Chocolate-Dipped Sprouted Raweos | Just about the healthiest oreo you'll make. Whole-food based, raw, vegan, gluten-free, refined sugar-free. Plus, so easy!! |

Chocolate-Dipped Sprouted "Raweos"

Just about the healthiest oreo you'll make. Whole-food based, raw, vegan, gluten-free, refined sugar-free. Plus, so easy and satisfying!!
Total Time 20 minutes
Author Noelle Parton


For the cookies

  • 2 cups sprouted buckwheat
  • 1/4 - 1/3 cup coconut flour
  • 1/3 - 1/2 cup raw cacao powder, mixed with a splash of water to make a paste
  • 1/4 - 1/3 cup date paste
  • 2-3 tablespoons chia seeds
  • 2-3 tablespoons ground flaxseeds
  • 1 tablespoon coconut butter or cold-pressed coconut oil, optional
  • Pinch Celtic sea salt

For the cream filling

  • 1/2 - 1/3 cup coconut butter
  • Water, as needed
  • Date paste, to taste
  • Lemon, juiced, to taste

For the chocolate coating

  • My Raw "Hard Shell" Chocolate Sauce (link above) or melted dark chocolate/raw cacao paste
  • Optional extra coconut flakes, a sprinkle of salt, or other desired sprinkles


For the cookies

  1. Sprouted buckwheat is the base of these cookies and the coconut flour helps absorb some of the moisture. Add all ingredients to a mixing bowl and loosely stir together. The coconut butter is optional, however the cookies might be on the softer side.
  2. Using an immersion blender, begin blending together until you’ve reached your desired consistency. For these cookies I like mine on the smoother side, but leave as chunky as you want.
  3. You want the dough to easily bind together and form a ball. If it is too dry and not blending well, add an extra spoonful of date paste or a sprinkle of water. If it is too loose and wet, slowly add in extra coconut flour and even extra chia or flax, until it begins to dry slightly and bind together.
  4. Taste. Is it sweet enough? How’s the chocolate flavor? Add extra in small increments if desired.
  5. Roll into balls and press out onto a cookie sheet lined with a silicone mat or parchment paper. I make mine into cookies about 2” across and 1/4” thick, but feel free do to your liking. Place in the freezer to firm up.

For the cream filling

  1. Add coconut butter, dates, and lemon to a blender or food processor. Begin blending while streaming in water until smooth and creamy.
  2. Taste and adjust with an extra date if needed. If too sweet, add extra coconut butter.

To assemble

  1. Pull the cookies out of the freezer and spread an even layer of cream on one cookie, then top this cream with another cookie. Continue until you have all your sandwiches.
  2. Dip into my “Hard Shell” Chocolate Sauce, or melted dark chocolate/raw cacao paste, or your own recipe for healthy chocolate. Sprinkle with desired toppings. Place in the freezer to firm up and enjoy! Can be kept in the freezer or fridge.

Recipe Notes