Vegan, easy.A 4 ingredient crunchy oreo base, with a soft oreo cookie butter centre, a creamy coconut whip and a rich dark chocolate topping.Nothing can beat this cookie goodness! Quick & easy to make, perfect for any occasion needing a delicious and easy dessert!Preparation- 20 minutesBaking time- 10 minutesMakes- Approxminlty 10 barsLevel- Easy…Ingredients for the base-100g of plain flour-50g of oreo cookies-125g of coconut oil -4 tablespoons of maple syrupIngredients for the filling-1/2 pack of oreo cookies-20g of coconut oil (melted)-1 teaspoon of vanilla extract+-Dairy-free white chocolate chips (optional)Ingredients for the cream topping-Coconut whipExtras-Dark chocolate (for drizzling)-Oreo cookies…To make the baseStep 1- Pre-heat your oven to 180 degrees c and line a square baking tin with greaseproof paper.Step 2- Place the oreo cookies into a food processor and blend until crumb-like.Step 3- In a mixing bowl, combine the flour, oreo crumbs, melted coconut oil and maple syrup.Mix and bring together with your hands until a dough forms.Step 4- Press the dough into the lined tin and pop into the oven to bake for 10 minutes, until golden in colour.Set aside to cool fully.To make the oreo cookie butterStep 1- Place the cookies, melted coconut oil and vanilla into a food processor and whizz up.Step 2- Blend everything together, scraping down the sides.You want to do that for a total of around 10 minutes, stopping every 2 minutes, scraping down the sides to incorporate the mixture.Step 3- It should turn thick and glossy, when it’s at this stage, spoon the cookie butter on top of the base and level.Pop into the fridge to set.This will take around 1-2 hours.Step 4- Press some dairy-free white chocolate chips into the cookie butter (optional).Step 5- Spoon the coconut whip ontop of the cookie butter and level with a spoon, sprinkle over some broken up oreo cookies (optional).Place back into the fridge to set.Once everything is set, remove from the tin and slice into bars.Serve with more cookie crumbles and a extra drizzle of melted dairy-free dark chocolate (optional).Serve chilled, as they will soften if left at room temperature for too long.Store in a sealed container in the fridge, best eaten within a few days.PIN MEMake sure you follow me on my social mediaMy Instagram- https://www.instagram.com/thelittleblogofvegan/Facebook- https://www.facebook.com/littleblogofvegan/Twitter- https://twitter.com/BlogofVeganI would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan All of my social media links are in the side bar…come and say Hi :)Share and follow me for more yummy posts to come!
-20g of coconut oil (melted)
-1 teaspoon of vanilla extract
+
-Dairy-free white chocolate chips (optional)
Step 2- Place the oreo cookies into a food processor and blend until crumb-like.
Step 2- Blend everything together, scraping down the sides.
You want to do that for a total of around 10 minutes, stopping every 2 minutes, scraping down the sides to incorporate the mixture.
Step 3- It should turn thick and glossy, when it’s at this stage, spoon the cookie butter on top of the base and level.
Pop into the fridge to set.
This will take around 1-2 hours.
Step 4- Press some dairy-free white chocolate chips into the cookie butter (optional).
Step 5- Spoon the coconut whip ontop of the cookie butter and level with a spoon, sprinkle over some broken up oreo cookies (optional).
Place back into the fridge to set.
PIN ME
Make sure you follow me on my social media
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan
All of my social media links are in the side bar…come and say Hi 🙂
Share and follow me for more yummy posts to come!
