RAW-REOS

Sometimes you just need a little sweet in your life & thats where these

guilt free Raw-reos come into play!

These delicious treats are raw, vegan, and gluten free.

Delicious sweet vanilla cream smooshed between two raw chocolate cookies.

Sweetened with dates, and raw honey only.. these raw-reos not only satisfy your sweet tooth but remain a satisfying low glycemic treat.

Not only are these raw-reos super satisfying to your sweet tooth but they provide an abundance of nutrition to your body at the same time, with real whole foods.

You will need: (15 cookies)

Cookie

1 cup raw almonds

1/2 cup dates (soaked for 30 minutes)

1/4 cup ground flaxseeds

1/2 cup raw cacao powder (or sub cocoa powder)

1/2 tsp pink himalayan salt

Cream

1 cup raw cashews soaked for 8 hours

1 tbsp melted coconut oil

1 tsp vanilla extract

1 tbsp + 2 tsp raw honey or maple syrup

[You can use maple syrup in place of rice malt syrup, but I prefer rice malt syrup but it is low in fructose and low glycemic]

To make:

1. To your food processor add almonds, ground flax and dates. Blend until mixed throughout. Then add in the cacao and pink salt continuing to process for 5 minutes. A dough ball should form.

2.Have handy two sheets of parchment paper. Place dough on one sheet, cover with the other sheet, and roll out dough with a rolling pin until about 1/4 inch thick.

1. Use a circular cookie cutter to cut out circles. Continue to roll the dough and cut out cookies until there is no more. Refrigerate cookies on parchment paper while making the vanilla cream.

2. To a high speed blender or “cleaned” food processor add all of the cream ingredients: cashews, coconut oil, honey or maple, vanilla extract. Process until smooth. Let sit in the refrigerator for 10 minutes.

3. Remove your cookies and cream from the fridge and smear vanilla cream onto of one circular cookie, covering with another. Refrigerate for up to a week or freeze for longer use.

There amazing!