Directions

1. Combine walnuts, dates, vanilla extract, cacao powder and salt into food processor. Process until mixture forms a fine crumble.
2.  Roll cookie dough into a large ball and place on parchment paper. TIP: You can use saran/plastic wrap to help you since it will be rather sticky.
3. Use rolling pin or your hands to flatten out the dough into the desired thickness of your cookie. Mine were about 1/8 inch.
4. Use round cookie cutter to make your cookie shapes. (I didn’t have a cookie cutter on hand so I found a bottle cap that was about the size I wanted the cookies to be – about 1 inch – and just used that to form the shape.)
5. Remove round cookies from the surrounding dough and use the leftover dough to make more cookies!
6. Place round cookies in freezer to let harden so it’s easier to put the “cream” on. Once they are hardened it’s also easier to remove any pieces sticking off like you see in the image above.
7. Lay cookies out on parchment paper in an orderly fashion and start to place about a 1/2 teaspoon of “cream” on each. I used coconut butter for most of mine but also experimented with my homemade “cream”. I loved the way both tasted but my homemade “cream” made it a little sweeter.
8. Place the other side of the cookie on top of the cookie with the “cream” to make your Oreo complete. Sprinkle a little Himalayan salt on top if desired. You may want to put them back in the freezer for 15 minutes to let them harden again before serving. If you don’t eat them right away then store in the fridge or freezer.
9. Serve with a cold glass of Homemade Almond Milk and you’ll be one happy camper (like I was last night when I made them!).