Raw Oreo Cookies with Cashew Cream Filling

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Raw Oreo Cookies with Cashew Cream Filling

Oreos are vegan. That doesn’t mean they’re healthy for you. Store bought Oreos have a few ingredients to steer away from including high-fructose corn syrup (HFCS), soy lecithin, and vanillin. While sugar is sugar, high-fructose corn syrup is an industrial food product that’s far from natural. When fructose is ingested in the body, it’s delivered to the liver and triggers lipogenesis (the production of fats, such as triglycerides) and has been linked to the condition, “fatty liver.”  HFCS also spikes blood sugar quickly leading to big energy drops and ultimately, metabolic disturbances that decrease the hormone “leptin” (the hormone that makes you feel full) and increase the hormone “ghrelin” (the hormone that makes you feel hungry), thus resulting in an increased appetite, weight gain, diabetes, and more. Soy lecithin, which is processed soybean extract, is largely produced by genetically modified crops and has been linked to to bloating, diarrhea, skin rashes, nausea, stomach pain and behavioral abnormalities. The cream filling in Oreos? Yeah, that’s made with vanillin, a cheaper substitute for vanilla that’s chemically produced and can cause digestive issues and migraines. So, if you’re looking for an alternative oreo cookie made with real ingredients, this is the recipe for you. These are ingredients that won’t compromise your health and actually have nutritional value, including the superfood raw cacao (major antioxidants), ground flaxseed (fiber and omega-3’s), raw almonds (vitamin E), cashews (magnesium and zinc), medjool dates (fiber and B-vitamins), and coconut oil (antibacterial properties). I hope you’ll enjoy these decadent and delicious Raw Oreo Cookies with Cashew Cream Filling that you can feel good about!

Raw Oreo Cookies with Cashew Cream Filling
Serves 12
Whip up these decadent and delicious unbaked cookies with natural ingredients you can feel good about.
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  1. 1 cup raw almonds
  2. 1/4 cup ground flaxseed
  3. 6 - 8 medjool dates, pitted (based on preference for sweetness)
  4. 1/2 cup raw cacao powder
  5. pinch of pink himalayan salt
Cream filling
  1. 1 cup raw cashews (soaked for at least 1/2 hour up to 8 hours)
  2. 1 tbsp coconut oil
  3. 2 tbsp coconut nectar or maple syrup
  4. 1 tsp pure vanilla extract or 1 vanilla bean, scraped
Make the cookies
  1. In a food processor, first process the almonds until they're like breadcrumbs.
  2. Add remaining ingredients and continue to process until the dough is completely combined and smooth.
  3. Lay the cookie dough out on parchment paper that's been lightly greased with coconut oil.
  4. Use a rolling pin to roll out the dough into 1/4-inch thick layer.
  5. Use a mason jar or cup to cut out circles for each individual cookie.
  6. Freeze the cookies while you get started on the cream filling.
Make the cream filling
  1. In a food processor or high-speed blender, process ingredients until smooth.
  2. Remove cookies from the freezer.
  3. Spread each cookie with cream and cover with another cookie.
  4. Store the cookies in the refrigerator or freezer. Enjoy!
  1. To make it easier to spread the cream filling on the cookies, a piping bag can help evenly distribute the cream.
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