Oatmeal Cream Pies

These are a play on traditional cream pies with a major difference -- there's no junk ingredients.

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.


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