No-Bake Raw Vegan Macaroons
These are so easy and so amazing I have no words….
If you somehow manage to just eat one please let me know how because I have no idea how that’s even possible haha!
There is something to be said about a RAW diet. Although I have difficulty believing that it is a sustainable way of life there is much merit in the principle of raw. I did my thesis for my graduate work on Advanced Glycation End Products (AGE’s) and in completing my research learned a great deal in regard to the chemical changes and nutrient depletion that goes along with the cooking of our food. Raw food keeps all the nutrients intact and therefore eating raw foods means we get all of those nutrients inside us! I don’t eat completely raw but do try to feed myself and the kids as raw a diet as possible. I also am cognizant of ensuring I don’t cook at high temps (which destroys nearly everything!), use the microwave very little and utilize steaming, simmering and slow cooking to retain as much goodness as possible when I do cook. Soups and stews are a perfect example of this. And so are these little pieces of heaven ?
You will need:
1/2 cup slivered almonds
2 cups shredded unsweetened coconut
Approx 15 medjool pitted dates
1 Tbsp melted coconut oil
2 Tbsp cacao
2 Tbsp maple syrup
1 flax egg (flax meal mixed with a Tbsp or two of water…let sit until “gooey” thick consistency)
*mini muffin tin* This isn’t a necessity for these as I’m sure you could just make little balls from rolling with your hands (or a cookie dough baller) and that would be fine. I just had the idea to press mine in to my mini tin and they turned out great in terms of a uniform look 🙂
First, if dates are dry soak for about 10 min in warm water and dry with a clean tea towel
1) Get your flax egg ready and set aside
2) In a food processor add coconut and almonds and pulse for a few minutes.
3) Then add dates, syrup and coconut oil and continue to pulse while adding in the cacao and flax egg.
4) Continue to pulse until mixture comes together.
5) Roll into balls and place on parchment lined baking sheet or press in to a mini muffin tin.
I put mine in the fridge for about 10 min but I don’t think this is even necessary, although if you have any left to store I would refrigerate in a sealed container. They are so good I’ve never had any leftover so I can’t say for sure ?This will give you about 10 macaroons which is not enough… mine were gone in 10 min. I recommend doubling this recipe!!!! Enjoy!!!!