Raw Chocolate-dipped Oreo Cookies
Serves: 10 large cookies or 20 small cookies
  • 3 cups Almond Meal
  • 20 Delget Noor Dates
  • ½ cup Raw Cacao Powder
  • 2 tablespoons Coconut Flour
  • ¼ teaspoon finely ground Himalayan Pink Salt
  • 3 tablespoons Coconut Oil
  • 1 tablespoon Vanilla
  • For The Filling:
  • ⅓ cup Coconut Butter
  • 3 tablespoons Coconut Oil
  • 1 teaspoon Vanilla
  • 2 tablespoons Raw Honey or Agave (or other vegan sweetener)
  • Chocolate Coating:
  • 1 cup Chopped Dark Chocolate or Chocolate Chips
  • 1 tablespoon Coconut Oil
  2. In a food processor, combine the almond flour, dates, cacao powder, coconut flour, salt, coconut oil, and vanilla. Process for several minutes, until the mixture becomes one smooth, doughy mass. There should be no lumps or large pieces of dates.
  3. Place the dough between 2 sheets of waxed paper. Roll or press down to a thickness of about ⅙th of an inch. Note that the dough will be slightly crumbly so you will need to press it down firmly to get it to hold together- this makes the end product more "cookie-like".
  4. Place the sheet of dough in the fridge on the back of a cookie sheet and let chill for 30 minutes.
  5. Remove dough from fridge and peel away the top layer of waxed paper. Using a large circular cookie cutter (or small cutter for smaller, more traditional sized cookies), cut round cookies out of the dough, lifting up with a thin metal spatula and taking care not to break cookies.
  6. Press any scraps of dough back into a thin layer, refrigerate, and cut more circles out.
  7. Set cookies in the refrigerator while you make the filling.
  9. Place the coconut butter in a small mixing bowl and slightly soften in the microwave, if needed. butter should still be solid, but spreadable. If it melts, put it back in the fridge until it firms up again. Add the coconut oil (again, this should be soft and spreadable), vanilla, and honey to the coconut butter. Mix together until smooth and creamy.
  10. Using a small scoop, scoop about 1 tablespoon of filling on to the middle of half of the cookies. You can use more or less filling as you prefer. Top each filled cookie with another chocolate cookie and press down gently until the filling spreads to just before the edges of the cookie.
  11. Place the chocolate chips and 1 tablespoon of coconut oil in a microwave safe bowl and microwave for 30 seconds. Stir together until the chocolate melts and the oil mixes in. Microwave for another 15 seconds or so if there are any chocolate pieces that aren't melting.
  12. Dip the oreos in the melted chocolate and lay them on a parchment lined cookie sheet. Refrigerate until firm.
  13. Store in an airtight container in the fridge for a week.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/10/13/raw-chocolate-dipped-oreo-cookies/