Recipe: Oaty "Oreos"

BASE

2 cups Gluten-Free Oats Hazelnut Butter & Cacao Iswari

2 tbsp Cacao Powder Iswari

½ tsp Himalayan pink salt

12 medjool dates, pitted

2 tbsp coconut oil (solid)

2 tbsp plant-based milk

FILLING

200g creamed coconut

1 tsp vanilla extract

1 tbsp maple syrup or agave syrup

To make the base, add the oats, cacao powder and salt to your food processor and blitz to a fine crumb.

Add the dates, coconut oil and and plantbased milk blend until combined. Check the consistency of

the dough, it should stick together between your fingers. Add more plantbased milk if the mixture is

too dry.

Roll the dough out between two sheets of parchment paper and cut out cookie discs using a 2” cookie cutter.

Sit the cookie discs on a tray lined with parchment paper and set aside in the freezer.

For the filling, place the creamed coconut into a heat resistant bowl and melt it over a pot of simmering water.

Stir in the maple syrup and vanilla and whisk to combine.

Remove the creamed coconut from the heat, it should have a “fondant’ like texture.

Place it between 2 sheets of parchment paper and roll out to approximately half a centimeter in height. Use a 2” cookie cutter to cut out discs, and carefully sit them on top of half of the cookies.

Sandwich the cookies by placing another cookie disc on top of the creamed coconut.

Store the cookies in an airtight container in the fridge.

By: Christina Leopold

Instagram: @addictedtodates