Raw Date Coconut Macaroons
These raw date coconut macaroons have just four ingredients - coconut, dates, vanilla and salt - so they're gluten-free, nut-free, vegan and paleo.
Makes 40 macaroons (10 serves)
Calories 317kcal
Ingredients
- 2 3/4 cups shredded coconut (230g)
- 3/4 cup medjool dates , pitted (190g)
- 3/4 cup water (188g)
- 1/2 tsp vanilla bean powder
- 1/4 tsp salt (optional)
- 2 cups shredded coconut (170g)
Method
- Process 2 3/4 cups of shredded coconut in your food processor until it is completely smooth and creamy. Stop often to scrape down the sides.
- Blend dates and water in your blender until completely smooth (use tamper to help with blending).
- Mix coconut butter, date puree, vanilla bean powder and salt in a large bowl.
- Add 2 cups of finely shredded coconut and mix well.
- Scoop small tablespoons of mix onto a dehydrator tray/sheet.
- Dehydrate at 42ºC for around 24 hours, or until the macaroons are dry on the outside but still soft in the centre.
Preparation
- Before: -
- During: 20 mins
- After: Dehydrate for 24 hours
- Need: Blender, food processor, dehydrator
Nutrition Information
Serving: 4macaroons; Calories: 317kcal; Carbohydrates: 23.8g; Protein: 3.1g; Fat: 25.8g; Saturated Fat: 22.9g; Polyunsaturated Fat: 0.3g; Monounsaturated Fat: 1.1g; Sodium: 73.1mg; Potassium: 349mg; Fiber: 7.8g; Sugar: 15.6g; Vitamin A: 50IU; Vitamin C: 0.8mg; Calcium: 20mg; Iron: 1.4mg