Raweos (Raw Oreos)

Following on for the “raw food” trend which is increasingly being seen over social media and throughout pop up shops and blog posts, i thought i shouldn’t be too skeptical of the idea and try out one of the most common sweet recipes.

Introducing the Raweos! For those of you who unaware these are RAW oreos. These are a great treat for those following a raw food diet (Raw foodism is the dietary practice of eating only uncooked, unprocessed foods.) or for those who are just interested in a great tasting snack/afternoon treat which doesn’t seem as naughty! These raweos are refined sugar, dairy free and vegan friendly so perfect options for those following one of these diets.

The only thing to mention is that if you are expecting these to taste exactly like an oreo that you can buy from the shops, then don’t be shocked when you taste these… The biscuit layer is much softer and chewier, but it’s moist and richness overpowers that of a normal oreo. Again, quite possibly the best part about this biscuit is the vanilla cashew cream centre. Clearly the creaminess is amazing coming from just soaked cashews, but the vanilla flavour also adds a great sweetness to the biscuit without it feeling too sugar packed and head-ache causing!

These biscuits are a great introduction into the raw food following, they still are a treat and full of ingredients which should be eaten in moderation, but they are very delicious and moreish!

Give them a go, they are definitely some of the best tasting afternoon delights yet!


For the biscuit base

  • 100g brazil nuts
  • 80g almonds
  • 50g pecans
  • 200g Medjool dates (around 12-14 dates)
  • 1 tbsp maple syrup
  • 3 tbsp cacao powder
  • 3 tbsp water (not all may be required)

For the vanilla cashew cream

  • 100g soaked cashews (at least 6 hours in water)
  • 1 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 2 tbsp coconut or cocoa butter

The Method for the biscuits:

  1. In a food processor, combine the nuts and pulse until a flour consistency forms. Then add the dates and syrup until a thick paste comes together.
  2. Add the cacao powder and water (level dependent on eye and feel) until a thick dough forms.
  3. Roll out the dough ( i did this between 2 sheets of baking paper) till about 2cm thick.
  4. Then using a circle cutter, cut out circles of the dough (make sure you achieve an even number so can pair them together when filling!) and place onto a baking tray and place into fridge until ready to use!

The Method for the cashew cream:

  • Pulse the soaked cashews with the coconut oil, maple syrup, vanilla and coconut or cocoa butter.
  • Blend until creamy and then place in the freezer for 10 minutes before use!

To assemble the oreos… Place a spoonful of the cashew cream filling onto a biscuit and sandwich with another biscuit on top and gently push down!

Chill until served!

To fizz up the recipe try adding another flavour to the biscuit, what about peanut butter or a fruit filling!



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