Gluten Free Raw Vegan Chocolate Macaroons Food
RAW CHOCOLATE MACAROONS
This is not my recipe but I don't remember where I got it. Delicious, fast, and healthy. Freeze for a rich, fudgy treat or dehydrate for a more traditional cookie texture.
Provided by Yummy Tummy
Categories Dessert
Time 40m
Yield 24 macaroons, 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything together.
- OPTION 1 (freezer):.
- Make tablespoon sized balls or "haystacks" (piles) on a cookie tray.
- Place in freezer 1/2 hour.
- OPTION 2 (dehydrator):.
- Make tablespoon sized balls or "haystacks" (piles) on parchment or teflex sheets.
- Dehydrate until desired texture.
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- While the dates are soaking, add the cashews and coconut to a food processor. Blend until it has a pasty, oily consistency. This make take a few minutes. You should almost be able to pinch it between your fingers.
- Add the vanilla, soaked dates plus 1 tbsp of soaking water you reserved, salt and cocoa powder. Blend until you have a crumbly and oily but somewhat sticky dough. If needed, add up to another tbsp of the soaking water. You don’t want it overly wet but it should easily stick together.
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- Place all ingredients except for chocolate and salt flakes in a food processor and process for a few seconds at a time until the mixture is combined and can be lumped into a ball {don’t over-process into a paste — just enough to get the ingredients well-mixed and sticky when pressed together}.
- Shape into balls {1-2 tbsp at a time — mine were on the larger side} and place on a tray lined with parchment paper. Place the balls in the freezer for 10-15 minutes to chill and firm-up slightly.
- Melt your chocolate {either in a double boiler, or microwave, etc.} {or prepare the magic shell as per the directions in this recipe} while you wait for the balls to chill.
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