Rainbow Rawreos (raw vegan ‘oreos’)

While visiting my friends on the gold coast australia I still wanted to get busy in the kitchen.  It’s such a passion  of mine. It really is my favourite playground. My girlfriend recently bought herself a nutininja and I could not wait to have a play around with it. We started off making these raw oreos “Raweos” and found some natural food colouring in my friends cupboard to playing around with.

Leave them plain and white in the center or mix it up and have some fun with colour!! Either way these are easy, delicious, and probably one of the best things I’ve made all year 😁

Recipe and Directions 

Biscuit

  • 1 cup brazil nuts
  • 1 cup medjool dates (pitted)
  • 1 tsp vanilla extract
  • 3 Tbs cacao powder

Cream center

  • 1 cup cashews (soaked overnight and drained)
  • 1 Tbs coconut oil
  • 1 tsp vanilla extract 
  • 1 Tbs maple syrup (or rice malt syrup)
  • 3 Tbs coconut cream (or milk) 

Directions 

Blend brazil nuts first to a fine crumb. Then add remaining ingredients and blend until smooth. It will form a shiny ball in the blender. Roll flat inbetween 2 sheets of baking paper and use desired sized cookies cutter to cut out circles. 

Keep in mind you need two for each biscuit.

Pop these in the freezer to firm whilst making the filling.

In a clean blender add all cream filling ingredients and blend until smooth. 

Topped half the “biscuits” with the cream filling and place another “biscuit” on top. 

Set in the freezer for 2 hours. Keep in the fridge for up to one week. 

We separated the filling into 4 containers and added around 2 tsp of Queens natural food colouring to each pot before to ping the biscuits. 

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