Peppermint Raweos (Raw, Vegan)


Peppermint Raweos. OMG. Heaven. Enough said. I’m in love <3. These babies are 100% amazing, and guilt free. They are called “raweos” because they’re like oreos, except they are clean and made with REAL, WHOLE ingredients. They’re super easy to make too, and if you’re not a baker (like me) then you’ll love these. They are no bake! My kind of dessert. In advance, I apologize for the pic quality. I should have waited for better light. Oh well!


They are: raw, vegan, dairy-free, gluten-free, soy-free, grain-free and sugar-free!

I’ve had plenty of taste-testers, and these are winners. I highly encourage you try them too, you’ll have some instant fans guaranteed! I would encourage you to also make a double batch, as the first time I made them it only yielded about 8 “oreos” which was definitely not enough. With a double batch, it yielded about 22 “oreos” – we’ll see how long they last (hey, I share, don’t judge!) I’m looking forward to making different variations of these – next time, peanut butter raweos, yup! I recipe test every so often, and have the perfect creamy peanut butter filling to fill these babies next time. Stay-tuned.

This recipe was adopted from The Whole Food Daily – you’re such a babe Alice! I did sub a few ingredients, but I give full credit to Alice for this TO DIE FOR recipe. No joke, they’re freaking amazing little desserts. You’ll immediately wish you had more once the last one is gone 😦


Chocolate “Cookie” ingredients  (double for a double batch)

1 cup almond meal (raw almonds, ground finely)

1/4 cup sweetened desiccated coconut

1/4 cup raw cacao powder

1/3 cup organic cold pressed coconut oil

1 1/8 tsp pure peppermint extract

2 tbsp organic maple flavoured agave nectar

Peppermint “Cream” Ingredients 

1/2 cup sweetened desiccated coconut

1/4 cup organic cold pressed coconut oil

2 tbsp organic maple flavoured agave nectar

1 1/8 tsp pure peppermint extract


1. Process raw almonds in a food processor to create almond meal. Process until almonds are finely grounded, to create a coarse texture.



2. Add in desiccated coconut, raw cacao powder, coconut oil, peppermint extract, and maple flavoured agave to the almond meal. Process all ingredients in a food processor until well combined. Your mix should be semi-thick.






3. Transfer your “cookie” mix into a medium sized mixing bowl. Freeze for about 10 minutes until mixture is semi-hard.


4. Now it’s time to make your peppermint “cream” filling. Process desiccated coconut, coconut oil, agave and peppermint extract in a food processor until all ingredients are well combined.

5. Place the peppermint “cream” in the freezer and freeze for about 5-10 minutes.

6. Remove the “cookie” dough from the freezer and roll the dough onto a flat surface. Use cookie cutters to cut – use various cutters for different sizes. Or, just create your own free form shapes.


7. Freeze “cookies” for a few more minutes to ensure they are firm.

8. Once your peppermint “cream” is firm, remove from the freezer and place small balls of the “cream” onto a “cookie”. Place the top cookie on top and press down lightly to create a sandwich. Repeat, repeat, repeat until all raweos are complete with a bottom, filling and top.



9. Transfer into an airtight container. To separate raweos, use parchment paper. Store in the fridge until serving.

10. Enjoy….mmmmm!

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