MINT MORINGA OREOS (VEGAN & GLUTEN-FREE)

November 8, 2017

I have made a raw version of Oreos in the past, but today I’m showing you how to make baked Oreo cookies filled with a refreshing mint and Moringa filling. They’re gluten-free and completely plant-based. 

 

 

Mint and chocolate is such a delicious combination. In fact, my favourite chocolate flavour is mint dark chocolate. I usually have a square or two after dinner if I don’t have any homemade treats lying around. Yes, I don’t always have an abundance of homemade treats in my house at all times 😂 Shocker, right?

 

Even the hubby enjoyed these mint moringa Oreos and he’s not at all a fan of mint chocolate. He says to him it tastes like toothpaste…what?!? I find it so refreshing and palate cleansing, again especially after a meal.

 

 

This is my second recipe collaborating with FERA Moringa. I was challenged to use moringa in a more creative way. Most moringa fans would usually add it to their morning smoothie, juice or porridge/oatmeal bowl, which is completely fine, but I wanted to find more exciting way to use this amazing ingredient. 

 


Moringa is derived from the moringa leaf, which is one of the most nutrient-dense plants on the planet packed with minerals, essential amino acids, antioxidants, phytonutrients and anti-inflammatory compounds. Incorporating it into recipes like this is a really easy way to top up on nutrients making sure you’re getting sufficient amounts in your diet.

 

 

FERA have offered me a discount code to share with my blog readers and social media followers, so if you would like 30% off your Moringa order, head over to FERA and use the code ‘Nadia’ at the checkout! 

 

 

 

 
MINT MORINGA OREOS (VEGAN & GLUTEN-FREE)

Makes: 20-24

Ingredients

  • 1 1/2 cup oat flour – plain oats ground up into a flour in the food processor. Use gluten-free oats if allergic/intolerant

  • 1/2 cup cocoa powder

  • 1/2 cup coconut sugar or white/brown sugar

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup coconut oil

  • 1/4 cup milk of choice

For the mint moringa cream

  • 1 cup cashew – preferably soaked for 4 hours

  • 2 tbsp maple syrup or liquid sweetener of choice

  • 1 tbsp coconut oil

  • 1/4 cup milk

  • 1 tsp FERA moringa

  • 1 tsp mint extract

 

Method

  1. Preheat your oven to 180°C (160°C fan assisted/350°F Mix the flour, cocoa, sugar, baking powder and salt in a bowl. Add the coconut oil and milk. Mix to combine. 

  2. Transfer the dough onto a well floured surface. Roll out into a 1/4-inch-thick rectangle and use a round cookie cutter to cut out the cookies.

  3. Arrange on a lined baking sheet and bake for 15-20 minutes. Leave to cool completely.

  4. Blend all the filling ingredients in a blender until smooth. 

  5. Spread a thin layer of the filling onto one of the cookies and top with another. 

  6. Store in an air-tight container for up 4 days. 

  7. Enjoy!

 

 

For more delicious recipes by Nadia's Healthy Kitchen check out her website here!

 

 

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