These Pumpkin Spiced Rawreos are a super easy and healthy treat fit for all the family this Halloween. Dark chocolate raw cookie dough is filled with a delicious, naturally coloured, pumpkin pie spiced crème.
Pumpkin Spiced Rawreos
- For the rawreos:
- 1 cup raw cashews
- 1/3 cup ground almonds
- 3 tbsp light agave nectar
- 3 tbsp raw cacao powder
- 2 tbsp xylitol/coconut sugar
- 4-6 activated coconut charcoal capsules (optional but fun!)
- 1/4 tsp vanilla powder or 1 tsp vanilla extract
- Pinch sea salt
- 1 tbsp nut milk
- For the pumpkin pie spiced crème:
- 1/2 cup cashews (soaked for at least 2 hours)
- 3 tbsp coconut oil (melted)
- 3 tbsp powdered xylitol/coconut sugar
- 3 tbsp pumpkin puree
- 3 tbsp nut milk
- 2 tbsp cacao (melted)
- 1 tbsp vanilla extract
- 1.5 tsp pumpkin pie spice mix
- 1/4-1/2 tsp ground turmeric
- 1/4 tsp beetroot powder (optional)
- Pinch of sea salt
Start by making your frosting. In your 1.2L pitcher add the drained and rinsed, pre-soaked, cashews followed by the remaining ingredients and pulse a few times before scraping down the side. Select the ‘Extract’ Auto-IQ setting (or blend on high) until smooth. Pour into a small bowl and place in the refrigerator for 1 hour to set.
It’s now time to make your dough. Place your cashews and ground almonds into your pitcher. Process until a flour-like consistency is achieved. Add in your remaining ingredients and process until your mixture starts to come together into a dough. It doesn’t have to instantly ‘ball’ together but if you pinch it between your fingers it should be quite oily and sticky.
Remove the mix from your food processor, roll into a ball, cover with cling film, and refrigerate for 15 minutes.
Once your dough has firmed up remove from the fridge and place onto a sheet of greaseproof paper. Roll out gently using a rolling pin until about 0.5cm thick. Using an upturned 5.5cm (2.25″) cookie cutter (crinkly side up) cut out as many rounds as possible, you should be able to get 10, placing on a greaseproof paper lined baking tray as you go along. Place the cookies into the fridge for 20 minutes to firm up.
Remove both the cookies and the frosting from the fridge. Spoon your frosting into a piping bag and using a large round piping nozzle pipe a generous blob of frosting onto 5 of the Rawreo rounds. Using an offset spatula smooth the icing toward the outer edges but not the whole way (once you put the lids on the pressure will push the icing outward). Place the lids on top and pop into the freezer for 15 minutes to firm up. Store in an airtight container lined with kitchen towel, in the fridge for up to a week.
If you can’t get a hold of powdered xylitol or coconut sugar simply add the sugar to your Ninja Cup and using the ‘Blend’ Auto-IQ setting process until it begins to turn into an icing sugar like consistency.