A healthier and vegan version of Oreos that will satisfy your craving without any of the guilt.
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!
Serving Size 1
Servings 0