Raw Thin Mints and Sugar-Free Oreos

March 19, 2013 10 Comments

Do you have an overwhelming sense of Deja Vu?

oreothins

Yeah, me too.

A couple weeks ago I made some homemade Thin Mints and Oreos. At the end of the post I asked if anyone would be interested in seeing a RAW version of these cookies. The answer was yes. I got emails, facebook messages, and comments on the blog eager to see what I could come up with.

So I made these Raw Mint-Filled Oreo Cookies just in time for St. Patrick’s Day. They turned out to be a BIG HIT. In less than a week these cookies became one of my most popular post of all time. I thought the success of these cookies meant I was done, able to begin other culinary ventures.

But the requests for Raw Thin Mints kept coming. It was back to the kitchen. Meanwhile I was getting some requests for agave-free raw oreos.* So while I was making the Thin Mints, I decided to have one more go at the Oreos too. But for real, this is the last time.  

I managed it. Raw Thin Mints and Raw Sugar-Free Oreos.

*The topic of sweeteners is incredibly controversial, enough so that I will eventually compile my thoughts together and publish them on the blog. 

raw oreos 2

Raw Thin Mints and Oreo Cookies
makes about 24 Thin Mints or 12 Oreos

Sugar Free Cookie Base

1/2 cup packed dates, pitted and soaked at least 30 min
1/4 cup water (reserved from soaked dates)
1/2 cup raw cacao powder
1 cup almond meal
1/2 tsp salt

*add 1/2 tsp peppermint extract when making Thin Mints

Oreo Filling

1/4 cup + 2 tbsp coconut butter
1/4 tsp vanilla extract
3-4 drops stevia extract (to taste)

Thin Mints

1/2 cup coconut oil, melted
1/4 cup raw cacao powder
1-2 tbsp raw agave (to taste)
1/2 tsp peppermint extract

*I tried using Stevia for the chocolate coating but was not happy with the results.

thinmint4

Sugar-Free Chocolate Cookie Base:

Drain dates, reserving 1/4 cup of the water. In a food processor or blender mix dates and water until they form a smooth paste.  Add cacao powder, almond meal, and salt and blend until combined. Transfer dough to a countertop and kneed into a ball.

Place dough in between two sheets of parchment paper and roll out to about 1/4” thickness. Chill dough for 20 minutes.

With a 2” cookie cutter cut cookies and place them on dehydrating sheets. Repeat until all the dough is used up, re-rolling as needed. There should be about 24 discs. Dehydrate at 110 degrees Fahrenheit for about 12 hours, until cookies are slightly firm.

Oreos

In a small bowl combine the coconut butter and vanilla extract, mashing it with a fork until smooth. Place about 1 tsp in between two cookies and press together lightly. Store at room temperature for up to 3 days.

Thin Mints

Combine the ingredients for the dipping chocolate. If chocolate is thin, place in the refrigerator for 5 minutes to thicken. Submerge cookies into chocolate and coat fully. Remove with a fork, allowing excess chocolate to drain off.  Place on a parchment-lined cookie sheet and allow cookies to set up at room temperature (about 1 hour). Store in refrigerator for up to 5 days.

raw oreos

What popular cookie would you like to see “VEGANIZED” OR “RAWIFIED” ?

I had been thinking about making Samoas as it is Girl Scout Cookie Season, but am open to other options.

 

You might also like:

Raw Chocolate Almond Fudge

Raw Chocolate Almond Fudge

Homemade Thin Mints

Homemade Thin Mints

Raw Almond Butter Chocolate Chip Cookies

Raw Almond Butter Chocolate Chip Cookies

Raw Mint Oreo Cookies

Raw Mint Oreo Cookies

 

 

 

 

 

 

 

 

 

 

 

 

Filed Under: gluten-free desserts, Raw/Mostly Raw Tagged With: , , , ,

Sugar-Free Chocolate Pumpkin Fudge

November 23, 2012 12 Comments

Thanksgiving is over. Right now all the stores are switching from Thanksgiving to Christmas decorations overnight and we will wake up with belly’s still full of tofurkey to the celebration of Christmas time. But wait, what about all those Thanksgiving leftovers? I would like to savor this holiday just a few days longer while munching on lentil loaves with mushroom gravy for lunch the next few days.  And if you are anything like me and aren’t quite ready to say goodbye to the pumpkin, I have just the thing for you.

Before I dive into chocolate peppermint bark and salted caramel truffles, I have one last recipe to celebrate the fall harvest: Chocolate Pumpkin Fudge

fudge

Sugar-Free Chocolate Pumpkin Fudge
makes 24

Pumpkin Layer

1 cup pumpkin puree
5 medjool dates, pitted
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
pinch of salt

1/2 cup coconut oil, melted

Chocolate Layer 

1 large banana, very ripe
3 medjool dates, pitted
6 tbsp cocoa powder
1/2 tsp coffee, finely ground
1/2 tsp cinnamon
1 tsp vanilla
pinch of salt

1/2 cup coconut oil, melted

fudge2

Lightly spray a mini muffin pan and set aside.

In a food processor combine all the ingredients for the pumpkin layer other than the coconut oil. Blend until very smooth. With motor running, slowly add coconut oil. Process until combined.

Fill a piping bag or ziplock bag with the pumpkin fudge and pipe it into the mini muffin tins, filling up half way. Place in freezer while mixing the chocolate fudge. 

Prepare choocolate layer in the same way you prepared the pumpkin. Note: the coffee in the recipe does not add a coffee flavor, it just makes the chocolate darker and richer. Pipe the chocolate on top of the chilled pumpkin layer, filling to the top. Return to freezer for 1 hour or until hard.

When ready to remove, run a sharp knife around the edge. Using the knife as a lever, pop the fudge out from the bottom. Let thaw 15-20 minutes before eating. Store in refrigerator for 5 days or freezer for up to a month.

Enjoy!

fudge3

I hope everyone had a thankful Thanksgiving! What was the best thing you ate yesterday?

I had a tie. Between my mom’s sweet potatoes with toasted hazelnuts and my chocolate pumpkin mousse cake, I just couldn’t decide.

 

Filed Under: gluten-free desserts, Raw/Mostly Raw, sweets Tagged With: , , , , , , ,

Raw Pecan Pie Tartlets

November 11, 2012 46 Comments

 

I love pecan pie. That sweet, gooey filling that kind of melts in your mouth, bursting with hints of caramel and nuts. I am all about enjoying the decadence of a slice once and awhile. But once in awhile is just not enough and so a healthier version was in order.

So I present this RAW PECAN TARTLET. Entirely gluten-free, sugar-free, soy-free, and of course dairy-free. In fact this pecan tartlet is made with only THREE ingredients (okay, four if you count salt). And it is so easy you won’t believe how truly delicious it is.

Did I mention they take about 10 minutes to put together?

Raw Pecan Tartlets

makes (2) 4” tarts or (18) mini tartlets
* double the recipe to make (1) 9” tart

Walnut Tart Shell
1 3/4 cup walnuts
3 dates
pinch of salt

Pecan Filling
1 1/2 cups large medjool dates, soaked for at least 30 minutes
about 1/2 cup pecans

In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.

Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.

edit: several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.

Enjoy!

 

What’s your favorite Thanksgiving Dessert? Have you decided what your making for dessert this year?

I think if I absolutely had to choose, I would go for a classic pumpkin pie or perhaps my pumpkin pecan cheesecake. Best case senario: a small slice of pumpkin, a small slice of pumpkin pecan cheesecake, and a small slice of pecan.

 

 

Filed Under: gluten-free desserts, Raw/Mostly Raw, sweets, sweets Tagged With: , , , , , ,

Chocolate Dipped Peanut Butter “Ice Cream” Bars

August 2, 2012 15 Comments

This might be my best dessert yet!

Don’t you LOVE those rich and creamy ice cream bars, dipped in chocolate and coated in nuts? I certainly don’t think it’s summer without these tasty treats and until yesterday I didn’t realize I could make them right at home.

I created two different recipes, not sure which way I wanted to go: healthy or decadent?  Turns out both are delicious and worth posting, So I bring you not one, but TWO recipes.

Chocolate Dipped Peanut Butter “Ice Cream” Bars – Makes 4

Peanut Butter Banana Ice Cream Bars (guilt-free)

2 frozen bananas

1/4 cup natural, smooth peanut butter

1/2 tsp vanilla extract

Peanut Butter Coconut Ice Cream Bars (decadent)

3/4 cup coconut milk

1/4 cup peanut butter

2 tbsp maple syrup

1/2 tsp vanilla extract

For Dipping:

12 ounces chocolate chips

1 tbsp coconut oil

1/2 cup crushed or chopped peanuts

To make the ice cream bars blend together frozen banana or coconut milk with peanut butter. Add vanilla extract (and maple syrup if using coconut milk). Blend until smooth. Spoon or pipe the ice cream into popsicle molds and freeze until solid (at least two hours).

Once frozen, prepare your chocolate by melting together chocolate and coconut oil in a wide mouth pint-sized jar.

*You won’t use the whole bag of chocolate chips when dipping, but it’s important to melt it all so that you can evenly dip your ice cream bars. The extra chocolate will store for several months at room temperature.

Finely chop the peanuts or crush them in a food processor and put in a shallow bowl or plate.

Remove bars from molds by running hot water on the outside and one at a time dip into the melted chocolate. Allow excess chocolate to drip off. Gently press the dipped bar into the crushed peanuts, coating both sides.

Set on a silicon mat or wax paper and repeat until all bars are dipped and coated. Place back in freezer for 20 minutes to allow to fully set up.

When it comes to dessert do you choose healthy or decadent?

Filed Under: Eating in Season, gluten-free desserts, Summer, sweets Tagged With: , , , , , , , , ,

Neapolitan Popsicles

July 30, 2012 6 Comments

Yesterday I made 8 of these little things. Today when it was time to photograph I only had two left!  This is because last night when Jason and I were taste testing the final product, we had a hard time stopping.

But it’s okay because these delicious Neapolitan Popsicles are less than 40 calories each!  You are lucky to be seeing pictures because it took all my restraint to save the final two.

Ready for an incredibly healthy, delicious dessert?

Neapolitan Popsicles – makes 8 popsicles

2 large frozen bananas

1  cup frozen strawberries

3 tbsp cocoa powder

2-3 tbsp soy milk

1 1/2 tsp vanilla extract

2 tsp agave nectar (optional)

Using very ripe bananas (the riper the sweeter), cut them into chunks and freeze. I use frozen bananas enough to make an effort to always keeping some in my freezer, a practice I highly recommend.

Starting with the chocolate layer, place 1 frozen banana  in a food processor (or if you’re lucky enough, a vitamix) with cocoa powder and 3/4 tsp vanilla. Blend until smooth. It should be the texture of soft serve ice cream. Spoon or pipe the chocolate banana mixture into popsicle molds, filling 1/3 full. freeze for 1 hour.

Now the vanilla layer. Using the other frozen bananas and remaining 3/4 tsp vanilla, blend until smooth. Spoon or pipe on top of the chocolate layer. At this point, stick your popsicle sticks into the molds, through the vanilla layer, stopping when you hit the top of the chocolate. Refreeze for another hour.

Finally the strawberries!  Blend your frozen strawberries in your food processor with enough soy milk to process into a smooth, sorbet-like consistency. If your strawberries aren’t very sweet, add agave nectar or other liquid sweetener. Top off the poposicles with strawberries, pouring or piping around the sticks. Give it a few gentle whacks (is that an oxymoron?) to settle the bubbles and freeze one more time until strawberries are solid.

Gently remove popsicles by running hot water around the molds. And enjoy as many as you can handle!

 

Filed Under: Eating in Season, gluten-free desserts, snacks, Summer, sweets Tagged With: , , , , ,

no bake oatmeal raisin cookie bites

June 15, 2012 4 Comments

The other day I had walnuts soaking overnight for a raw “tuna” salad but the next morning I just wasn’t in the mood. I wanted something sweet. I scanned through my pantry, trying to figure out what ingredients I could throw together to get my sweet fix and ta da! the No Bake Cookie Bites were born.

No Bake Oatmeal Raisin Cookie Bites
gluten-free, sugar-free, and soy-free
makes 12

1 cup soaked walnuts
1/2 cup dates
1/2 cup oats, 1/2 ground together (use gf oats to make the cookies gluten-free)
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
2 tbsp raisins

In a food processor mix together dates, walnuts, salt, cinnamon, and vanilla until it is a fairly smooth paste. Add 1/4 cup oats and blend into the mixture. Remove dough from food processor and place in a medium sized bowl. Fold in the remaining oats and raisins.
Scoop dough into 2 Tbsp sized pieces and roll into balls. Allow cookie bites to set up in the refrigerator for an hour. Store in fridge.

Enjoy!
I’ll be experimenting with a lot of flavor combinations. These cookies are so easy, good, and healthy! Next up…Peanut Butter Cookie Bites.
What is your favorite kind of cookie?
Filed Under: gluten-free desserts, sweets Tagged With: , , , , , ,
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