When beetroot turns into a cookie, complete with awesome coconut, cacao, scented vanilla and a big glass of fresh nut milk …. Well, you know it’s gonna be a good day. Some cookies are too pretty to eat, double, triple yummy!!
![Brownie_Oreo_(9_of_25)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/04/brownie_oreo_9_of_251.jpg)
Just because it’s vegan doesn’t always mean it’s healthy – you all know that by now right? Even though Oreo cookies are considered vegan they are still unhealthy. If you’re looking for some healthier and tastier alternative here is my healthy raw & vegan version for oreos, what you can seriously eat it any time of the day. That’s the best part about eating healthy food – giving you a guilt free pleasure! We must have fun and joy while we eat whatever diet you follow it’s about how you feel when you eat. I’m just saying.
Don’t believe me? Make them yourself and find out.
Raw Oreo Cookies
Makes 10 cookies
Ingredients for cookies:
3/4 cup almond meal
1/4 cup finely shredded coconut
1/4 cup ground flax seeds
3 tbsp cacao powder
1/2 cup dates
1 heaping tbsp coconut butter
1 tsp coconut oil
2 tbsp coconut nectar
1 tsp filtered water
seeds of 1/2 vanilla bean
1 inch chunk of (small bulb) beetroot
pinch salt
• Place all ingredients into a food processor fitted with the S blade and process until ingredients form a stick ball.
• Remove from food processor and form into a loaf, then roll flat with a rolling pin about 1/4 inch thick.
• Use cookie cutters to create the desired shapes.
Ingredients for filling:
1 cup cashew, soaked
juice of 1/2 lime
1 tbsp coconut butter
1/8 cup nut milk
1 tsp coconut nectar
seeds of 1/4 vanilla bean
• Put everything in the blender and blend until smooth.
• Take half of the cookies and spread the filling over the cookies about 1/4 inch thick, then top with another half of the cookies.
• Place cookies in an airtight container on a sheet of baking paper and let sit them overnight in the fridge to firm. Store in the fridge.
- FOR COOKIES:
- ¾ cup almond meal
- ¼ cup finely shredded coconut
- ¼ cup ground flax seeds
- 3 tbsp cacao powder
- ½ cup dates
- 1 heaping tbsp coconut butter
- 1 tsp coconut oil
- 2 tbsp coconut nectar
- 1 tsp filtered water
- seeds of ½ vanilla bean
- 1 inch chunk of (small bulb) beetroot
- pinch salt
- FOR FILLING:
- 1 cup cashew, soaked
- juice of ½ lime
- 1 tbsp coconut butter
- ⅛ cup nut milk
- 1 tsp coconut nectar
- seeds of ¼ vanilla bean
- FOR COOKIES - Place all ingredients into a food processor fitted with the S blade and process until ingredients form a stick ball. Remove from food processor and form into a loaf, then roll flat with a rolling pin about ¼ inch thick. Use cookie cutters to create the desired shapes.
- FOR FILLING - Put everything in the blender and blend until smooth. Take half of the cookies and spread the filling over the cookies about ¼ inch thick, then top with another half of the cookies. Place cookies in an airtight container on a sheet of baking paper and let sit them overnight in the fridge to firm. Store in the fridge.
