We’ve been long time fans of Emily von Euw and her blog This Rawsome Vegan Life. Her food photography and styling is eye candy for any food photographer and her recipes would delight any raw foodie! We were lucky enough to be a part of Emily’s book tour and had the chance to review her recent cookbook Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes
As soon as we saw the front cover we knew we were in for such a treat!! This little beauty is pure bliss for any raw foodie or those of us with a sweet tooth looking for a healthy dessert alternative that’s free of processed and refined sugars.
What we always love about Emily’s blog is that she provides healthy alternatives to common recipes. Emily has the ability to turn your cheesecake craving into a whole food slice of raw heaven. Think cashews, coconut oil, maple syrup and vanilla extract. The best part about Emily’s cookbook is that you only need a few simple ingredients and you’re on your way to making raw cheesecake, ice cream, donuts and so much more!
You can check out Emily’s very first recipe video where she makes Vegan Chocolate Truffles:
As part of the book tour we were asked to review Emily’s Raw Chocolate Cookies Sandwiching Vanilla Cashew Cream. We’ve been calling them “Raweoes”. That’s right, you heard it! Emily can even make oreos into a raw, healthy indulgence. The filling was our favorite part. You never expect raw food to taste like the real deal but this filling tasted as good as custard in a cream puff. Emily describes these as “splendid” and loves dipping them in her favorite glass of vegan milk. We recently made some homemade Cashew & Hemp Milk which would go perfectly with these! Go on, get your dunk on!
Emily describers her book as:
“An un-cookbook for raw, gluten-free, vegan, beautiful and sinfully sweet cookies, cakes, bars and cupcakes.”
Here are a few of our favorites:
- Black Forest Cake
- S’more Cupcakes
- Ginger Lime Berry Ice-Cream Swirl Cheesecake
- Go-Nuts Donuts with Frosting & Fruit Sprinkles
- Lemon Dream Pie with Whipped Vanilla Cream
- Fresh Berry Tart
- Rawky Road Ice Cream with Marshmallow Chocolate Chunks
- Strawberry Cheesecake Pops with Coconut Flakes
I made the Raweo’s which I will share with you today. OMG! So delicious, i will be making these again. The raweos are made enitrely of whole-foods. Dates, Oats, Coconut oil, cashews, and my favourite Raw Cacao!
When I made these little bites of heaven I could hardly wait 2 hours for the filling to set in the fridge, so i popped the cream in the freezer to speed up the process a little. Once i assembled the cookies, all i remember is my fiance and my grandma (“Nanny”), standing in the kitchen munching and marvelling over the comforting, yumminess of these raw cookies! You seriously have to make them and they are so easy. You don’t need a dehydrator either, just keep them in the fridge so the creamy filling doesn’t melt and the cookies stay firm.
If you’re an Oreo addict or have a sweet tooth friend who could use some whole-food converting, we highly recommend this book as a way to feed your sweet tooth while keeping it “real” (with real foods that is!). We also have another treat for you! Emily was kind enough to host a giveaway with us! We want to thank each and every reader so we decided that a giveaway was in order. Here’s what’s up for grabs!
- Raw Organic Cashews
- Navitas Naturals Organic Raw Cacao Powder, 1 Pound Pouch
- Artisana 100% Organic Raw Coconut Oil Extra Virgin — 16 fl oz
- Rawsome Vegan Baking
ENTER HERE TO WIN!
5.0 from 1 reviews Raweos Print This recipe is from Emily von Euw’s latest cookbook Rawesome Vegan Baking! Emily loves re-creating popular sweets because many people can identify with them and get excited about a healthy version of their favorite treats. I mean, really — who doesn’t love Oreos? Emily just doesn’t like their long list of ingredients. So here’s a simplified Oreo recipe, full of good-for-you stuff! Author: BY Emily von Euw Recipe type: Raw Serves: 10 Ingredients
- Cookie dough:
- ¾ cup (68g) oats
- 1 cup (175 g) pitted dates
- 2 tablespoons (15 g) cacao powder
- Vanilla Filling:
- ½ cup (73 g) raw cashews
- 21/2 tablespoons (50 g) melted coconut oil
- 1 teaspoon vanilla extract
- TO MAKES THE COOKIES: Pulse the oats in your food processor until they become a coarse flour. Add the dates and cacao and process until it forms a semi sticky dough. If it’s too dry add more dates. Roll the dough as thinly as possible onto parchment paper, then cut cookie shapes with a cookie cutter until you use up all the dough.
- Optional: dehydrate for a few hours or until they harden – this will make them crunch like the original
- TO MAKE THE FILLING: Blend all the ingredients until smooth; you may have to add some water to make it creamy. Put the filling in the fridge for 3 to 4 hours until thickened.
- ASSEMBLY: Spread the vanilla filling evenly onto half of your cookies, then press the remaining cookies on top of the frosted ones