I love Oreos. I don’t know about you, but there is something about chocolate and creme that drives me crazy. I cannot get enough.
Unfortunately, Oreos are a terrible excuse for food. The first ingredient listed in Oreos is sugar. Sugar is followed by enriched flour, artificial flavoring, and HFCS. Overall, this snack provides zero nutritional benefit and is loaded with empty calories.
I switched to Back To Nature Cookie Cremes a long time ago. This lovely Oreo substitute tastes better than the real thing, contains no hydrogenated oils, no HFCS, and nothing artificial. Sadly, they still come in a box and are still processed. I sought out to find a more natural version of the real thing…
In the hopes of getting as simple and pure as possible, I started with my raw brownie recipe and went from there. This recipe contains no sugar, no flour, and no artificial anything. The coconut butter filling is a decadent alternative to vanilla creme, while the date and walnut mixture provides perfect wafers.
Overall, this is a much healthier (and much more satisfying!) alternative to the nutritionally-devoid Oreo cookie. Enjoy the fiber and potassium found in the dates and the healthy fats of the walnuts and coconut.
Homemade Gluten-Free, Vegan, Almost Raw Oreos
For the wafers
- 1 cup walnuts
- 8 Medjool dates, pitted
- 1 tablespoon of cocoa powder
- Dash of sea salt
- 1/2 teaspoon of vanilla extract (or substitute with vanilla bean)
For the filling
- 1/2 cup coconut butter
- Make your own coconut butter by blending unsweetened shredded coconut until mushy and warm. That’s it! I did this – it takes about 10-15 minutes of serious blending, but it’s completely worth it. Store extra in the refrigerator.
- For the filling, process all ingredients until the mixture forms a ball. I used my magic bullet and did this in batches.
- Roll out the walnut mixture so that it is about 1/2-inch thick. Place in the freezer for about 20 minutes or until hardened and easier to work with.
- Use a small cookie cutter to cut wafers (I lacked an appropriate cookie cutter but a shot glass dipped in cocoa powder worked just as well.)
- Place 1 teaspoon of coconut butter between two wafers and press both sides of the cookie together so the cream flattens and resembles an Oreo.
- Store any leftovers in the refrigerator
For an interesting twist: I baked my wafers on a parchment paper lined cookie sheet for about 20 minutes at 300 degrees until warm and crispy. Then I spread the coconut butter on the warm wafers. This was just a personal preference. The raw version is amazing as well!
Live a Nourished Existence,