by Buffy Ellen 0 Comments

Peppermint Oreos
PEPPERMINT OREOS DIPPED IN DARK CHOCOLATE - #vegan #sugarfree #glutenfree #dairyfree #sweet #chocolate #oreo

Note from Buffy: This wonderful recipe is originally from my interview with Emily from This Rawsome Vegan Life. If you're interested in finding out a bit more from Emily, you can head on over to this blog post to read my interview with her!

Share your Peppermint Oreos on Instagram and tag @begoodorganics and #begoodorganics. As always, I'll be sharing the best of your pics on my Instagram and Facebook!

x Buffy-Ellen

PEPPERMINT OREOS DIPPED IN DARK CHOCOLATE - #vegan #sugarfree #glutenfree #dairyfree #sweet #chocolate #oreo

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Makes 10-12 sandwiches

MAKE WITH

Remember all of the blue linked items below can be ordered directly from our online store, simply click each link then add that item to your cart

Always use certified organic, local and fairly traded ingredients wherever possible

Cookies 
2/3 c almonds
2/3 c brazil nuts
1 c dates
3 tbsp carob powder
Pinch of sea salt
1-3 tbsp water, if needed

Vanilla Creme
1 c coconut chips
1 c coconut shreds
2 tbsp almond butter
2 tbsp melted coconut oil
1/2 tsp vanilla powder
1-3 drops of peppermint essentail oil, as desired

Dark Chocolate
1/2 c coconut nectar OR date paste
3/4 c cacao powder OR carob powder
1/3 c coconut oil OR cacao butter, melted

HOW TO
  1. To make the cookies: grind the nuts into flour in a high speed blender or food processor. Add the rest of the ingredients (except the water) to the nut flour in a food processor and process until it all sticks together in a ball. If it's still too crumbly after a few minutes, add a little water. I did this and suddenly my very dry mixture became the perfect cookie dough consistency! Roll this dough out between two pieces of parchment paper then cut out cookies with a cookie cutter. Put them in the freezer until they are solid and can be handled without falling apart. If you have any extra dough, make a giant 'ugly' cookie and sprinkle it with some sea salt. No dough left behind.

  2. To make the vanilla creme: blend all the ingredients together in a high speed blender, adding the peppermint oil to taste (it's very potent!) If your blender isn't powerful enough to blend everything into a thick, coconut butter-like mixture, then add some more coconut oil, and perhaps a liquid sweetener or some dates and water.

  3. Sandwich the coconut creme with cookies, making little dollops on each cookie then gently pressing down another cookie on top. Throw in the freezer for another 30 minutes or until they are solid and very cold.

  4. Make the chocolate by mixing all the ingredients together until smooth, then pour it into a tall, narrow bowl and dip in your frozen cookies. You will have to have 2-3 rounds of dipping, letting the chocolate on the cookies harden after each time. Enjoy!

Notes:
  • If you want the cookies to be darker, add more carob powder; if you want the creme to be whiter, try omitting the nut butter and adding more coconut oil or maple syrup. 
  • Substitutions: use oat flour, buckwheat flour, or any nuts instead of almonds or brazil nuts; use cacao or cocoa powder instead of carob; use vanilla extract instead of powder; salt is always optional; use more coconut shreds instead of coconut chips; use any nut butter instead of almond; use date paste instead of coconut oil; use peppermint leaves instead of essential oil.

PEPPERMINT OREOS DIPPED IN DARK CHOCOLATE - #vegan #sugarfree #glutenfree #dairyfree #sweet #chocolate #oreo



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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