If you adore Oreos as much as we do but need a little help avoiding them, this recipe is perfect for you! These are vegan, paleo etc etc.. and don't require any baking, so you can get your hands on them that little bit quicker!

Pecans are rich in monounsaturated fatty acids, including oleic acid. Oleic acid, plus the antioxidants found in pecans, reduces your risk of developing a chronic disease. You often hear about the benefits of following a Mediterranean diet, one reason behind this is that it's rich in monounsaturated acids like oleic acid and lots of antioxidants. One type of antioxidant found in pecans is vitamin E which is a powerful protector of your cells - it fights off free radicals that can damage cells and lead to diseases like cancer. They're also loaded with minerals like copper, manganese, phosphorous and zinc. Copper is needed for energy production in your cells, manganese for your connective tissues and brain & nerve function, phosphorous makes up an important part of your bones & teeth and zinc is needed for proper functioning of your immune system & is used by over 300 enzymes to function correctly! It’s clear to see why nuts should be eaten everyday! To sweeten and bind the cookies, we've used dates. We love using dates as an alternative sweetener because while they might be high in sugar, they don't cause your blood sugar to spike quickly - they’re actually classified as a low GI food. And they’re a great source of fibre, magnesium and potassium. These are important for things like gut health, fluid balance and nerve function.


For the cookie dough:

  • 150g pecans/almonds (we use ¾ pecans and ½ almonds)
  • 100g pitted dates (medjool is best)
  • 3 TBSP cacao powder

For the filling:

  • 30g desiccated coconut
  • 1 TBSP cashew butter (or almond butter)
  • 2 TBSP coconut cream (leave in fridge overnight and scoop out the hardened cream)
  • ½ tsp vanilla bean paste/extract
  • 1 TBSP maple syrup/honey

*Makes ~ 6-8 cookie sandwiches (use a smaller cookie cutter to make mini bites!)


  • To make the cookie dough, blend the nuts and dates in a food processor until the mixture sticks together - it helps using good quality dates as we find them 'stickier'.
  • Add the cacao powder to the food processor and blend until fully combined.
  • Roll out the cookie dough using a rolling pin.
  • Use a cookie cutter to cut into circles and put in the fridge while you make the filling.
  • Add all the filling ingredients to a high speed blender and blend until smooth. Or use a food processor and it will keep a little bit of the coconut texture.
  • Spoon a little of the filling onto half of the cookies and cover with the remaining cookies to make sandwiches.
  • Store in an airtight container in the fridge.