Raw and Vegan

Raw Oreo Easter Eggs and Bunnies

It’s Easter! And Easter brings chocolate eggs, carrot cake, hot-cross buns and more chocolate. πŸ™‚
I posted a recipe for raw carrot cake squares a few days ago. If you haven’t seen it, here is the link.
These raw Oreo chocolate eggs and bunnies are made from oats, dates, almond pulp, cashew nuts and maple syrup. They are raw, vegan and gluten-free.

Raw and Vegan
Raw and Vegan

Makes: makes about 10 eggs and 5 bunnies
Preparation time: 2 hours

Ingredients

For the cookies:

  • 1 cup almond pulp
  • 1 cup medjool dates
  • 1 cup gluten-free oats
  • 2 tbsp raw cocoa powder
  • 1 tsp vanilla extract

For the vanilla filling:

  • 1/2 cup raw cashew nuts
  • 2 tbsp coconut nectar
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract


Directions

For the “cookies”:

  1. In a food processor blend the dates, almond pulp, cocoa powder and oats on a low speed for about three minutes or until it forms a stick dough.
  2. It it’s too dry, add more dates if too wet, add more oats.

For the vanilla filling:

  1. Soak the cashew nuts in water for approximately 4 hours.
  2. In a high speed blender mixed the drained nuts, maple syrup and vanilla essence until smooth. Add a little bit of almond milk or water if it’s too thick.
  3. Add the coconut oil and process until well combined.
  4. Set aside in the fridge for about 4 hours or until thickened.

For Easter eggs:

  1. Gently press the mixture into a silicone egg mold, and allow it set in the freezer for about an hour.

For Easter bunnies:

  1. Roll the dough as thinly as possible and cut bunny cookie shapes with a bunny cookie cutter.
  2. Allow it to set in the freezer for about an hour.

To assemble:

  1. Spread the vanilla filling evenly onto half of your “cookies”, and gently press the remaining cookies on top of the frosted ones. Allow it to set in the freezer for an hour.

 

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