I always associate Oreos with summer holidays. When I was younger I would spend my days swimming laps of the pool and eating oreos by the dozen under the sun. I am not sure that my calorie burning could keep apace with my insatiable appetite for these chocolate delights! To my twelve year old self this was quite simply living the dream. I couldn’t wait to make my own healthier Oreos and enjoy again one of my childhood favorites. These are simple to make and completely irresistible with a creamy vanilla cashew layer sandwiched between two chewy chocolate cookies. The best thing about making your own Oreos is not just that they are healthy (which means you cant have just one!) but that you can create your own dream Oreo. Personally I think that double stuffed chocolate covered Oreos represents the pinnacle of all things Oreo. In the unlikely event that you have leftovers stash them in the freezer and yes they are even amazing frozen (almost like an Oreo ice cream cookie!).
Cashews make for a wonderfully nutritious addition to any diet. Cashews contain a wide spectrum of minerals including magnesium, zinc, iron, potassium and most notably copper. Copper is utilised by the body in the production of haemoglobin which plays a central role in the transport of oxygen in the body as well in production of elastin a protein found in skin and blood vessels. Zinc another mineral found in cashews activates a wide variety of proteins in the body such as proteins that help maintain a strong and healthy immune system. Not only are cashews a rich source of minerals but they also contain a wide array of vitamins
- 1 cup cashews
- 1 cup Medjool dates
- ½ cup cacao/ cocoa powder
- 2 tbsp unsweetened almond milk
- 1 cup cashews soaked overnight
- ¼ cup coconut oil melted
- ¼ cup unsweetened almond milk
- 3 tbsp maple syrup or honey
- ½ tsp vanilla
- For the biscuits combine the cashews, dates and cacao powder in a blender and blend until you have a crumbly mixture.
- Gradually pour in the almond milk until the biscuit mix becomes doughy, you may need more or less depending on how gooey your dates are.
- Remove from the blender and place the "dough" in the fridge for about 20 minutes.
- Meanwhile add the soaked cashew, vanilla, coconut oil and honey or maple syrup in the blender and blender until you have a creamy paste this may take about 5 minutes, frequently scrape down the sides of the blender with a spatula to help make a creamy filling.
- Remove the dough from the fridge and roll out.
- Using a cookie cutter or glass stamp out rounds.
- Spread a thick layer of cashew cream on half the biscuits and place the remaining biscuits on top of the cashew layers.
- Enjoy as is or dip in chocolate for Oreo heaven!