Cookies n' Creme Torte (Dairy-free, Gluten-free)

Made in a pie pan, this torte recipe really looks like a large oreo with the top removed. Perfect to bring to early summer barbecues and to share (if you can).

For a real oreo taste, use cocoa processed with alkali. Hershey's Special Dark Cocoa powder (found at some grocery stores or on amazon) works great and makes for a very dark fudge. This time I used raw cocoa powder which is still delicious but doesn't quite have that oreo-like taste.

This torte has three layers - the crust, the fudge, and the whipped coconut cream.

(P.S. If you are a good little chef and put your recipe in the fridge before you eat it then your whipped coconut crème won't puddle but a very pregnant lady couldn't wait for her bite of chocolate amazingness and ate it straight from making it... Just a word to the wise and patient)

Cookies n' Creme Torte
Crust
1 cup pecans
3 TB cocoa powder
3 TB coconut oil
6 large dates

Fudgy Layer
1/2 cup cocoa powder
1/4 cup coconut oil
1/4 cup almond butter
1/4 cup agave nectar (or honey for paleo version) + 1 TB
1 tsp vanilla extract of Seeds out of 1/3 vanilla bean (save remainder seeds for whipped coconut crème)
As pictured below

Whipped Coconut Crème
Seeds from 2/3 of a vanilla bean (or use 2 tablespoon vanilla extract)
1 can heavy coconut milk (or Trader Joe's coconut crème), left in cool area or fridge overnight
2-3 TB agave nectar, powdered sugar, or stevia drops

Instructions
1. Process crust ingredients in food processor until a sandy texture. Press into pie plate or spring-form tart pan.
2. Process fudgy layer ingredients in food processor until completely smooth. Pour over crust and refridgerate.
3. Meanwhile, make the whipped coconut crème: Scoop out crème from the top of the can. There should be quite a bit with a little bit more coconut water in bottom (save this to extend coconut crème or for smoothies). In large mixing bowl, beat coconut milk on high until whipped. Add vanilla and sweetener to taste and continue whipping. Pour on top of fudge layer and refridgerate.

ENJOY!

Maple Almond Shortbread Cookies

These cookies are great with a cup of tea and a good book or conversation and guests - that's precisely why I made these. We were having guests over and the majority of our friends or family do not eat specifically gluten or dairy free (Witty Husband doesn't either). What's great about these cookies, is that one can't tell it's gluten free. Oats are a great introductory grain for those eating gluten free (just make sure they are certified if truly sensitive). They have a hearty, familar taste that everyone can enjoy. Pleasing to a diverse crowd! Plus they are dairy, gluten, soy and egg free along with being vegan. Proves you can have your cookies and share them too!

Also, they remind me a little of cinnamon graham crackers. These would be perfect for campfire smores with our marshmallow root marshmallows! I was wishing I had some marshmallows made so I could toast it in the oven then make a smore sandwich with these cookies and some chocolate. Goodness gracious!!!

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Maple Almond Shortbread Cookies
1 1/2 cup oats (gluten-free certified if sensitive)
2 Tb flaxseeds
1/2 cup sorghum flour *see notes below for replacement
1/2 tsp fine sea salt (don't add if there is salt added to nut butter)
1 tsp cinnamon powder

1/2 c maple syrup
3/4 cup almond butter
1/4 cup coconut oil, melted
1 tsp vanilla

1-2 TB evaporated cane sugar or coconut sugar to sprinkle on top *optional*

1. Grind flaxseeds and oats in a coffee grinder, blender, or food processor.
2. Combine dry ingredients. Combine wet ingredients in seperate bowl. Combine the wet into the dry, smooth with spatula until completely incorporated.
3. Roll into parchment paper to make a tube and refridgerate for 1 hour or overnight.
4. Preheat oven to 350. Remove tube of dough from fridge and parchment paper. Using sharp knife cut 1/3 inch slices and place on stoneware or parchment lined tray. Sprinkle with pinch of sugar.
5. Bake 15-18 minutes. Remove from oven and let completely cool before eating (they will be super crumbly if not cool).

Enjoy!

*Sorghum flour replacers - millet or rice flour will work just fine here.