Vanilla Bean 'Oreos'

 
 

When I was a kid, my parents would buy us the 'Arnott's Family Assorted' biscuit pack as a family treat. It was always a race to get the cream-filled ones; a race which I often won by offering to 'unpack' the biscuits into the tin, during which time I would sneak a few cream ones (rather selfish of me in retrospect). But the point of this story is that I've always loved cream-filled biscuits.

So naturally, I decided to make a healthier version of a cream-filled biscuit, using gluten-free chocolate biscuits filled with a vanilla bean infused coconut cream. By using coconut cream, they are dairy-free, but I also actually love the sweetness of coconut cream with vanilla bean. Great combo.

The recipe below makes 6, but you can double or halve the recipe to make more or less. If you have a tendency to eat things all in one go (I often do), you can halve the recipe to make a smaller batch of 3.

 
 

Vanilla Bean 'Oreos'

Gluten-free | Dairy-free | Vegan

Ingredients:

For the biscuits:

  • 1 cup brown rice flour
  • 1/3 cup raw cacao powder
  • Pinch of fine sea salt
  • 1/4 cup unsweetened almond milk
  • 1/3 cup extra virgin coconut oil, melted
  • 1/4 cup rice malt syrup

For the filing:

  • 1 x 400ml can coconut cream, refrigerated overnight
  • 2 teaspoons vanilla bean paste or powder (I used Queen Organic Vanilla Bean Paste)
  • 1 x 20ml tablespoon granulated stevia (or rice malt syrup)
  • 1 teaspoon gelatin powder (or agar agar powder if vegan)

Preparation:

  1. Preheat your oven to 180ยฐC (fan-forced) and line a baking tray with baking paper.
  2. To make the biscuits, mix the brown rice flour, cacao powder and salt together in a bowl. Add the almond milk and stir it into the mixture. Add the melted coconut oil and rice malt syrup and mix well to combine. 
  3. Press the dough together into a ball. Using a rolling pin, roll the dough out between two large pieces of baking paper to a 0.5cm thickness. Cut the dough into circles (I used a 6cm round cookie cutter) and place the rounds onto the lined baking tray. Repeat this process until all the dough is used up. You should get 12 biscuits. If the dough gets too soft to work with, chill it briefly in the freezer.
  4. Bake the biscuits in the preheated oven for 10 minutes. Allow to cool on the tray.
  5. To make the filling, open the refrigerated can of coconut cream and scoop the thick part into a mixing bowl (discard the liquid part or save to add to smoothies). Add the vanilla bean paste, stevia and gelatin and beat with electric beaters until thickened.
  6. Once the biscuits have cooled completely, sandwich them together in pairs with the filling. Leave in the fridge for a few hours for the filling to firm up. They should keep for a couple of days in the fridge (check your can of coconut cream to confirm how long it lasts once opened).

Makes 6.