With the weather now starting to warm up (if we ignore the dismal weather last weekend), I’ve been trying to find some recipes that don’t involve me melting away in the kitchen for hours on end. So instead I spent a few hours flicking through pinterest for some inspiration when I came across ‘‘Fettle Vegan’ with an amazing recipe I just had to try of some raw, healthy oreos. I did tweak the recipe slightly, because what’s better than oreos? Peanut butter oreos, of course! So here are my peanut butter raworeos. Now they did need a couple of hours prep, to allow the filling to set nicely but they’re definitely worth it. I’m not going to lie, I ate far too many and couldn’t even resist having them on a non treat day as well.
The calorie information does seem quite high but I didn’t make that many out of the mixture I had, I don’t think I rolled the base out thin enough so I ended up with 5 monster cookies! Well worth it, but obviously you can make them slightly smaller with a bit less filling in each to bring it down if you wish, but sometimes it’s nice to be a bit indulgent.
¾ rolled oats (gluten free if necessary)
1 cup pitted dates
1 cup cashews (75g)
½ cup crunchy peanut butter
2 ½ tablespoons maple syrup
2 tablespoons cacao powder
2 tablespoons melted coconut oil
1 teaspoons vanilla essence
1. In a food processor blitz together the oats and cacao powder until you have a rough flour. Then add the dates. As my processor isn’t the strongest one going, I have to gradually add them 2-3 at a time to stop it burning it. It does take a while but eventually it will come together in a well mixed dough. Remove from the processor and place in a bowl and leave in the fridge to cool as it will be warm and sticky after mixing.
2. To make the filling, mix together all the ingredients with the exception of the peanut butter in the food processor until you get a smooth filling, then gradually stir in the peanut butter until it starts to thicken up and you get the desired amount of peanut buttery goodness. I know some people don’t like too thick a texture but I love it.
3. Leave to cool in the fridge for a couple of hours until it’s started to firm up and it able to e spread.
4. About 10-15 minutes before you want to start building the cookies, remove the dough from the fridge so it starts to warm up slightly making it easier to roll out. Then roll out and cut out cookie shapes until you use all the dough (making sure it’s an even number) and place onto a parchment paper lined tray.
5. Remove the filling from the fridge and spread/dollop the filling evenly over half of the cookies and build. Hey presto all made 🙂
Of which is sugars: 25.7g
Of which is saturated: 7.6g