Macaroons
The things I miss the most from my pre-gluten-free-vegan life are: ice cream, cheese, bread, and coconut macaroons. I used to consume a LOT of coconut macaroons. So, here’s a raw, vegan version that are actually very tasty!
- 1 cup medjool dates, pitted (better if you buy them whole and pit them yourself, they are juicier)
- 1 cup dried, shredded, unsweetened coconut
- 1 cup soaked almonds (I soak 6-12 hours)
- 1/4 cup agave syrup
- 1 tsp vanilla
Soak the dates in hot water for about 20 minutes (I suppose if you use water just off the boil, the dates aren’t technically raw, so you can use warm water instead if you’re concerned about that). Once well soaked, drain, and reserve about 2 Tbsp of the soaking water to add to the mix.
Put almonds in the food processor with the S blade and process into small pieces. Add the rest of the ingredients and process. You’ll probably have to use a spoon to mix it up and press everything down occasionally so your processor doesn’t get stuck.
Once it’s well mixed, use a tablespoon or a small scoop and your hands to create small balls from the dough. Place them on a dehydrator sheet (straight onto the mesh is fine, you don’t need the teflex sheets for these), and dehydrate at 105 for 6 hours.
The centers should stay chewy and the outside will get just a bit crisp. Yum!
