My youngest daughter, Effie, is always considering what she can make for me that is gluten-free. One evening when we were invited over for dinner, she made raw, sugar-free vegan macaroons for dessert. It took her only a few minutes to make. The recipe comes from Jolinda Hackett.
As you can see, macaroons go great with ice cream drizzled with dark chocolate! The second image is a close-up so you can lick your screen. Better yet, get in the kitchen and make yourself a batch.
Ingredients:
8 medium sized dates
1 banana
1-1/2 cups shredded coconut
Directions:
Remove the pits from dates. Place ingredients in a food processor and process until smooth. Depending on the size of the dates and the ripeness of the bananas, you may need to add more or less coconut to get the right consistency. Mixture should be moist, but not too gooey.
Bake at 325 degrees for 10-15 minutes, until done. Cookies will be soft, but should cook enough to have a golden brown bottom and hold together well.
Bake at 325 degrees for 10-15 minutes, until done. Cookies will be soft, but should cook enough to have a golden brown bottom and hold together well.
Note: Dates do contain a fair amount of natural sugar, but this recipe contains no refined or white sugar. Also, to be truly sugar-free, make sure the coconut flakes you are using do not have any added sugar. You may need to shop for sugar-free coconut flakes at a natural foods store.
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I don't know if these are considered RAW since we did actually bake them in the oven until "golden brown"...but vegan all the way! They were quite nice. The biggest difference I would see in making these again is having a large size food processor. I don't currently and had to process these in small batches, and chose not to include the coconut in the processing - so the coconut provided a much chunkier, but enjoyable, texture. Try them for yourself!
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