The recipe I posted for Twix Bars a couple weeks ago has been the most popular recipe on the blog. So I got the feeling that veganized (and healtified, is that even a word?) versions of popular candy bars is something people like to see more of. And of course, Oreos are one of the first things that come to mind!
Growing up in Turkey, we didn't initially have Oreos commonly available. So they were a common token of a recent trip abroad because they were sold at the duty-free store. I remember a trip back from Tunisia and I got about 10 packs of Oreos to last me until my next trip 😂 (I doubt they lasted that long, I probably went through them in a week or so!) Funnily enough, they lost their appeal for me when they did end up becoming commonly available in Turkey, sold in most supermarkets. And I also started eating healthier and reducing packaged food consumption.
While I don't eat Oreos anymore, as I think they've got way too much sugar and they're also not gluten free, I appreciate healthier, gluten-free versions. So I came up with these Chocolate Covered Oreos which gluten-free and sweetened only by dates.
Filled with a vanilla cream made of blended cashews, these Chocolate Covered Oreos are a great way to enjoy Oreos without pumping yourself up with refined sugars and preservatives. While they're great served at room temperature, I found them to be iressistible after sitting in the fridge for a couple hours. The flavours kind of meld together and the cream in-between slightly softens up the biscuit layers. It reminds me of French Macarons!
The biscuit layer is a variation of the Almond Crust recipe that I used in the Twix bars. It's got a bit of added Tapioca Flour for some added texture, and for a bit of a crunch. It also helps the dough hold together better, as we need to cut these into circles. I didn't have cookie cutters in the right size, so I used a wine glass to cut the dough into circles. I made it two ways, one with carob flour (you may sub cocoa powder in the same amounts if you like) and one with blueberry powder for that vibrant blue colour. There's no sweetener of any sort added into the crust, because I find that the cream layer lends its sweetness into the crust quite well.
As for the chocolate coating, I used carob chocolate. But any chocolate will work! I reckon these would be irresistible with white chocolate coating.
If you make this recipe, I'd love to know what you think in the comments section below. Enjoy!
Blend all the ingredients in a high-speed blender until completely smooth.
Cover and place in the freezer while you prepare the biscuit layer.
Whisk together almond flour and tapioca flour. Then add in the remaining ingredients and stir with a spoon until it forms a dough.
Place the dough in the freezer for 15-30 minutes, this makes it more pliable.
Preheat oven to 180C and line a cookie sheet with baking paper.
Sprinkle some tapioca flour onto your surface. Either with a rolling pin or with your hands, lay the dough out, about 1/4 inches thick.
With a cookie cutter (or a wineglass), cut the circles, about 2 inches wide. Repeat the previous step with the leftover dough until you've used up all of it.
Bake in the preheated oven for about 15 minutes, flipping them after the 10 minute mark.
Let cool completely, and place them in the freezer for about 15 minutes (or the fridge for about an hour.)
Add about 1/2 tbsp of cream onto a biscuit and cover with another. Place the cookies in the freezer for another 15 minutes (or firdge for an hour). This helps solidify them enough that they won't melt into the chocolate.
Melt 350 grams of chocolate of your choice with either a double boiler or larger bowl place on a smaller pot with boiling water. (making sure the chocolate doesn't touch the water)
Either dip the entire cookie into the chocolate, or do half. I like to do both.
Place in the fridge for another hour and they're ready to enjoy!
Ingredients
Directions
Blend all the ingredients in a high-speed blender until completely smooth.
Cover and place in the freezer while you prepare the biscuit layer.
Whisk together almond flour and tapioca flour. Then add in the remaining ingredients and stir with a spoon until it forms a dough.
Place the dough in the freezer for 15-30 minutes, this makes it more pliable.
Preheat oven to 180C and line a cookie sheet with baking paper.
Sprinkle some tapioca flour onto your surface. Either with a rolling pin or with your hands, lay the dough out, about 1/4 inches thick.
With a cookie cutter (or a wineglass), cut the circles, about 2 inches wide. Repeat the previous step with the leftover dough until you've used up all of it.
Bake in the preheated oven for about 15 minutes, flipping them after the 10 minute mark.
Let cool completely, and place them in the freezer for about 15 minutes (or the fridge for about an hour.)
Add about 1/2 tbsp of cream onto a biscuit and cover with another. Place the cookies in the freezer for another 15 minutes (or firdge for an hour). This helps solidify them enough that they won't melt into the chocolate.
Melt 350 grams of chocolate of your choice with either a double boiler or larger bowl place on a smaller pot with boiling water. (making sure the chocolate doesn't touch the water)
Either dip the entire cookie into the chocolate, or do half. I like to do both.
Place in the fridge for another hour and they're ready to enjoy!
