Low FODMAP, Vegan, Gluten Free, Refined Sugar Free


2 Tablespoons Organic Cacao Powder
2 Cups Almond Meal (or any other flour substitute)
1/2 Cup Coconut Oil, melted
2 Teaspoons Organic Vanilla Powder
1 Tablespoon Rice Malt Syrup, or ½ Tablespoon Coconut Sugar

Mint Filling:
1 Can Coconut Milk or Cream (refrigerated overnight – this is a must)
1 Teaspoon Organic Vanilla Powder
2 drops of Twenty 8’s Peppermint or Spearmint Essential Oil
1 Teaspoon Spirulina – for the colour and a bit of extra nutrients!


Mint Raweos_2_track2health


Combine all ingredients for the cookie, except the coconut oil. Add the coconut oil one spoon full at a time. Because they are raw, you don’t want the mixture to be crumbly, but you don’t want it to wet either. The perfect mixture will be easy to roll, still firm, not leave any residue on your hands and have a slight ‘oily’ texture. Play around with the wet and dry ingredients until you’re happy.
Once combined, either roll the entire mixture out and flatten with a rolling pin, or roll individual balls of mixture (about the size of a dessert spoon) and flatten with your hands. Desired thickness: no thicker than half a centimetre.

Once they resemble cookies, place on a baking lined tray and freeze whilst making the filling.

It is essential to use refrigerated coconut cream for this recipe, to ensure the cream and coconut water have separated – this will make it thick and easy to manipulate. Then, simply combine all of your ingredients. I find it easier to use a whisk or beater for the Mint filling to achieve a light and fluffy consistency.

Then simply put your filling into a piping bag and pipe onto one of the cookies. Then place another cookie on top to sandwich the filling.

You’re all done! Either keep your raweos in the fridge, or in the freezer for ice-cream sandwiches.