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0339.133786
0339.133786
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Monday 02 March 2026 23:18:42 GMT
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An Oreo has 12 ingredients and the first two are sugar and palm oil. Mine has 6 🍫 5 free recipes — link in my bio Cookies • 1 cup (95 g) almond flour • ¼ cup (25 g) black cocoa powder • 3 tbsp (60 g) maple syrup • 3 tbsp (42 g) coconut oil, melted • 1 tsp vanilla extract • Pinch of fleur de sel Cream filling • ½ cup (130 g) raw cashews, soaked 4 hours • ¼ cup (60 g) thick coconut cream — the solid part only • 3 tbsp (60 g) maple syrup • 1 tsp vanilla extract • Pinch of fleur de sel Mix everything for the cookies until you get a soft, chewy dough that holds together between your fingers. If it crumbles, add a spoon of coconut oil — black cocoa absorbs a lot. Roll into 15 g balls, press them flat with the bottom of a glass to about 3 mm, then chill 10 minutes to set the shape. Bake at 325°F / 160°C for 10 to 12 minutes, until the edges are firm. They stay soft coming out of the oven — they crisp up as they cool. Blend the cashews, coconut cream, maple syrup, vanilla and salt until completely smooth, with no grit left. Chill 20 to 30 minutes until spreadable. Spread a spoonful between two cookies and press gently. Chill 10 minutes. #oreo #healthydessert #glutenfree #chocolate #EasyRecipes
An Oreo has 12 ingredients and the first two are sugar and palm oil. Mine has 6 🍫 5 free recipes — link in my bio Cookies • 1 cup (95 g) almond flour • ¼ cup (25 g) black cocoa powder • 3 tbsp (60 g) maple syrup • 3 tbsp (42 g) coconut oil, melted • 1 tsp vanilla extract • Pinch of fleur de sel Cream filling • ½ cup (130 g) raw cashews, soaked 4 hours • ¼ cup (60 g) thick coconut cream — the solid part only • 3 tbsp (60 g) maple syrup • 1 tsp vanilla extract • Pinch of fleur de sel Mix everything for the cookies until you get a soft, chewy dough that holds together between your fingers. If it crumbles, add a spoon of coconut oil — black cocoa absorbs a lot. Roll into 15 g balls, press them flat with the bottom of a glass to about 3 mm, then chill 10 minutes to set the shape. Bake at 325°F / 160°C for 10 to 12 minutes, until the edges are firm. They stay soft coming out of the oven — they crisp up as they cool. Blend the cashews, coconut cream, maple syrup, vanilla and salt until completely smooth, with no grit left. Chill 20 to 30 minutes until spreadable. Spread a spoonful between two cookies and press gently. Chill 10 minutes. #oreo #healthydessert #glutenfree #chocolate #EasyRecipes
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#explore #foryoupage #كوفيهات_الرياض #you #fyp

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