Raw Oreo Cookies, Gluten-Free and Dairy-Free
For the cookies:
1 cup walnuts (preferably soaked and dehydrated)
2 rounded Tbs. almond butter
1/2 cup shredded unsweetened coconut
3 Tbs. raw cacao powder
1/2 cup raisins
2 Medjool dates, pitted
1/4 tsp. vanilla extract
pinch of salt
For the cream filling:
3 cups dried coconut (flaked or shredded)
1 tsp. vanilla
1/4 tsp. stevia (or you could use 1-2 tsp. honey)
1. For the cookies: Add all of the ingredients to a food processor and blend until the mixture is fully combined and begins forming a ball. Working with about 1-2 Tbs. at a time, roll the mixture into a ball and then flatten it out into a round cookie using your hands. You could dehydrate the cookies to get them to harden, but I find it works best to put them in the fridge or freezer for a couple of hours.
2. For the cream filling: Add the dried coconut to the food processor and blend until creamy. This takes about 5-10 minutes and you may have to stop and scrape the sides down to get everything incorporated. Don't be deterred! It's worth the effort :) When the coconut is creamy (technically, it's coconut butter at this point), add the vanilla and sweetener and blend until completely combined.
3. To assemble the cookies: Remove the cookies from the fridge or freezer. When the coconut cream has hardened a bit but is still spreadable (it will harden after sitting for a while), spread the cream on one cookie and top with another. Place back into the fridge or freezer for at least 20 minutes to allow the filling to harden.
4. You can save these in the fridge, but I doubt they will last that long :) Save any remaining coconut cream in a separate jar in the fridge. This is amazing on top of fruit or used as a spread!