What I love about this lifestyle [plant based eating] is that anyone can start incorporating it into their own lives anytime and to whatever degree, and start to feel better. It does not require an immediate and complete overhaul-just an increased awareness of how what you eat makes you feel and of adding more and more raw foods in place of others..Light, clean, natural, and alive foods make you feel light, clear, and more alive. And sexy. Take my word for it. -Sarma MeIngailis, Owner of Pure Food and Wine & One Lucky Duck
Inspired by one of my favorite New York spots, today I am so excited to share my take on One Lucky Duck’s Raw Orreo Cookie- my Green Monster Raw Oreos. Having worked and dined at One Lucky Duck while living in NY, I was (am) constantly in awe of their ability transform such simple and unadulterated ingredients (think raw almonds, kale leaves, and sea vegetables) into extraordinarily gorgeous, appetizing, and creamy (yet cream-less) raw plates. I’ve been craving their Orreos since moving to DC and finally built up the courage to mess with perfection. Made with pistachio cream filling and rich cacao, these Green Monsters are a divinely salty, and cream-less yet creamy, no-bake and no-dehydrator raw Oreo alternative. Bonus: they’re green.. need I say more.
I serve my Green Monsters with a massive mug of black coffee or a tall glass of cold almond milk.
Green Monster Raw Oreos [makes 13 Oreos]
½ cup (2 ounces) raw unsalted cashews
½ cup (2 ounces) raw unsalted pistachios
1 cup (4 ounces) raw unsalted almonds
5 medjool dates, pitted and soaked in warm water for 10 minutes
2 tablespoons pure maple syrup
½ cup cacao powder
1/8 teaspoon sea salt
1 tablespoon coconut oil
1 vanilla bean, scraped
1. In a medium bowl, cover cashews and pistachios with room temperature water. Set aside and allow to sit for a minimum of 1 hour, or until nuts begin to soften. Drain and rinse thoroughly.
2. Meanwhile, in a food processor fitted with an S blade, process almonds to a fine powder (be careful not to over process or you’ll fine yourself with almond butter!). Add maple syrup, cacao, and sea salt and continue to process until a dough ball begins to form.
3. Remove dough from processor and place on lightly oiled cutting board or flat surface (I use coconut oil). Using a rolling pin, roll dough out until it is ¼ inch thick. Using a circular cookie cutter (1-2 inches in diameter), or sharp knife, cut the dough into 26 circles. Place cookie circles on flat surface and freeze for a minimum of 1 hour, or until relatively solid.
4. While cookies are freezing, place soaked and rinsed cashews and pistachios, coconut oil, and vanilla bean in a food processor fitted with an S blade. Process until mixture becomes creamy (3-5 minutes).
5. Remove cookies from freezer. Using a knife (or your fingers), spread pistachio cream onto the bottom side of one cookie, then cover the cream with the bottom side of another to form a cookie sandwich. Repeat until all cookies have been sandwiched.
6. Place cookies in a tupperware with a tight seal and freeze for a minimum of two hours, or until completely firm. Enjoy!
Nutritional Information [per serving= 1 Oreo]
150 Calories, 35g Carbohydrates, 9.7g Fat, 4.5g Protein, 2.2g Fiber, 8.2g Sugar