Chocolate covered Oreos 

I’m sure I’ve told you this before, but every time I go to the US my visit includes at least one visit to some sort of CVS, Duane Reade or the like. I don’t know what it is about American pharmacies, but they totally shit all over Boots and Superdrug. My favourite aisles are the nail polish aisle (oh to behold the colours) and the snacks aisle, although the latter is more to buy presents for friends and family these days than to buy myself any such sugar-laden delights.

You wouldn’t believe all the different flavours of Oreos they have over there; there’s all sorts of variations including stuff like red velvet and strawberry cheesecake (which I’m sure is made with real strawberries, not) as well as my personal favourites which I discovered (and Mr H devoured) on our last trip to NY – chocolate covered oreos. As if two chocolate biscuits sandwiched together with a creamy filling wasn’t enough, cover it in chocolate too. Well America yet again I salute you. I think perhaps that ought to be my motto in life – when things get tough, just cover them in chocolate, I mean what’s not to like!

You know what I also found out – March 6th is National Oreo cookie day, well who knew. Although I’m pretty sure that it’s ok to eat Oreos any day of the year. You know what’s even more ok though? Eating THESE chocolate covered Oreos, because they’re a darn sight healthier (and yummier) than the real thing. Honestly they’re just divine, so don’t wait for 6th March for come along, get in the kitchen right now and make these, you sure as hell will not regret it!

For the cookies

  • 1 1/4 cup cacao powder
  • 6 tbsp maple syrup
  • 1 cup ground almonds
  • 1/2 cup buckwheat flour
  • 5 tbsp coconut oil
  • 5 tbsp cashew butter

For the filling

  • 1/4 cup cashews, soaked in water for at least 4 hours
  • 1/4 cup coconut cream
  • 2 tbsp coconut oil
  • 1/4 tsp vanilla extract
  • 2 tbsp maple syrup

    For the chocolate coating

    • 1/4 cup cacao powder
    • 1/4 cup maple syrup
    • 1/2 cup coconut oil, melted
    • 1/4 cup cashew butter

    Preheat your oven to 180 degrees. To make the cookies, combine the ingredients in a bowl starting with the cacao powder, ground almonds and buckwheat flour, then stirring in the maple syrup, coconut oil and cashew butter and knead until you have a smooth dough. Shape this into about twelve round cookies, pop them on a baking sheet and place in the oven . Bake for 10 minutes, then remove from the oven and leave to cool.

    For the filling, add the ingredients to a food processor and whizz until they form a smooth creamy mixture. It may seem quite liquidy but don’t worry – it will set in the fridge! Place it in the fridge for half an hour, then when it has set (and the biscuits have cooled) spoon it onto half the cookies and squish down the other halves on top to make delicious sandwiches. Place these in the freezer for an hour while you make the chocolate.

    To make the chocolate, simply pop the melted coconut oil in a bowl and then stir in the maple syrup, cacao powder and cashew butter. Keep stirring until you have a thick, smooth chocolate, then remove the cookies from the freezer and one by one coat them in the chocolate. Give them a couple of coats for good measure and then dig in!

    Love, Mrs H xx


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