These sandwich cookies capture the indulgent spirit of a famous shop-bought biscuit, but with no refined flour, no refined sugar and no oven. The date and raw cacao dough gives a soft, chocolatey texture, while the vanilla cashew cream brings the creamy contrast that makes a sandwich cookie so appealing. A round cookie cutter is all you need to shape them. A snack to slip into a school bag or a gym bag.
Raw cacao sandwich cookies with cashew cream
Share this article
Organic raw cacao powder (Nacional variety)
€9.90 Out-of-Stock
Ingredients
Cacao cookies
- 45 g tiger nut flakes
- 70 g raw cashew nuts, or almonds, hazelnuts, walnuts, or extra tiger nut flakes
- 190 g soft dates, pitted and finely chopped
- 4 tablespoons raw cacao powder
- 1/4 teaspoon sea salt (optional)
- water, as needed to bind the dough
Vanilla cashew cream
- 150 g cashew nuts, soaked overnight
- 1 to 2 tablespoons honey
- 2 tablespoons coconut oil
- powdered vanilla, to taste
- sea salt, to taste (or the equivalent of 1 tablespoon - 15 ml - of seawater)
- water, as needed for blending
Method
- Blend the tiger nut flakes and the cashews in a food processor until you have a fine powder.
- Add the dates and blend again.
- Add the cacao and the salt, then blend one last time.
- Add a little water to bind the dough: it is ready when it forms a ball.
- Place the ball between two sheets of baking paper and roll it out to about 1 cm thick.
- Remove the top sheet and cut out cookies with a round cookie cutter.
- Gather the scraps, roll them out again and carry on until the dough is used up.
- Put the cookies in the freezer while you make the cream.
- In a blender, blend the cashews, honey, coconut oil, vanilla and salt with a little water until you have a smooth cream.
- Spread a generous layer of cream on one cookie and top with a second. Enjoy straight away, or place in the freezer for 10 to 15 minutes for a firmer result.
Tip
How much water you need depends on the power of your blender: add it little by little rather than all at once, so the cream does not become too runny. The filled cookies keep for a week in the fridge in an airtight box, separated with baking paper.
The full range Cacao
6 products
Online only
FAQ: your questions about raw cacao sandwich cookies
Are Oreos vegan?
The recipe for the industrial biscuit does not in principle contain any animal ingredients, but the brand does not claim this and cross-contamination with milk is possible in the factory. The ingredient list is also very sweet and highly refined. This homemade version is entirely plant-based and contains only whole, unprocessed ingredients.
What is the recipe for homemade Oreos?
In a raw version, a dough of blended dates, cacao and nuts replaces the biscuit, and a vanilla cashew cream replaces the sugary filling. You roll the dough out to one centimetre, cut it with a cookie cutter, fill the cookies and firm them up for a quarter of an hour in the freezer.
How do you make raw cookie dough without an oven?
Replace the wheat flour and eggs with ingredients that can be eaten as they are: nuts or flakes blended into a powder, and dates or nut butter to bind. Add cacao, vanilla or spices, and adjust the consistency with a little water. The dough can be eaten with a spoon or cut into cookies as here.
Share this article