Raw Almond Joy Macaroons

I suppose I can add this recipe to my New Year's resolution: try new methods of baking/making dessert. The thing is, I'm very familiar with the raw foods lifestyle. In fact, and this might come as a shock to you, I eat a raw foods diet a lot.

 

Are you back on your chair yet?

 

I know. It's a little alarming. Someone with a baking blog who eats raw?!

 

Well, it's true!

 

And I am happy to say that I finally made a raw dessert!

Usually I buy raw desserts to consume. Then I saw a recipe for one that didn't require a dehydrator!

 

I found some cacao nibs and some dates and made these yummy treats. Try it for yourself or make it for your raw foodie friend or a celiac friend since they are also gluten free.

Raw Almond Joy Macaroons (adapted from Oh Ladycakes)

1 cup shredded coconut (sweetened or un)

3/4 cup raw almonds
Pinch of salt
8 pitted medjool dates
3 tbsp raw almond milk (or water) (Erika's Extras: I used water)
1/4 cup cacao nibs

1+ Tablespoon of agave nectar

Blend the coconut, 1/2 cup of the almonds, and salt in a food processor. Blend until conformed into a thin constitency/dough. Add the dates and blend until combinded. Add the water or almond milk and continue to blend in or stir in with a spoon when transfer the mixture to a bowl. Stir in the cocoa nibs. Coarsely chop the remaining almonds and add them into the mixture along witht he agave nectar. Grab a little less than a tablespoon of the dough and roll into a ball. Drop the dough onto a baking sheet lined with parchment paper. After 30 minutes in the freezer they are ready to eat. Keep stored in a container in the freezer until they're all gone (which shouldn't be more than 3 days since they're so good!)

 

Erika's Extras: Feel free to reduce the recipe. Easy to do when there's no eggs involved.

Bake well and prosper!