I did it! And just in time for St. Patrick’s Day:
Raw Oreos with Minty Cream Filling.
It took me several attempts to get this recipe right. For awhile I was trying to make a cookie that would work for both Oreos and Thin Mints like this one here but somehow the cookies were turning out tasting like neither. So I combined the idea into this minty oreo, and finally found a result worth sharing.
Raw Mint-Filled Oreo Cookies
makes 12 sandwich cookies
1 1/2 cup almond meal
1/2 cup raw cacao powder
1/4 cup raw agave nectar or maple syrup
1/2 tsp vanilla extract
1/4 tsp salt
*maple syrup is not a raw ingredient, but an alternative for those who choose not to eat agave nectar.
Mint Cream Filling
1/2 cup coconut butter
2 tbsp raw agave nectar
1/2 tsp peppermint extract
5-6 mint leaves, optional (for natural coloring)
In a small bowl mix together almond meal, cacao powder, and salt until thoroughly combined. Add agave nectar and vanilla and mix until a uniform dough has formed. Kneed together to form a large ball.
*For a smoother look, blend the almond meal and cacao powder in a food processor to a fine powder before adding the remaining ingredients.
Place dough on a sheet of parchment paper. Top with another piece of parchment paper and roll out to about 1/4” thickness. Chill dough for 20 minutes.
With a small 2” cookie cutter cut cookies and place them on dehydrating sheets. Repeat until all the dough is used up, re-rolling as needed. There should be about 24 discs. Dehydrate at 110 degrees for 16-20 hours, until cookies have hardened.
On a totally non-related subject: Who’s going to Vida Vegan Con?
I just bought my ticket and I’m so excited! I’m really looking forward to meeting some of my favorite vegan bloggers and showing off this fantastic city that I call home.