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)
For the mint moringa cream
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.
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.
Arrange on a lined baking sheet and bake for 15-20 minutes. Leave to cool completely.
Blend all the filling ingredients in a blender until smooth.
Spread a thin layer of the filling onto one of the cookies and top with another.
Store in an air-tight container for up 4 days.
For more delicious recipes by Nadia's Healthy Kitchen check out her website here!