Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More by Heather Pace

Author:Heather Pace
Language: eng
Format: mobi, epub, azw3, pdf
Publisher: Quarry Books
Published: 2014-12-15T08:00:00+00:00

Yield 8 sandwich cookies

TIP You can use another 1/2 to 1 teaspoon vanilla extract in place of the vanilla medicine flower extract, but it will turn the filling an off-white color.

coconut macaroons

These are perfect for the coconut lover in your life. These cookies are hard on the outside but soft and chewy on the inside. Because they require a lot of dehydration time, I like to make a double batch and store them in the freezer.

1 cup (145 g) almonds

2 cups (160 g) shredded coconut

1/4 cup + 2 tablespoons (120 g) coconut nectar

1 teaspoon vanilla extract

1/4 teaspoon Himalayan salt

1/4 cup + 2 tablespoon (90 ml) melted coconut oil

Grind the almonds into flour in a food processor. Add the remaining ingredients and process to combine. Use a mini ice cream scoop to transfer balls onto a ParaFlexx-lined dehydrator sheet. Dehydrate at 145°F (63°C) for 1 hour and continue dehydrating at 115°F (46°C) for 32 to 36 hours, transferring the balls onto the mesh screen after the first few hours of dehydrating. Dehydrate until they are firm but still soft and chewy on the inside.

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