The Coconut Goddess Oreos 3 Ways

To celebrate the launch of our new Pantry Staples Range, we asked some of our favourite foodies to create a Christmas recipe for us, using some products from the new range. The incredible Ashlee Adams of The Coconut Goddess made these incredible Raw Oreos - 3 Ways, perfect for getting you in the holiday unbaking mood. 

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RAW OREOS 3 WAYS

Recipe by Ashlee Adams of The Coconut Goddess

This recipe is so healthy that it kind of hurts... my sweet tooth because I ate SO many of these dang things! I can never quite justify buying or eating Oreos despite their supposedly 'vegan' status because they contain non-sustainable palm oil and I'm not about deforestation and destruction of valuable habitat for hundreds of animals. No thank you! 

These are fudgy, chocolate-y, nourishing, and full of amazing raw and activated ingredients from Little Bird Organics' Pantry Staples range. Yum! However, if you leap into this recipe expecting it to taste just like a baked, white-sugar-laden, refined cookie then you will be sorely disappointed. This is more like a raw dessert in the shape of a tasty Oreo cookie - inspired loosely, if you will. 

INGREDIENTS

HAZELNUT OREO WITH CHOCOLATE CRÈME FILLING

CHOCOLATE HAZELNUT COOKIE
200g of Little Bird Organics Activated Hazelnuts
50g of Little Bird Organics Raw Cacao Powder
300g of pitted dates

CHOCOLATE CRÈME FILLING
150g of raw cashews
1 tablespoon of maple syrup
1 tablespoon of raw coconut oil
30g of Little Bird Organics Raw Cacao Powder

TOPPINGS
Crushed hazelnuts
Cacao nibs

CACAO NIB OREO WITH FRESH MINT CRÈME FILLING

CACAO CRUNCH COOKIE
100g of Little Bird Organics Activated Buckwheat
100g of Little Bird Organics Activated Pumpkin Seeds
50g of Little Bird Organics Raw Cacao Powder
20g of Little Bird Organics Raw Cacao Nibs
300g of pitted dates

FRESH MINT CRÈME FILLING
150g of raw cashews
1 tablespoon of maple syrup
1 tablespoon of raw coconut oil
10 fresh mint leaves OR a drop of peppermint extract
Pinch of sea salt

TOPPINGS
Activated buckwheat groats
Fresh mint, shredded

CHOCOLATE OREO WITH STRAWBERRIES AND CREAM FILLING

CHOCOLATE ALMOND COOKIE
200g of Little Bird Organics Activated Almonds
300g of pitted dates
50g of Little Bird Organics Raw Cacao Powder

STRAWBERRY CRÈME FILLING
150g of raw cashews
1 tablespoon of maple syrup
1 tablespoon of raw coconut oil
2 teaspoons of freeze-dried strawberry powder (I used Fresh As) OR 1 tablespoon of strawberry jam

TOPPINGS
Strawberry powder
Fresh strawberries, sliced thinly

RAW CHOCOLATE COATING

115g of Little Bird Organics Raw Cacao Butter
60g of Little Bird Organics Raw Cacao Powder
180g of pure maple syrup OR coconut nectar
Pinch of salt

METHOD

  1. Firstly, choose which flavour of cookie you'd like to make!
  2. Prepare your dates by checking for any pesky pips, then soaking in warm water while you continue.
  3. Make the raw cookie dough by adding the nuts, seeds and/or buckwheat to a food processor and pulsing until relatively fine.
  4. Drain your dates and add them to the food processor with the cacao powder, blending until a sticky dough forms.
  5. You can either divide the dough into sixteen even balls and shape with wet hands like I did, or roll the dough out with a rolling pin and cut with a cookie cutter - the choice is yours! The former will clearly look a little more rustic, but if you're into that then go for it.
  6. Set the shaped cookies in the refrigerator to chill while you make the filling.
  7. Rinse out your food processor, then add the cashews, maple syrup, salt and additional flavours relevant to your choice. Blend for a few minutes until the mixture is smooth, creamy and of a fluffier consistency as opposed to stodgy or dense.
  8. Take your chilled cookies and dollop even spoonfuls of the cashew filling mixture into the centre, then place another cookie on top and press down until the filling is visible from all sides. Place back in the refrigerator to harden.
  9. Make your raw chocolate to coat by melting it together in a double boiler until completely liquid.
  10. Pour your molten raw chocolate into a relatively narrow container (with an opening wide enough so that you can dunk your cookies).
  11. Dunk your cookies! I did mine half dunked half not, but you can completely coat them for a wagon-wheel effect or alternatively drizzle the chocolate over the top. Place in the refrigerator to set before dunking two more times.
  12. On the last time, place your toppings on your cookie before placing in the fridge so it can adhere to the chocolate.
  13. Voilà - enjoy your raw Oreos!

 

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