As a Belgian, I love my chocolate desserts and this is definitely one of my favorite sweet treats. Rich, creamy, 100% plant-based and oh so yum!

When I was a small kid I always loved Oreo cookies and bounty bars. Unfortunately, these sweet treats are laced with refined sugar, preservatives, artificial flavors, and other not-so-good-for-you ingredients.

With the inspiration of my two favorite sweets in mind, this chocolate covered coconut vanilla Oreo was born. And do I need to tell you it tastes amazing and is actually good for you (if you don't eat them in one go of course ;) )

Served with a lovely cup of green tea with mint, cardamon and a hint of cinnamon, these sweets were a perfect afternoon treat.

DARK CHOCOLATE-COATED COCONUT VANILLA OREOS (VEGAN - RAW - GF)

INGREDIENTS

For the cookies

1 1/3 cup almonds (or any other nut or a mix of nuts you like)
3/4 cup dates, pitted
1/4 cup goji berries
3-4 tablespoons raw cacao powder
Sea salt to taste
1-3 tablespoons water

For the coconut vanilla creme

1 cup desiccated coconut
2 tablespoons melted extra virgin coconut oil
Vanilla extract to taste
Coconut milk until desired consistency

For the dark chocolate cover

1/2 cup maple syrup
1/2 cup cacao powder
1/3 cup coconut oil

DIRECTIONS

For the cookies

Blend almonds (or other nuts of your choice) until powder-like. Add other ingredients and blend until homogenous mixture. Add water as needed until the mixture comes together in a ball.
Roll the dough between 2 sheets of parchment paper until desired cookie height. Use a cookie cutter (I used the top of a cocktail mixer) to cut little rounds. Freeze until hardened.

For the coconut vanilla creme

Blend all ingredients until coconut butter-like texture. Add peppermint or other flavors if you want.
When to cookies are hardened, layer coconut creme on half of the cookies and add the remaining cookies on top.
Freeze to set.