A healthy Oreos recipe? Yep, there’s such a thing!
Do your kids love Oreos but the thought of sugar-induced tantrums gives you nightmares?
We have a healthy Oreos recipe for you that’s raw, vegan and easy to make.
All you need to whip up your flavoursome and good-as-gold creations is a bunch of wholesome ingredients, a rolling pin, a high-speed food processor and a Stampies set.
The Stampies set is what turns ordinary healthy Oreos into fun snack time companions that your tiny human can’t wait to dig into.
Every Stampies set comes with a stainless steel cookie cutter, 1 wooden stamper and easily interchangeable, food-grade silicone animal stamps. It’s your very own starter kit for kitchen activities with your kids that will turn them into lifelong foodies.
Pick your favourite animal stamps and get stamping! Sally Sloth, Ziggy Zebra and Ricky Raccoon are only 3 of the 15 animals that can’t wait to help you turn healthy Oreos into fun surprises for playdates, kids parties or a special afternoon treat.
Once you’re finished, simply store your creations in an airtight container in the fridge for up to 5 days. That’s if you can resist eating them all at once. We can’t!
Makes 12 Full-size or 24 mini cookies | Prep 60 minutes
Ingredients
Crust
- 320 g (3 cups) almonds, roughly ground
- 140 g (1 cup) dates, soaked in hot water for 10 minutes
- 40 g (1/3 cup) raw cacao (plus extra for dusting)
- 60 ml (1/4 cup) maple syrup
Filling
- 150 g (1 cup) coconut flesh
- 45 g (1/2 cup) dessicated coconut
- 30 g (1/4 cup) coconut yogurt
- 35 g (1/4 cup) coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla essence
Method
Crust
Combine all ingredients in a high-speed food processor.
Roll out between two sheets of parchment paper until about half a centimetre thick. Refrigerate for two hours.
Once firm, dust the crust with a fine sprinkling of cacao powder. Use your favourite Stampies to create animal images before using the cookie cutter to cut out the cookies.
Filling
Place all ingredients in a high-speed food processor and blitz until you have a silky smooth cream.
Fill between two cookie crusts.
Refrigerate for at least two hours or overnight before serving.
Serve chilled.
Store
Store in an airtight container in fridge for up to five days.
