Woah, that was a mouthful of a recipe name! But I didn't want to let any ingredient left out, this is why it was important to consider all the ingredients that make this recipe what it really is. Stay to learn more about this recipe, you are going to fall in love!
This recipe was inspired by the iconic oatmeal creme pies, probably the only way I used to eat oatmeal growing up what that way. Just a soft and gooey oatmeal cookie stuffed with all the sugary things, but in this occasion I'm creating my own, with a Mexican touch!
As I was whipping up the mix for the oatmeal cookie and digging into my patry for some ingredients I stumble into my stash of hibiscus tea and since I was already planning on adding coconut to the recipe I had the idea of adding a hibiscu tea infusion... guys, genius!
The iconic Oatmeal Creme Pie with a hint of tropical flavors such as hibiscus and coconut is what made this recipe absolutely epic, an explosion of flavors!
About these Coconut Hibiscus Oatmeal Cookie Cream Pies:
Well, even if this recipe was a bit improvised the taste is just amazing. I adventured with coconut oatmeal as a base combined with nut butter, this recipe is vegan and dairy free with a hint of Nuzest Vanilla Protein to add a little bit of volume and flavor to the cookies.
The filling is a creamy and flavorful blend of cashews with almond milk along with the hibiscus tea. I used five hibiscus tea bags to add the touch of flavor we want with the recipe along with the shredded coconut added on top.
Overall, these are the ingredients needed for these Coconut Hibiscus Oatmeal Cookie Cream Pies:
Almond butter
Vanilla Nuzest Vegan Pea Protein (PURELYHL for discount)
Unsweetened almond milk
Cashews
Vanilla extract
Hibiscus tea bags
Unsweetened shredded coconut
If you want to keep this recipe paleo or lower in carbs you can use coconut flour or a paleo granola instead of the sprouted oats. That's alway up to you, I find sprouted oats easier to digest so that's a win for me, I also used organic ones from the brand One Degree.
The full instructions will be below along with the nutritional information per serving. I have to mention that this cake is algo a good source of protein thanks to the greek yogurt, egg whites and some part from the almond flour.
Overall this recipe is:
Low Carb
Vegan
Meal Prep Friendly
Delicious!
The end result
Well, the combination of coconut and the creamy hibiscus filling is just amazing, a tropical trip in a single bite. Tasty but enough to notice the hint of those oatmeal creme pies, the base is flavorful and gooey once the recipe is done.
I enjoyed them straight up the freezer and I also left them a few minutes to be softer, that way you get an ice cream consistency that also makes this recipe absolutely delicious!
This is a great recipe that your family or friends will love! Easy to prepare and elegant no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy gluten free and low carb cheesecake for the win!
Sharing is caring!
Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!
With love,
María
Try more recipes here!
Coconut Hibiscus Oatmeal Cookie Cream Pies
By María Fernanda López
Serves 12
Ingredients
Oatmeal Cookie Base
2/3 cup of Coconut Sugar & Spice Oatmeal* ( I used sprouted One Degree)
3/4 cup of almond butter
1/4 cup of Vanilla Nuzest Vegan Pea Protein (PURELYHL for discount)
1/3 cup of granulated monk fruit
Hibiscus Coconut Filling
1 cup of unsweetened almond milk
4 oz of cashews
1 tsp of vanilla extract
5 hibiscus tea bags
1/4 cup of hot water
1/3 cup of granulated monk fruit
1/3 cup of unsweetened shredded coconut
Method
Preheat the oven at 350.
Heat the almond milk for 2 minutes in the microwave and pour over cashews. Let it soak while you prepare the cookies.
Steep the tea into 1/4 cup of hot water. Set aside.
Mix the dry ingredients for the oatmeal cookies well.
Add the nut butter and mix well.
Using a cookie scooper divide the mix into twelve silicone muffin cups.
Bake for 13 minutes.
Once the cookie base is baked, let them cool down in a cooling rack.
Blend the cashews soaked in almond milk, add the hibiscus tea and granulated monk fruit. Save the coconut for topping.
Blend until smooth.
Pour the mix into each oatmeal cookie and top with shredded coconut.
Freeze for a couple of hours or overnight.
Enjoy!
*You can use regular oatmeal or coconut flour for paleo and lower carb version.
Nutritional Information per serving (200 kcal)
Fat: 14.1g
Carbs: 12.4g
Fiber: 2.9g
Net Carbs: 9.5g
Protein: 7g
This post contains affiliate links.