Coconut Hibiscus Oatmeal Cookie Cream Pies
Serves 1220 mins prep13 mins cook
A delicious vegan recipe featuring a flavorful coconut hibiscus filling sandwiched between oatmeal cookies, perfect for Earth Month celebrations. This treat combines the rich taste of coconut with the fruity essence of hibiscus, creating a unique dessert experience.
0 servings
What you need
Instructions
1: Preheat the oven at 350°F. 2: Heat the almond milk for 2 minutes in the microwave and pour over the cashews. Let it soak while you prepare the cookies. 3: Steep the tea into 1/4 cup of hot water and set aside. 4: Mix the dry ingredients for the oatmeal cookies well. 5: Add the nut butter and mix well. 6: Using a cookie scooper, divide the mix into twelve silicone muffin cups. 7: Bake for 13 minutes. 8: Once the cookie base is baked, let them cool down on a cooling rack. 9: Blend the cashews soaked in almond milk, add the hibiscus tea and granulated monk fruit. 10: Blend until smooth. 11: Pour the mix into each oatmeal cookie and top with shredded coconut. 12: Freeze for a couple of hours or overnight. 13: Enjoy!View original recipe