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.

This post contains affiliate links, which means I receive compensation if you make a purchase using this link.

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.

    WordPress Recipe Plugin by ReciPress

    11 Comments

    1. Thanks for this post. I pre-ordered the book a while ago.

    2. I wonder if peanuts in place of cashu would work?

    3. How many cookies does it roughly make ?

    4. It makes about 10 – there’s a yield note in the recipe.

    5. I would not recommend peanuts in place of cashews.

    6. But the oats have gluten in them..

    7. So, for those of is who happened upon this by accident on Facebook, and don’t really care if it is “raw” or not – could I bake a while to make crunchy, if I don’t have a dehydrator?

    8. Yes Michelle, you can bake them in the oven on its lowest possible setting for a few hours to get similar effects as dehydrating.

    9. To clarify my previous post, dehydrate only the cookie mixture once cut into rounds, not the filling.

    10. There are gluten-free certified oats on the market, Suzi. Many oats simply come in contact with gluten during production so as long as you buy from a company that doesn’t produce gluten products/has been certified gluten-free, you should be fine :)

    11. I had to come back and comment.

      These are ridiculous. I mean, seriously? Delicious. We don’t eat raw or vegan, just clean, and I saw this on Facebook and decided to try it since my family is missing sugar very much (we are only a few weeks into this new lifestyle.) Most of the desserts we have tried so far were okay, but not great. I expected the same from these.

      Holy yummy! They’re fantastic! I could totally eat them raw. I might have nibbled on the scraps when I cut the circles out anyway 😉 SO good and I couldn’t help but feel like there must be lots of applications to the dough part. Like I could make so many things, if only I could think of what they are, haha :-) Anyway, the filling is amazing too.

      I baked at 200 for 30 minutes then turned the oven down to 170 and left them in a few hours. The filling was chilling during that time anyway, so it all worked out.

      So. So. Good. My 9 year old, 6 year old, and 1 year old agree. Try these!

    Trackbacks/Pingbacks

    1. The Journey - […] http://bakeanddestroy.net/2014/02/blog-tour-rawsome-vegan-baking-raw-chocolate-cookies-sandwiching-v… […]

    Submit a Comment

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>