Blog Tour: Rawsome Vegan Baking – Raw Chocolate Cookies Sandwiching Vanilla Cashew Cream

I was lucky enough to receive an advanced copy of Emily von Euw’s book Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars and Cupcakes earlier this week and my mouth has been watering ever since! As someone who needed a team of food stylists, photographers and illustrators (OK, or maybe one of each) to make my book look snazzy I’m mega impressed that Em shot all of her own photography – the photos are stunning!

I’m sharing two recipes this week – this one today and another tomorrow – so if you’ve been curious about raw vegan desserts you’re in for not one, but two treats! Em’s book has lots of helpful tips for newbies to the raw lifestyle, and her recipes are very flexible for those who have food allergies.

Raw Vegan Oreos

sm-chocolate-cookies-sandwich

By BakeandDestroy Published: February 26, 2014

  • Yield: 10 cookies

From the author: These are splendid. I love re-creating popular sweets because many people can identify with them and get excited about a healthy version of their favorite treats. I mean, really who doesn’t love Oreos? I just don’t love their long list of processed ingredients. So, here’s a simplified Oreo recipe, full of good-for you stuff, such as oats, cashews, dates and cacao. Relive childhood fun and dip a couple in a glass of vegan milk.

Ingredients

Instructions

  1. TO MAKE THE COOKIES: Pulse the oats in your food processor until they become a coarse flour. Add the dates and cacao and process until it forms a semi-sticky dough. If it’s too dry, add more dates. Roll the dough as thinly as possible onto parchment paper, then cut cookie shapes with a cookie cutter until you use up all the dough. Optional: Dehydrate for a few hours, or until they harden—this will make them crunch like the original.
  2. TO MAKE THE FILLING: Blend the cashews, maple syrup, coconut oil and vanilla extract together smooth; you may have to add some water to make it creamy. Put the filling in the fridge for 3 to 4 hours, until thickened.
  3. ASSEMBLY: Spread the vanilla filling evenly onto half of your cookies, then press the remaining cookies on top of the frosted ones.

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