Chances are, if you have had a little peruse at any of my previous recipes, you will know that I am all about the balance of healthy and wickedly indulgent.
Lets be honest here… these oozy melty ice cream cookies are certainly no exception.
Although inspired by the all-American Oreo cookie, these versions are far more saintly. They are made primarily from a mixture of nuts and dates and cocoa thus making them a powerhouse of beneficial vitamins and fats that keep hair soft, skin supple and brains ticking… Thats what I tell myself when I find myself eating them for breakfast anyway. That’s maybe not the wisest option, but they are certainly a worthy afternoon treat or post supper snack.
Usually I am all about ease and speed but in this instance, I used raw cacao beans that I brought back from Bali and ground them into a powder instead of using cacao. The richness and depth of the chocolate was much more than pre-ground cacao, so I would certainly recommend getting hold of whole beans or cacao nibs and grinding them in a dry food processor if you can. Health food shops, online and Wholefoods can certainly help out with that.
Also in place of any additional maple syrup/ honey or liquid based product, I have used liquid stevia to lift the sweetness of the cookies slightly. You might already be familiar with stevia. Varieties of it are now available in most supermarkets, but these are often processed and cut with sugar. If you can, you want to get hold of the liquid drops, failing that, leave it out, or use 2 tablespoons of additional coconut sugar. I have included a link below to my favourite brand of Stevia where you can buy it online.
- 125g roasted cashews
- 100g medjool dates
- 65g raw cacao, or cocoa powder
- 2 tablespoons thick coconut milk
- a pinch of fine sea salt
- 5-6 drops vanilla stevia liquid (optional)
Coconut Ice Cream Filling
- 1 cup/ 250ml thick coconut milk
- 3 tbs melted coconut oil
- 1/4 cup honey
- 1/4 teaspoon fine sea salt
For the Filling
Place all the ingredients together in a blender and whizz until fully combined. Place the mixture in plastic tupperware and pop in the freezer for 3-4 hours to harden.
For the Raweos
Place the cashews in a high speed blender and blend until they reach a smooth crumb. Once fine, add all the remaining raweo ingredients into your food processor and blend until all ingredients mix together. This should take around 2-3 minutes. Once the mixture has come together, turn it out, shape into a large disk and place in a freezer bag. Place the mixture in the fridge to chill for an hour.
Once the mixture is chilled, place between two sheets of parchment paper and roll out using a rolling pin until the mixture is 2cm thick. Use a cookie cutter to cut the raweos into disk shapes. The mixture should make 10-12.
Take the filling mixture out of the freezer and add one heaped tablespoon to each of the 6 disks, then top with another layer of chocolate cookie dough. You want to do this quickly because the ice cream filling melts fast! Coat the whole individual raweo sandwich with clingfilm and place in the freezer overnight.
Once the raweos are frozen, they are ready to eat.
Serving suggestion is two per person for pudding, but lets face it, these aren’t designed to keep the freezer company so lets go with three 😉