Chocolate Raw Vegan Oreo Treats
This celebrates the iconic Oreo cookie in dairy-free, gluten-free and sugar-free style! It's full of coconut, cacao and cacao butter and tastes deliciously creamy. I made in little cupcake tins but you can make as a slice in a small deep pan. For the photo I drizzled in maple syrup and added some chunks of Living Earth chocolate, but this is purely optional. Hope you like, BB xxx
¼ cup coconut oil
¼ cup pure rice malt syrup
¼ cup raw cacao powder
or melt your favourite organic chocolate
1/2 cup macadamias
4 tablespoons coconut oil
½ cup pure rice malt syrup
1 cup cacao butter, melted
The Bondi Baker Method
Step 1- Whisk the coconut oil, maple syrup until it is combined and resembles chocolate sauce. Alternatively you can melt a couple of your favourite organic chocolate bars. Pour the mixture into well greased cupcake tins slice tins press it down to form the base. Place in the freezer.
Step 2- Put the topping ingredients into your food processor and pulse until really creamy. Pour the mixture on top of the base and return it to the freezer to set. Then remove it from the cupcake tins and store it in an airtight container in the fridge. Yum!!!