THIS should be called the “BEST THING I’VE EVER MADE” cake.

Sorry.. I know that’s an intense way to start out this post, but I’m truly so proud & happy with how this turned out – FIRST TRY. Which, for all my bakers out there, I’m sure you know doesn’t always happen that way. Usually a recipe takes some trial & error before you perfect it. But somehow… today was my lucky day.

Cookies & Cream is such an amazing flavor combination. Ice cream.. ice cream sandwiches… bars.. cakes.. candy bars.. you name it. One of my all-time favorite childhood memories (sad, I know) was getting a cookies & cream ice cream cake for my birthday. Or if you’ve ever been into a Cheesecake Factory & taken a gander at the cheesecake selection, I KNOW the cookies & cream one has struck your eye. I got to thinking.. I make raw, vegan, and paleo cheesecakes all the time, so how could I create a cookies & cream one without all of the processed and refined flours and sugars. I decided to start by making my favorite paleo Oreo recipe (Posted below). While those bad boys were cooling, I started on the cheesecake crust. This was super easy and didn’t require a blender or food processor which is an even bigger whammy.

Then, I made the cheesecake filling. Which consists of a short list of guilt-free, nutritious ingredients. Once the cheesecake filling was blended, I added in some of the baked cookies.. Let me tell you, the smell was incredible (And I definitely gave the spatula a lick or two.. or three.. shhhh). Once it was all blended together, you simply spread the cheesecake filling over the crust and place in the fridge until set. Then we move on to the fun part… the whipped coconut cream! This was just as easy. I set a can of coconut cream in the fridge overnight. I scooped the thick top part out & beat with an electric mixer until light and fluffy, added a dash of vanilla & a couple chocolate stevia drops, & it was amazing.

For the Crust:

1 1/4 cups ground almonds or almond flour

Pinch of Sea Salt

3 Tbsp raw cacao powder

1 Tbsp Maple Syrup or honey

3 Tbsp Melted Coconut Oil

Nut milk as needed

In medium bowl, mix all ingredients until combined. Slowly add nut milk, 1 Tbsp at a time, until mixture becomes dough-like consistency. Press into the bottom of a pie pan and set in fridge while making the filling.

For the Cheesecake Filling:

• 2 Cups soaked cashews
• 2 tsp vanilla extract
• 2 Tbsp maple syrup
• 2 Tbsp Coconut Oil
• Pinch of Sea Salt
• 1/2 cup nut milk (I used cashew)
• “oreo” cookies (recipe below)

In a high-speed blender, blend first 5 ingredients until smooth (it will be super thick). Add a little nut milk at a time until you reach the desired consistency. You want it to be thick, but not THICKKKK. Then, add in your cookies. How much you add is up to you! I added about five and then checked to see how it tasted/looked and added more as necessary. Pour batter over crust and set in fridge until set. Once set, top with whipped coconut cream, cookie crumbs, chocolate drizzle – whatever your heart fancies!

Coconut Whip:

Scoop the thick coconut cream from the top of a can of coconut cream or coconut milk into a bowl. Whip with a hand mixer until light and fluffy. Add a dash of vanilla, maple syrup, and/or stevia until you reach desired sweetness/taste.

Oreos – adapted from CopyMeThat

• 3/4 cup almond flour
• 1/3 cup tapioca/arrowroot
• 1/4 cup raw cacao powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 Tbsp melted coconut oil
• 4 tbsp maple syrup

Preheat oven to 350F. Whisk together dry ingredients in medium bowl. In a small bowl, melt the coconut oil. Then add the maple syrup and whisk until combined. Add wet ingredients to dry until dough forms. Roll the dough on parchment paper into a long log. You are going to cut the log into thin rounds, in the shape of the chocolate cookie part of a Real oreo, if that gives you a visual. Place the log in the freezer for at least 30 minutes before taking it out & slicing it into the thin rounds. Place on a baking sheet and bake for about 15 minutes. They’ll be crunchy, like the real thing!