- 7
Ingredients
- Cookies:
- 1/2 cup raw cashew or macadamia nuts (60g)
- 2/3 cup milk of choice (160g)
- scant 1/8 tsp salt
- 2 tbsp sugar of choice or xylitol (24g)
- pinch pure stevia, or 1 extra tbsp sugar of choice
- 1 tsp pure vanilla extract
- 4-5 oreo cookies or Homemade Healthy Oreos
- 3/4 cup spelt flour (or all-purpose, or gluten-free all-purpose) (120g)
- 1/4 cup plus 2 tbsp dutch cocoa powder (30g) (regular cocoa is fine; they just won’t taste as authentic)
- 1/4 cup plus 2 tbsp xylitol or sugar (or coconut sugar or evaporated cane juice) (78g)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp pure vanilla extract
- 1/4 cup vegetable or coconut oil (44g)
- 3 tbsp milk of choice (45g)
- 2 tbsp pure maple syrup (or agave) (30g)
- Filling:
- 1/2 cup powdered sugar or Sugar-Free Powdered Sugar (55g)
- 1/2 tsp pure vanilla extract
- 1/4 cup coconut butter, or non-hydrogenated shortening (such as Spectrum), or Earth Balance coconut spread (58g)
Preparation
Step 1
In a bowl, cover the nuts with water and let sit 6-8 hours. Drain and be sure to pat dry completely. Combine the drained nuts with the salt, vanilla, sweetener, and the milk of choice, and blend until smooth. (If you have a Vita-Mix, blend a full minute. This can technically be done in a non-high-power blender if you blend a long time, but I don’t know that it will be as smooth.) Add the Oreos and blend again, just enough to crush the cookies. Pour into popsicle molds or dixie cups. (If using dixie cups, freeze until slushy, then remember to add a popsicle stick to the middle of each popsicle.)
Healthy Oreos:
(makes 20-24 sandwich cookies, depending on the size of your circle cutter)
Combine first 5 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients for the cookies. Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. Preheat oven to 300 degrees F. Put dough in a plastic bag, and smush into one big ball. Remove from bag, roll into a thin dough, and cut flat circles using a circle cutter or a circle-shaped lid. Bake on a greased cookie tray for 10 minutes; they’ll still look a little underdone when they come out of the oven, but that’s ok. Important: allow to cool 10 minutes before removing from the tray.
To make the filling, mix all filling ingredients in a small food processor (or patiently, with a fork). (If using coconut butter, make sure it is melted.) Put about a scant teaspoon-full (3g) on half of the cookie discs, then top each with remaining cookie discs and fridge so filling firms up. Store in the fridge so the filling stays hard.