Raw Oreos (Raweos) With Blackberry Cashew Cream

Raw oreos

A few years back (before I became aware of sugar and processed foods, and the effect they can have on our bodies), I was addicted to Oreo Brownies. Pretty much every single week, I’d cook up two batches of them to share with friends, family and loved ones.

Yet, weirdly, while Oreo Brownies were my favourite indulgence, I’ve never liked Oreos on their own. I find them (dare I say it?!) a little bit bland.

The tide, of course, has turned now I’ve discovered raw Oreos, or Raweos as some┬ásay. I find these little bites have more substance to them – more texture, more flavour, and not quite so dry.

Plus, anything stuffed with cashew cream (I am an addict!) gets the vote in my book.

While you can flavour these however you fancy, I love the combination of hazelnuts with sweet, juicy blackberries. Plus, I find the colour of these Raw Oreos with Blackberry Cashew Cream so pretty and appealing! Don’t you think?

blackberry cashew crean

If you do fancy a flavour switch-up, then these taste delicious with orange cashew cream, or simply without any fruit at all. You can also have a play with the nuts you use – brazil nuts or walnuts taste great for a slightly fudgier flavour, while cashews are slightly milder and creamier.

Whatever your vote, enjoy having a play! Go wild with that imagination…

Raw Oreos With Blackberry Cashew Cream

raweos

Ingredients:

  • 1 cup roasted and skinless hazelnuts, processed into a meal
  • 1 cup Medjool dates, pitted
  • 1/2 cup cacao (I use Lucy Bee) OR That Protein vegan cacao protein powder (I use a blend of the two)
  • 1 tsp vanilla paste
  • Pinch salt
  • Splash hazelnut milk (optional)
  • For the cream –
  • 1 cup cashews, soaked 4-6 hours
  • 1 cup blackberries
  • 3 tbsp coconut butter
  • 1-2 tbsp maple syrup
  • 1 tsp vanilla paste

Method:

  1. To make the biscuits, blitz together ingredients – except the hazelnut milk – until they start to clump together. Add a splash of hazelnut milk to bind, if needed. Take spoonfuls of mixture and roll into small cookies, pressing down – you may need to place in the freezer to firm up for ten minutes or so first. Place on baking paper and pop in the freezer to firm.
  2. Make the filling by blending all ingredients until smooth but not runny, then set aside. Remove cookies from the freezer, then spread half with the cashew cream and sandwich together with the remaining biscuits. Place in the fridge until ready to eat, then enjoy!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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