No Bake Oreos
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup raw cacao powder
- 1/2 tsp sea salt
- 3 tbsp almond/oat milk
- 2/3 cup creamed coconut or coconut butter
- 1 tsp vanilla bean paste/extract
- 1 1/2 tbsp maple syrup
Preparation
To make the base, add the oat flakes to your food processor and blitz to a fine crumb
Add in the cacao powder and salt and blend to combine
Add the dates and blend until combined
Add the milk, one tablespoon at a time, alternating between each of them
Check the consistency of the dough, it should stick together between your fingers
You can use more or less coconut milk depending on how it comes together
Roll the dough out between two sheets of parchment paper and cut out cookie discs using a 2 inch round cookie cutter
For the filling, place the creamed coconut into a heat resistant bowl and melt it over a pot of simmering water
Stir in the maple syrup and vanilla and whisk to combine
Place the creamed coconut mixture between 2 sheets of parchment paper and roll out to approximately half a centimetre in height
Transfer to the freezer to set for 30 minutes
Use the cookie cutter to cut out discs from the creamed coconut, and carefully sit them on top of half of the cookies
Sandwich the cookies by placing another cookie disc on top of the creamed coconut
Store the cookies in an airtight container in the fridge
