 1/4 cup of this mixture for the cookie crumble.
  2. Press the remaining dough into tart tins or whatever shape you like and put in the fridge for an hour or more so they harden up.
  3. To make the cookie crumble: roll out the dough you set aside, then leave it in the oven at its lowest temperature until it gets crispy. This may take 2-3 hours. Or use your dehydrator. Then chop it up into cookie pieces. Note: I only left mine in the oven for an hour so it didn’t get crispy, but I used it anyway. It’s all good.
  4. To make the coco cream: follow these directions, whipping in the rest of the ingredients along the way. Scoop the whipped coco cream into the cookie crusts. Sprinkle on the cookie pieces and enjoy!


ADAPTIONS: you can use any nut instead of cashews; you can use cocoa or carob powder instead of cacao; you can use dates instead of flax seeds; you can use any other sweetener instead of maple syrup; you can use vanilla extract instead of vanilla bean seeds.