Super Green Raweos

Ingredients:

Cookie

1/2 cup almonds
1 cup rolled oats
6 (around 150g) fresh dates, pitted
1 teaspoon vanilla extract
3 tablespoon Blackmores Single Origin Cacao + Nature Boost Prebiotics and Probiotics

Filling

1 cup raw cashews, soaked for 2 hours
3 tablespoon Blackmores Vitality Super Greens + Nature Boost Antioxidants
1/2 tablespoon brown rice syrup
1 tablespoon melted coconut oil
2 tablespoon cacao nibs (optional)

How to make:

Place the cookie ingredients into your blender or food processor and blitz until it turns into a rough dough that just sticks together. You want to avoid over processing the mixture as it will become too soft.
Roll your dough out onto a baking tray covered in baking paper or cling wrap. Roll it out to be approximately half a centimetre thick and big enough to cut 12-16 cookies out of (top and bottom of raweos). Place the tray in the fridge while you make the filling.
Rinse your blender and then add the ingredients for the filling excluding the cacao nibs. Blitz until the mixture is smooth and thick. Fold the cacao nibs through the mixture and then press it out onto a tray covered in cling wrap.
Remove the dough from the fridge and using a cookie cutter (I used a 5cm diameter cutter), cut out 12-16 cookies and 6-8 pieces of filling. Build your raweos by placing a piece of filling inside two cookie pieces and press together gently. Continue this until all the mixture has been used up then store the cookies in an airtight container in the fridge for up to 5 days.

Recipe courtesy of Blackmores