Today I bring you a recipe that I created last month for the blog Nutrição Feminina (meaning “Feminin Nutrition”) from nutritionist Carla Fernandes. Each month, Carla shares recipes from guest authors on her blog according to a specific theme. This March we had "Recipes for Picnics and Children's Parties" and my contribution was these Raw Vegan Oreos. This April, she’s sharing Veggie Gluten-free Pies and Quiches, so stay tuned!
Trying to keep the little ones away from all colorful and attractive sweet goodies displayed on the shelves of the grocery stores can be tough. Something that can actually help in this "battle" is to prepare them healthy and delicious homemade treats and call them funny names or even adapt the names from well-known brands to arouse their curiosity.
Something else that can also help a lot is to involve them in the preparation process. Teaching them how to cook healthy food not only attacks their curiosity for this type of food but it also gives them tools they can use for the rest of their lives.
And in the case of these Oreos, it is very easy to involve the little ones in the making process. Just give them the chance to cut the dough into circular disks to make the “cookie” layer of the Oreos, using a circular cookie cutter and of course, have some patience to their own rhythm...
Any circular cutter can serve here (from cookie cutters to a circular glass). But the process becomes much easier with the Bambini Sandwich Molds from Tescoma. You can check other recipes I made using these molds here and here.
These Oreos are a real attraction at parties, snacks and picnics with the little ones. They are nutritious, gluten-free, refined sugar-free but really delicious...
And don’t think these Oreos are just for kids. Adults also can’t resist them either…
Raw Vegan Oreos
Preparation Time: 20 minutes (+3 hours to soak)
Difficulty Level: Easy
Cost: ~ € 6.15 (in Portugal)
Nutritional Information (per Oreo): 127 kcal, 2.9 g protein, 16.4 g carbohydrate, 5.5 g fat
For the Cookie Layer:
3/4 cup of Rolled Oats (~ 65 g, or oat flour)
1 cup Medjool Dates (~ 150 g, ~ 10 dates), soaked in water for 2-3 hours
1/4 cup of Raw Cacao Powder (~ 20 g)
2 tbsp ground Flax
For the cream:
2/3 cup raw Cashews (~ 100 g), soaked in water for at least 2-3 hours
1 tbsp Coconut Oil (15 ml), melted
1 tbsp Agave Syrup (15 ml, or other natural sweetener)
The seeds from 1/4 vanilla pod (or vanilla extract or essence)
1. Place cashews in a bowl and cover with water. Soak for at least 2-3 hours.
2. Pit the dates and place them in a bowl covered with water and soak them for 2-3 hours.
3. To make the cookie layer, place oats into the coffee grinder or food processor and reduce to flour.
4. Add in drained dates to the oat flour along with the cacao powder and ground flax. Process for several minutes until you get a sticky sough.
5. Place the dough between two sheets of parchment paper on the bench and smooth the dough with a roll or glass bottle until it gets about 3 mm thick.
6. With a round cookie cutter (or a glass or any other circular object), cut the biscuits making the most of the mass surface. With the excess dough form a ball and make it smooth again to cut more cookies until the dough runs out. Place the biscuits in the refrigerator to firm while preparing the cream.
7. To prepare the cream, drain the soaked cashews and place them in the food processor along with the remaining ingredients. Process for a few minutes until it forms a thick cream (you may need to add 1/2 to 1 tbsp of water to form the cream, if it’s too thick).
8. Remove the cookies from the refrigerator and assemble them with the cream, making sandwiches or Oreos. Put them in the fridge for 10 minutes to get firmer and serve. Save the remaining Oreos in the fridge.
I hope you enjoy this recipe. Any mom out there who wants to share some advice on how to keep kids on the “eating healthy” track? Comment below!
Ler esta receita em Português