Raw Mint-Filled Oreo Cookies
makes 12 sandwich cookies
1 1/2 cup almond meal
1/2 cup raw cacao powder
1/4 cup raw coconut nectar / Yacon Syrup
1/2 tsp vanilla bean powder
1/4 tsp salt
Mint Cream Filling
1/2 cup coconut butter
2 tbsp raw coconut nectar
1/2 tsp peppermint extract
5-6 mint leaves, optional (for natural coloring)
In a small bowl mix together almond meal, cacao powder, and salt until thoroughly combined. Add agave nectar and vanilla and mix until a uniform dough has formed. Kneed together to form a large ball.
*For a smoother look, blend the almond meal and cacao powder in a food processor to a fine powder before adding the remaining ingredients.
Place dough on a sheet of parchment paper. Top with another piece of parchment paper and roll out to about 1/4” thickness. Chill dough for 20 minutes.
With a small 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 for 16-20 hours, until cookies are firm.
To make the filling, blend together the ingredients using a handheld mixer or stand up mixer. Place about 1 tsp of filling on top of half the dehydrated cookies, topping with the other half. Press down lightly to spread the filling.
*If using fresh mint leaves for color, puree first then mix with the rest of the filling ingredients.
Store in refrigerator.