How to Make Oraweo Raw Vegan Cookie

Bryan: Hi, welcome to Eco Chef. I'm your host Bryan Au and I'm here with our special guest Emily Roseshaw. Emily: Hello. Bryan: Hi, and she’s an inspiring raw organic chef and nutritionist and she’s going to help us have fun in the kitchen making raw organic recipes and we’re going to rock out and have fun. So, I hope you're ready, so we’re back Emily and we’re going to make Oraweos. This is everyone’s favorite cookie. Emily: Ready for deserts. Bryan: Yes, it’s sweet it’s chocolaty, it’s creamy and this is how you make it. Emily: Okay. Bryan: So, starting with raw organic sunflower seeds, we’re going to put it in the blender, and grind it up. I'm going to have you blend it. Emily: Me, okay. Bryan: Yes, so just press the pause button and you're going to see the blend take blend the nuts really quick—so then we’re going to pour that into our jar and this becomes the Oraweo butter and we’re going to mix it with the curry powder and that’s what makes it chocolaty. Now, I'm using it in glass jars because this keeps it fresher and longer and then you can also see it—it’s like the best way to store your food. Emily: Okay, airtight. Bryan: That’s right that’s the airtight seal. So, now that we have this ground up we’re going to now mix them with curry powder that’s raw and organic and agave and so if you could spoon that into there. Emily: Okay. Bryan: I'll start with our curry powder. So, so this is curry powder and it’s kind of like rich chocolaty tasting and so natural, it’s very inexpensive for like about $2.00 you get a pound of it. And then you can see that Emily’s putting the ground up sunflower seeds into our mixing bowl and I'm going to put the curry powder in it. Emily: Three scoops maybe one more. Bryan: One more scoop. Emily: Okay. Bryan: Perfect. Emily: There we go, so I'm putting in allover dry ingredients first. Bryan: That’s right. Now, I'm putting a few spoon full of the curry powder and then I'm going to pour some of the raw organic agave and then we’re going to mix it up with some forks. And that becomes the chocolate cookie. And I came up with this recipe to—it’s so easy, kids can make it, families, it’s really fun, it’s like playing with your food but you get to enjoy it after. Emily: Yeah, I could imagine kids could have a really fun time of this. Bryan: Oh, they love it and it’s no bake, it taste great. Emily: Right. Bryan: So, there's no baking involve, there's no heat. It’s the ultimate solution there's no pollution and it’s fun. Emily: Those inpatient kids you know. Bryan: Yeah, and it’s safe because people don’t get burn of the ovens there's nothing hot and it’s done in just a few minutes. So now, we’re going to add the really raw agave and then we’re going to mix it with the forks. Emily: How much agave do you usually put in? Bryan: Just enough to you know. Emily: Bind the degrees. Bryan: Yeah, about four to five to six tablespoons, here’s a fork and we’re going to mix it up and you could see it becoming chocolaty. I'm going to add a little bit more curry powder to make it more chocolaty and you could change the recipe to suit your taste, you can make it more chocolaty, less chocolaty, you can make it softer more firm. I want to be a little bit more chocolaty flavored looking some. And with a little bit more curry powder. Emily: I’ve heard curry have some health benefits that cacao does not is that correct? Bryan: That’s right curry powder, it’s less processed, there's no caffeine, so it’s kind of the healthy version of raw organic chocolate which is popular, and the sauce are very inexpensive, it’s only $2.00 a pound whereas raw cacao is a little bit more and it’s easy to use. It’s already powdered and it’s fun. And as you can see we have chocolaty cookie butter, and it’s ready to be made into our Oraweo. So now, we’re going to move our plate over here and then we have these fun little scoopers. These are really heavy to make cookies and meat balls and all sorts of dishes so I'm going to spoon this in your hand and then you’ll flatten into two cookie shapes and that becomes our cookie, there's one. Emily: And I just put it on this plate here and flatten— Bryan: You flatten to a cookie shape uh-huh. And then put it on a plate. It’s a little bit soft. Okay, we’re going to have to add some more of the ground up sunflower seeds, it’s a little bit soft so you wanted it to be firmer, so it’s good to notice those things. I'm just kind of add a little bit more sunflower seeds and this will firm it up, the agave makes it very soft. But you want it to be a certain firm consistency so. Emily: But it’s easy just to add a little bit more of the ingredient. Bryan: Yeah, definitely. That’s right so if you can mix it up a little more, it will make it firm. Now, we’re going to make the second part of the cookie. Now, as you’re flattening the dough, I'm going to put the coconut oil in the middle and that becomes our cookie cream. Emily: So, just—here’s my fingers so just. Bryan: Uh-huh, but don’t put it into there so I'm going to put—this is raw organic coconut oil and this becomes the creamy filling inside our cookie and you can see it’s starting look like an Oraweo already. Emily: It really does and I just set this on top. Bryan: That’s right uh-huh. Now, you have your Oraweo. Emily: Wow. Bryan: Yeah, and we’re going to make a few more. Now, the raw organic coconut oil actually will give you the good cholesterol, and will eat up your bad cholesterol, so in the raw organic form it lowers your cholesterol naturally, when you cook it, it will add cholesterol. One more scoop please. Emily: One more scoop. Bryan: Scoop it up. Emily: It’s great to use this tool because it gives you the perfect size for your cooking. Bryan: That’s right uh-huh. It makes a lot easier that way it takes the guest workout of it, you have the perfect shape and size that’s right. Emily: Beautiful, wow. It’s so easy. Bryan: So next, our curry powder is drying the cookie. Now, you might be saying that’s a lot of coconut oil Bryan what's going on. This cookie is sweet eventhough we use agave that’s low sugar, and low glycemic, the cookie is very sweet so the coconut oil is blended and it off sets it, so it compliments it. And it gives the creamy taste of it, so let’s give it a try. Emily: Oh, my goodness. Bryan: And you might want to put it in the refrigerator it will firm up today is a hot day so it’s starting to get melty. Emily: Melty. Bryan: Rawlicious. Emily: So much flavor! Bryan: Yeah, but you see how the cookie part sweet and the coconut oil kind of you know a place after that. Emily: It brings the sweetness down just as slightly is so it’s not too overwhelming. Bryan: Right. Emily: It’s delicious, thank you. Bryan: And that’s right. You're welcome, that’s right, yummy and rawlicious!