My relationship with Oreos is complicated. I never used to like them, but I developed a special love for them when stressful times hit me. After a bit of research, I decided to make my own, healthier version of the bite sized biscuits. My reinvented vegan oreo biscuits will fill you up and curb those sugar cravings!

Before you try this recipe, make sure you put a can of coconut milk in the fridge for at least one day. The milk needs to separate from the coconut pulp so that you can create the recipe.

Reinvented vegan oreo biscuits

For the biscuits

  • 100 g nuts
  • 120 g pitted dates
  • 1 tablespoon of cocoa powder
  • 1 teaspoon of the sweetener of your choice

For the filling

  • 1 can (165ml) of coconut milk with 78% pulp
  • 1 teaspoon any sweetener of your choice
  • 1 teaspoon vanilla extract
  • 3 tablespoons of coconut oil

Reinvented vegan oreo biscuits // Recipe from the PumpUp Blog

  • Place all the vegan oreo biscuit ingredients into a food processor and blend until the mixture forms a paste. Keep an eye out on the mixture: if you blend it too much, it'll get really oily.
  • Take ingredients out of the food processor and knead it to form a thick dough. Roll it out, and use a rounded glass to cut the dough into firm, round, biscuit shaped discs. Leave them in the fridge while you make the filling.
  • For the vegan oreo biscuit cream, take the coconut pulp out of the can and place it in a bowl (separate from the milk).
  • Mix the pulp with sweetener, vanilla, and coconut oil until it forms a soft texture.
  • Take your vegan oreo biscuits out of the fridge and sandwich the cream filling between them.
  • Serve immediately or let it chill in the fridge before eating.

These reinvented vegan oreo biscuits were created by Anna M (eatforyourpeace). Follow her on PumpUp @annaaa_, on Instagram @annaaamsl, and check out her blog. Let us know what you think of Anna’s vegan oreo biscuits in the comments below!