Look at me, being a copycat.
With yet ANOTHER recipe post inspired by another beautiful, amazing blogger. I saw a post for raw vegan Oreos over at The Colorful Kitchen and had a brilliant idea for a new addition to my desserts class. I always make banana ice cream in courses, but always just serve it straight up. But considering I LOVE ice cream sandwiches, decided to make peanut butter Oreo sandwiches with these easy cookies instead! They were a huge hit and I honestly can’t get enough of them! The pictured versions in class have the banana ice cream in them, the others are the original version from TCK with raw cashew cream. Equally delicious.
OREOS
1 cup gluten-free rolled oats
1/2 cup pitted dates
1/4 cup cacao powder
2 tbsp coconut oil
2 tbsp maple syrup
PEANUT BUTTER ICE CREAM
Frozen organic bananas
Organic peanut butter
Pure vanilla
- Pulse oats in the food processor, until a fine meal/flour is formed
- Add in dates, dates, cacao, maple syrup and cococut oil until well blended and no bits of oats are left whole
- Roll dough out on parchment paper, about 1/4 inch thick
- Using a small circular cookie cutter, press out cookies and lay out on another parchment paper lined baking sheet (makes about 2 dozen)
- Let set in freezer for 15-20 minutes
- Meanwhile, blend bananas, peanut butter and vanilla in a high speed blender until smooth
- After cookies have set, spoon a heaping tbsp of ice cream onto one cookie and top with another cookie
- Let set in freezer again at least 15 minutes before serving
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