Healthy Homemade Oreos

Ingredients

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• Cookie:
• Cashew Nuts Cashew Nuts 125g 1 cup
• Blanched Almonds Blanched Almonds 70g 1/2 cup
• Pitted Medjool Dates Pitted Medjool Dates 220g 1 & 1/4 cups
• Cocoa Powder Cocoa Powder 35g 1/3 cup
• Himalayan Salt Himalayan Salt 1/2 tsp 1/2 tsp
• Coconut Flour Coconut Flour 30g 1/4 cup
• Filling:
• Cashew Nuts Cashew Nuts 125g 1 cup
• Coconut Milk Coconut Milk 2 tbsp 2 tbsp
• Maple Syrup Maple Syrup 3 tbsp 3 tbsp
• Vanilla Powder Vanilla Powder 1 tsp 1 tsp
• Coconut Oil Coconut Oil 2 tbsp 2 tbsp

Instructions

1. 1.*Note: you will need a cookie cutter! This recipe will make 10-12 cookies.
2. 2.*Timing tip: the cookies will need to chill in the freezer for at least 30mins before serving.
3. 3.To make the cookies, add the cashews and almonds to your food processor and blitz until they form a fine crumb.
4. 4.Add the remaining base ingredients and continue to blitz until combined. The mixture should form a dough consistency when you press it together between your fingers.
5. 5.Line your work surface with parchment paper and roll out the dough to about 1cm thick.
6. 6.Cut out an even amount of circles with a cookie cutter and lay these out on a tray lined with the parchment paper.
7. 7.Set the cookies aside in the fridge.
8. 8.To prepare the filling, add all the ingredients apart from the coconut oil to your blender.
9. 9.Blitz until completely smooth and creamy (This may take several minutes, be patient!).
10. 10.Finally add the coconut oil to the mixture and continue blending for another 30 seconds to combine the mixture.
11. 11.Add 1 heaped teaspoon of the mixture to half of the cookies.
12. 12.Place the cookies in the freezer for about 30 minutes to help the filling to set.
13. 13.Remove from the freezer and sandwich the cookies, placing the plain side on top of the cookie with the filling.
14. 14.These cookies will store well in the fridge in an airtight container.

Nutritional Information

• Calories:
  257
• Fat:
  6g
• Sodium:
  101mg
• Carbs:
  19g
• Sugar:
  15g
• Protein:
  2g