Rustic Vegan
No Bake Baby Oreos
Makes: 10 cookies
For the cookies:
• 150g (1 cup) soaked raw cashews
• 35g (⅓ cup) almond slivers
• 30g (¼ cup) walnuts
• 8 medjool dates, pitted
• 1 tbsp unrefined coconut oil
• Pinch salt
For the cookie filling:
• 100g (½ cup) vegetable shortening
• 80ml (⅓ cup) pure maple syrup
• 45g (¼-½ cup) coconut shreds
• ½-1 tsp peppermint extract
• Mini vegan chocolate chips, to melt
• 1 tsp spirulina (for colour)
• 1 tsp moringa powder (for colour)
1 Add cookie ingredients to a food processor and mix until the dough forms a ball. Roll out the dough on a cookie sheet or parchment and use a small circular object to cut out cookie shapes.
2 Once you have cut out your shapes, keep the unused dough and form another ball and repeat the process until the dough runs. After all shapes are made, put them in the freezer for 20 minutes whilst you make your filling.