Raw Vegan Macaroons

So I’m addicted to Emmy’s Vanilla Macaroons. You can find them in Whole Foods or online at their website. Of course they cost like $4 in the grocery store – more than $1 per tasty morsel. And considering I eat all three of them (yes only three per package) each time I buy them, I figured it would help my wallet a bit if I just made them myself. So I restrained myself from buying them this morning and instead got some almond flour, dates and coconut flakes. I’m not one for recipes. I prefer to wing it, which usually turns out ok and this time it did too. Here’s what I did.

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Soak raw pitted dates in water for 4 hours
Drain dates and add to mixer
Add vanilla extract, a few splashes of almond milk, tablespoon-ish of coconut oil and blend. Don’t worry about getting it super creamy, you just don’t want big chunks of date
Transfer to mixing bowl
Add almond flour and coconut flakes until the consistency is kind of like cookie dough, maybe a little softer
Roll into decent size balls and place on cookie sheet (no need to grease if you added enough coconut oil)
Bake in the oven on 150 degrees for an hour or so (or maybe a food dehydrater if you have one) to dry them out but keep it still considered raw. (I’m sure some strict raw foodie will disagree with that.)
Remove and let sit for a couple hours and enjoy. I think I’ll eat them with some raw cashew cream pudding. A recipe for another day.

Macaroons

Since I used dates instead of agave, they are slightly sweeter than Emmy’s and darker too. However I prefer to use dates as agave is processed and supposedly not much better for you than sugar is.

Oh and by the way, I’m a cousin or niece of the three authors of this site. Cheers!

One thought on “Raw Vegan Macaroons

  1. I just made these last night and they are delicious! I was a little nervous at first about not knowing how much of everything to use, but it worked out great! I think I used about 1/4 cup almond milk, and about 3/4-1 cup of each almond flour and coconut shreds. So yummy!

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