A few years ago, on a lovely trip in the Cascade Mountains, I took a treat with me called the “Raw Oreo”. It was a phenomenal treat. These are for cooler weather trips, where high calorie is essential. If you can have nuts, these are so tasty (unfortunately, now we can’t have these in our house, due to our youngest son’s severe cashew allergy).
- 1 cup raw cashews
- 1 1/3 cups Medjool dates, pitted (measured after pitting, pressing in, used 17 dates)
- 3 Tbsp unsweetened cocoa powder or raw cacao powder
- 1 tsp pure vanilla extract
- 1/8 + 1/16th tsp fine sea salt (which is a Dash + Pinch = Pinch Dash Smidgen Measuring Spoons)
- ½ cup Raw Coconut Butter
- 2 Tbsp raw honey or agave nectar
Add the cashews through salt to a food processor bowl, process on high until finely chopped and it comes together in a ball. Remove and put on a sheet of parchment paper, top with another sheet of parchment paper, press flat with your hands, then roll to cookie thickness with a rolling-pin. Take off the top layer and cut out 2″ circles, saving the scraps. Re-roll out as many times as you need, till you use up the mixture and have about 26 cookies. Transfer to a parchment paper lined baking sheet. Place in the freezer and let set up for about an hour.
Meanwhile place the coconut butter, sealed, in a bowl of hot water and let it soften to a liquid. Measure out and stir the honey or agave into it, beating until firmed up with a spoon. Divide between 13 of the cookies, placing a ball on each one, about 2 teaspoons worth. Press a cookie on top and gently squeeze to seal, pushing the filling between, or spread the filling with a frosting spatula. Store in the refrigerator wrapped. To avoid sticking, place parchment paper between the filled cookies if stacking.
Makes about 13 filled cookies.