I remember those Little Debbie cream pies that came in a box of 10. I’d eat nearly all of them in one sitting! I loved oatmeal cream pies. Still do, but my standards for healthy ingredients has changed and that’s led me to create delicious treats to enjoy without any junk ingredients.
So, I created my own raw vegan version to rival the original. And these are ok to eat all in one sitting! Whip these up quickly in a food processor and let me know what you think!!
Gia’s Oatmeal Cream Pies: Makes 18
- 2 cups organic rolled oats
- 1/2 cup almonds
- 1/4 cup walnuts
- 1/2 teaspoon cinnamon
- pinch of salt
- 1 Tablespoon golden flax seed
- 10 soft Medjool dates
- 1 ripe banana
Add all ingredients, except dates and banana, to a food processor. Pulse to combine then add the dates & banana until the texture changes to sticky crumbles. Using your hands, scoop out about 2 Tablespoon worth and roll to stick together, then flatten slightly. Glaze with coconut butter vanilla cream.
Coconut Butter Vanilla Cream:
- 1/3 cup coconut butter
- 1/4 cup water
- 2 Tablespoons maple syrup or agave
- 1 teaspoon vanilla extract
Using an immersion blender, blend the cream ingredients together until smooth. You could use a large blender for this, but there is not enough volume in one batch to properly emulsify the ingredients. I always use an immersion blender, even when I double the recipe. Also worth mentioning — add the water a little at a time. Add only as much as is necessary to achieve the perfect consistency. If it’s a hot day, you may use less as your coconut butter will already be pretty soft. Using a spoon, swirl a good amount on to each oatmeal cream pie cookie.
Enjoy! Check out some other sweet treats I made raw vegan like this strawberry coconut parfait!
What treats do you remember enjoying as a kid? Can we recreate a healthier version? I’d love to try!