Monday, August 20, 2018

Caramel stuffed chocolate chip cookies (Vegan!)

Whisk together:
1/2 Cup coconut sugar
3/4 Cup brown sugar
3/4 tsp salt
1/2 Cup coconut oil

Then add:
1/4 Cup almond milk
1 1/4 tsp vanilla 

Using a Spatula add:
1 1/2 Cup flour
1/2 tsp baking soda 

3/4 Cup vegan chocolate chips 
Refrigerate for 30 min. 

**If you want to stuff them, unwrap & roll into a ball “cocomels coconut milk caramels”. Wrap chocolate chip cookie dough around it.  Refrigerate again for 10 min before baking.

Bake 350 degrees, 12-15min


Wednesday, August 1, 2018

Oreos (Raw & Vegan!)

For the Cookie:

1 cup almonds
1/2 cup cacao powder
1 cup medjool dates (pitted)
1/4 cup maple syrup
water for consistency

For the Cream filling:

3/4 cup cashews
1/4 cup water
2 tablespoons melted coconut oil
2 tablespoons maple syrup
1/2 tablespoon vanilla extract
dash of sea salt


1st: Make the cream filling.  You may need to scrape down the sides a few times.  Then put in refrigerator to harden.

2nd: Blend the almonds 1st.  Then add in cacoa.  Blend.  Add the rest of the ingredients, scraping down the side when needed.  Add water 1 tablespoon at a time, if necessary. 

3rd: Make tablespoon size cookies and place on parchment paper. Place in freezer to harden.

4th: After about 15-20 minutes, place filling on one side of the cookie, top it with another cookie.  Finish the batch and place cookies back in freezer to harden.

5th: After about 20 minutes, ENJOY!!!