Confession: I used to be the abuser of a serious Mint Oreo cookie habit. Like, the “real” ones all full of refined sugar and flour and fats so potentially sketchy and accidentally vegan I’m not sure it actually qualifies as food.
And if you hop a DeLorean back to my awkward teenage vegetarian years, you’d find me buried to my ears in empty mint chip ice cream cartons and mint Aero wrappers.
My life is, essentially, one long mint chocolate situation after another.
Needless to say, I’ve needed to step up and find some healthy and sustainable ways to manage this situation. Enter: Raw Vegan Mint Chocolate Oreos
I’ve been filling in at Rawsome Living Foods Cafe while Chef Jim is off teaching in Japan, and these tasty little monsters were suggested as our St. Patrick’s Day theme treat. Obviously I took up the challenge. And obviously, in my world, these are not a holiday theme treat. More like an every day necessity to life that will be repeated often. I might even try icing raw brownies or stuffing raw chocolates with this Mint Creme filling. It’s ridiculous. In the best way. Get to it!
Chocolate “Wafer” Cookie
1 1/2 cups raw almonds, ground into fine flour/powder
1/2 cup cacao powder
1/2 cup maple syrup (or raw agave)
few drops vanilla essence or extract
1/2 cup coconut butter, softened but not melted
2-3 tbsp raw agave
1 tsp spirulina, chlorella, or other greens powder
5-15 drops mint essence or essential oil, depending on strength/desired mintyness
2 drops vanilla essence or extract
pinch of salt
For Chocolate Cookie: Grind whole almonds in high-speed blender or food processor until texture is as flour-like as possible. (You may be tempted to just use almond flour, but let me tell you from experience – don’t. Your cookies will be too dry/too crisp. If you MUST, I would add 1tbsp melted coconut oil to the recipe to increase pliability of cookie.) In food processor fitted with s-blade, add cacao powder and salt, blend to combine. Add syrup + vanilla, process until sticky, doughy texture reached. Remove from processor and form into 2 dough balls. Grab 2 sheets of parchment or 2 teflex dehydrator sheets, and slap one of those dough-balls between ’em. Roll dough out to 1/4-inch thickness, and cut into 1-1/2 inch rounds. Use a cookie cutter or small juice/shot glass. Place cookies on teflex-lined dehydrator trays. Dehydrate at 105F for 16-24hrs, until slightly crisp. Marvel at how shockingly Oreo-cookie-like they have become. Non-dehydrator option: roll dough slightly thicker, cut your cookies, and chill in freezer before icing. You’ll have a chewy textured cookie, but still delicious, promise!
For Mint Creme: Gently warm/cream coconut butter, but don’t fully melt or it will begin to separate. Warm your agave (place in a bowl over another bowl of hot water) before adding, again to avoid separation of oils in coconut butter. Mix together butter + syrup until creamy. Add greens powder + mix thoroughly. Mix in mint, vanilla, and salt until well combined.
Oreos Assemble: Spread a 1/4-inch layer of mint creme on one cookie with a butter knife, spatula, or pastry spready thingy. Top with second cookie half, and smooth out icing edges if desired. Chill in fridge or freezer until creme is set. I think these were best after being chilled, and then sat at room temperature for at least ten minutes before eating, so creme is solid but not tooth-crunchingly so.
Dip that shit in some homemade almond or hemp milk, and om nom it up.
Your Turn! What’s your favourite junk food-y cookie you’d love to see veganised or raw-ised?