Saturday 2 April 2016

Raw Vegan Oreos - Raweos Recipe - video

Lately I’ve been on a recipe makeover kick. There’s nothing I love more than not feeling guilty about indulging in my favourite classic treats. So many of the foods we love contain preservatives and all sorts of other junk that make them less than optimal for our health. Maybe I have just become accustomed to the taste of “healthier” food, but I really no longer crave the foods I used to love as a child. It helps that when I look at the ingredient list in so many of these products I am completely turned off.

An Oreo cookie for example is composed of sugar (the 1st ingredient!), enriched flour, high oleic canola oil and high fructose corn syrup! If you still want to eat one after reading this list then kudos to you! I just don’t have it in me…Fortunately I do have enough drive to re-create this iconic recipe so you can actually feel okay about eating an Oreo. In fact I may even go as far as to say that eating my version is actually good for you!
Sweetened with completely un-refined sugar (dates, stevia and maple syrup) you won’t experience the same sugar crash you may feel with the granulated stuff i.e. “How did I just eat an entire row of oreos?!?!”. Plus they are high in fibre, healthy fats and antioxidants. Did I mention you can make them in just a few minutes? I can promise you that 1 of these bad boys will fill you up and keep you full. If you want to get really wild, these taste glorious with a dollop of peanut butter! Please tell me someone else out there loves The Parent Trap as much as I do (if you don’t get this reference you should probably watch the version with Lindsay Lohan immediately…).
For the cookies:
  • 1 cup raw almonds
  • 1/4 cup flax
  • 1/2 cup dates (soaked for 15-30 mins)
  • 1/2 cup cacao
  • pinch of sea salt
For the cream:
  • 1 cup raw cashews (soaked for 2-8 hours, longer the better)
  • 1 T coconut oil, melted
  • 1 T maple syrup
  • 1 vanilla bean, scraped (or 1 tsp vanilla extract)
  • 1/4 tsp stevia extract powder (or more maple syrup, to taste)
For the cookies:
  1. Add almonds, flax, and dates to a food processor or high-speed blender. Blend until it reaches a "rice-like" consistency.
  2. Add in cacao and sea salt.
  3. Continue to process until all ingredients come together in a ball (about 5-10 mins).
  4. Take two sheets of wax paper and spray or pat with coconut oil.
  5. Place "dough" on bottom sheet and cover with top sheet.
  6. Using a rolling pin roll out until dough is a 1/4 inch thick.
  7. Using a circular cookie cutter (or with a knife) cut out circles.
  8. Allow cookies to sit in fridge while you make the cream.
For the cream:
  1. Clean out your food processor or blender and add in cashews, coconut oil and maple syrup. Blend until smooth.
  2. Scrape vanilla bean seeds and stevia into mixture and process for another minute until well combined.
  3. Remove cookies from fridge and using a knife spread cream onto one cookie and cover with another.
  4. Store in the refrigerator for up to 2 weeks.

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