WHAT'S IT GOOD FOR:
cacao: mood improver, antioxidants, magnesium
dates: energy giver, fiber, multiple vitamins and
minerals such as calcium, vitamin A & K, zinc, phosphorus
makes about 5-6 oreos
INGREDIENTS:
CRUST:
250 g dates
5 tbsp cacao nibs
250 g cashews
100 g oats
1 tsp coconut oil
3 tbsp tiger nut powder
2 tbsp feinstoff raw cacao powder
a pinch of salt
CREAM:
25 g shredded coconut
50 g cashews (soaked overnight in water)
1 tsp coconut oil
1 tbsp water (or a bit more)
1/2 tbsp agave syrup
a pinch of vanilla extract
a pinch of salt
GOOD TO HAVE: food processor or high-speed blender, parchment paper, small baking tray (about 24 x 18 cm) or tupperware container, spatula
HOW TO:
1. Chop dates roughly and add them together with cashews and oats to a food processor or high-speed blender. Blend until you get small chunks. Add all other ingredients (except water) and blend well. Make sure to scrape down the sides from time to time and blend again until everything is well combined. Add water one tbsp at a time if the mixture is too dry and if too liquidy more oats. Pulse until dough begins to form a sticky ball, then transfer the batter into a small parchment-lined baking tray or tupperware container.
2. Either use your hands or a spatula to press down the mixture until you get a flat even block (about 1-2 cm high). Then cover with another sheet of parchment paper, again use your hands or a spatula to press down even more and smooth out the surface. Refridgerate for a at least an hour until it is solid.
3. In the meantime drain cashews and add them together with coconut oil, shredded coconut, vanilla, salt, water and agave syrup to the food processor. Blend on high-speed (for about 2-3 min) until you get a smooth creamy texture. Then and blend again until you're happy with the consistency and there are no more cashew chunks left. (at least for 5 min) Stop from time to time and scrape down the sides. Set ganache aside.
4. Remove crust from the freezer and transfer onto a cutting board. Use a glas to get small round oreo halfs and spread cream (1-2 tsp) in between two crust halfs. Repeat with remaining pieces. Place bars on parchment paper to set. Enjoy and keep leftovers refrigerated! They last for about a week or freeze them for up to 3 months.