This recipe was inspired two very lovely patients of mine. Not once, but twice in the last 2 weeks they have given me a (much appreciated) gift of ‘raweos’ purchased from the local farmers market, on the condition that I ‘reverse engineer them’ and share the recipe. This is my attempt and whilst they do not taste exactly like the ones I was given, they are pretty tasty nevertheless. Unless of course you don’t like the sound of a raw fudge biscuit, then these are not for you. 🙂


Makes 15-18 ‘Raweos’



  • 150g almonds
  • 50g pecans or other nuts
  • 75g activated buckwheat. I used loving earth activated buckinis
  • 4 medjool dates pitted
  • 1 teaspoon pink Himalayan salt
  • 2-4 tablespoons of raw cacao (to taste)
  • 50g Coconut oil
  • 50g cacao butter


  • 80g activated almonds, soaked for a minimum of 2 hours in filtered water
  • 4 medjool dates, pitted
  • 50g almond butter
  • 50g cacao butter
  • 125g coconut butter


  1. To make the biscuits combine the nuts and buckwheat in a thermomix or food processor and whizz until fine.
  2. Add cacao powder and salt and combine, and then pour into a mixing bowl
  3. Finely chop or process cacao butter and melt with coconut oil. (Keep temp under 45degrees) You may do this in a Thermomix or double boiler.
  4. If you have melted the cacao and coconut in your TM, pour into a small bowl and set aside.
  5. Add medjool dates to thermomix or food processor and whizz until broken down, add the processed nut mixture and combine.
  6. Slowly add the melted cacao butter and coconut oil mixture until the mixture holds together when you squeeze between your fingers. The consistency should be like biscuit dough.
  7. Place a sheet of baking paper on the bench and roll our your ‘biscuit’ mixture into a thin sheet (around 10mm thick)
  8. Place on flat tray in the fridge for 15-45 minutes.
  9. Remove from the  fridge and using a small circular biscuit cutter, cut out rounds around 5cm in diameter. Take care when moving your pieces that they don’t crumble or stick.
  10. Place on a tray lined with baking paper and refrigerate while you make the filling.


  1. In a double boiler or TM, melt cacao butter & set aside.(Keep under 45 degrees)
  2. Add soaked almonds to Thermomix or food processor and whizz until creamy. Add dates and almond butter & whizz to combine.
  3. Add coconut butter, then melted cacao butter and process on a high speed until you have a thick caramel coloured mixture.
  4. Remove your ‘biscuit’ rounds from the fridge, place a generous scoop of filling on top and then gently place a biscuit round on the top.
  5. Once finished, store in the fridge.

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