Peppermint Oreos Dipped in Dark Chocolate
Check out my interview with a very inspiring young lady, Emily Von Euw from the fantastic blog, This Rawsome Vegan Life. Plus you can try her amazing Raw Peppermint Oreos dipped in Dark Chocolate...which are, of course, vegan and gluten free!
Servings 12 sandwiches
Calories 388kcal
Ingredients
Cookies
- 2/3 c almonds
- 2/3 c brazil nuts
- 1 c dates
- 3 tbsp carob powder
- Pinch 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
- 3/4 c cacao powder
- 1/3 c coconut oil
Instructions
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.
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.
- 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.
To make the chocolate
- Mix 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
- Make it nut free: use sunflower or watermelon seeds instead of cashews and brazil nuts in the base, and tahini in the filling instead of almond butter.
- 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.
- Substitution ideas: 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.
Nutrition
Calories: 388kcal | Carbohydrates: 35g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Sodium: 9mg | Potassium: 366mg | Fiber: 7g | Sugar: 24g | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 2mg