Chocolate-Dipped Sprouted Raweos
These Chocolate-Dipped Sprouted Raweos (raweos? yes, raweos. okay, raw oreos…) have got to be one of my favorite unhealthy-to-healthy transformations. These are how treats should be. Wholesome, actually benefiting your body and filling, yet just as chocolatey and satisfying as the ones that come in a package. The ones that are refined flour on top of sugar on top of high fructose corn syrup on top of nasty oils…
At least double the size of any ordinary oreo, these Raweos are not that. Not some thin little cracker-thing that you mindlessly eat then wonder where they went. These will stop you in your tracks.
A beautifully nourishing, cream-filled sandwich treat. A shift from man-made food-products back to God’s original design can yes, even apply to sweets.
Saying goodbye to those man-made products has transformed my own life. I was just talking with a friend the other day about how much clarity there is when you filter that out of your life. I’ve seen it especially throughout this past year as I’m reflecting on my first year of graduate school that I just wrapped up last week. Whoa, whoa, whoa… I cannot even believe that I’m one year down.
My last few weeks were filled with projects, projects, and more projects, with a few exams sprinkled in. But through it all, I was so at peace. I didn’t have an ounce of stress or worry, which was totally all God. Jesus is peace. In the midst of even the busiest and what should be stressful times, He alone provides the peace that surpasses all understanding.
Shout out to His way of eating, too. It has been my returning to His way of eating and living that I was able to wake up early, early every morning with energy and tackle the day, pressing through all of that work with energy and vitality! Such a vast amount of information I learned, yet it all came back around to what I knew, and that is that God’s way and design of eating/health is best!
How to make without measurements:
- In a bowl, add sprouted buckwheat, a scoop of date paste, and a good sprinkle of chia and/or flaxseeds. Using an immersion blender begin grinding up, slowly adding in coconut flour to help absorb moisture, raw cacao powder mixed with a splash of water for easier mixing, and extra buckwheat as desired for the amount of dough you want. Blend until desired consistency and add cacao powder and date paste until your perfect flavor. Mix in a scoop or so of coconut butter or cold-pressed coconut oil which will help the cookies solidify in the freezer (optional, but they might be slightly softer). Press out onto parchment paper or a silicone mat to desired size and place in the freezer.
- Blend together coconut butter with water until thinned out just enough to be easily spreadable. Mix in date paste until just sweet enough and a squirt of lemon juice to brighten it up. Pull the cookies out of the freezer, spread one cookie with an even layer of cream and top with another cookie.
- Dip into my “Hard Shell” Chocolate Sauce, or melted dark chocolate/raw cacao paste.
- 2 cups sprouted buckwheat
- ¼ - ⅓ cup coconut flour
- ⅓ cup raw cacao powder, mixed with a splash of water to make a paste
- ¼ cup date paste
- 2-3 tablespoons chia seeds
- 2-3 tablespoons ground flaxseeds
- 1 tablespoon coconut butter or cold-pressed coconut oil, optional
- Pinch of salt
- ½ cup coconut butter
- ½ cup water
- ¼ cup date paste
- 1 slice of lemon
- My Raw "Hard Shell" Chocolate Sauce (linked above), or melted dark chocolate/raw cacao paste
- Optional extra coconut flakes, a sprinkle of salt, or other desired sprinkles.
- Sprouted buckwheat is the base of these cookies and the coconut flour helps absorb some of the moisture. Add all ingredients to a mixing bowl and loosely stir together. The coconut butter is optional, however the cookies might be on the softer side.
- Using an immersion blender, begin blending together until you’ve reached your desired consistency. For these cookies I like mine on the smoother side, but leave as chunky as you want.
- You want the dough to easily bind together and form a ball. If it is too dry and not blending well, add an extra spoonful of date paste or a sprinkle of water. If it is too loose and wet, slowly add in extra coconut flour and even extra chia or flax, until it begins to dry slightly and bind together.
- Taste. Is it sweet enough? How’s the chocolate flavor? Add extra in small increments if desired.
- Roll into balls and press out onto a cookie sheet lined with a silicone mat or parchment paper. I make mine into cookies about 2” across and ¼” thick, but feel free do to your liking.
- Place in the freezer to firm up.
- Add coconut butter, dates, and lemon to a blender or food processor. Begin blending while streaming in water until smooth and creamy.
- Taste and adjust with an extra date if needed. If too sweet, add extra coconut butter.
- Pull the cookies out of the freezer and spread an even layer of cream on one cookie, then top this cream with another cookie. Continue until you have all your sandwiches.
- Dip into my “Hard Shell” Chocolate Sauce, or melted dark chocolate/raw cacao paste, or your own recipe for healthy chocolate. Sprinkle with desired toppings. Place in the freezer to firm up and enjoy! Can be kept in the freezer or fridge.
Raw cashews can be used in replace of the coconut butter. Blend together those same ingredients with cashews instead until you reach a thick and creamy filling.