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 Â½ Tablespoon Coconut Sugar
1 Can Coconut Milk or Cream (refrigerated overnight – this is a must)
1 Teaspoon Organic Vanilla Powder
2 drops of Twenty 8â€™s Peppermint or Spearmint Essential Oil
1 Teaspoon Spirulina â€“ for the colour and a bit of extra nutrients!
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 donâ€™t want the mixture to be crumbly, but you donâ€™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 â€˜oilyâ€™ texture. Play around with the wet and dry ingredients until youâ€™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 â€“ 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.
Youâ€™re all done! Either keep your raweos in the fridge, or in the freezer for ice-cream sandwiches.