Five-Ingredient Raw Macaroons

Holy heck is it ever scorching in Toronto right now! The last couple of days have been well into the thirties with humidity making it feel more like 40 degrees Celsius. Not that I’m complaining since I love warm weather, but I was faced with a dilemma when I came home today: What’s a girl to do when she wants a sweet cookie but can’t stand the thought of turning on the oven? The answer: just make ’em raw!

Easy to throw together and always vegan, raw desserts are a great alternative when the weather gets hot. This recipe not only has simply five ingredients, but you don’t need to use a food processor, cookie cutter or rolling pin. My kinda recipe! Since these morsels are raw, they won’t be crispy or crunchy like typical cookies, but more like a soft energy bar (or Larabar). The basis for this recipe was inspired by one I found in the cookbook Eat Raw, Eat Well, which is a fabulous resource for all things raw. I plan to turn to this throughout the summer for more cook-free recipes!

Five-Ingredient Raw Macaroons

Ingredients:

• 1 cup dried unsweetened shredded coconut
• 1/3 cup tahini
• 1/4 cup raw honey (or substitute coconut flower nectar if you are vegan)
• 1/2 tsp. vanilla powder
• 1-2 tbsp. shelled hemp seeds

Method:

1. Mix tahini, honey and vanilla powder in a medium bowl with a spoon. Ensure there are no lumps of tahini.
2. Add coconut and hemp seeds and mix well to ensure ingredients are well-coated.
3. Form 12 cookies by hand and place on a prepared cookie sheet.
4. Place in fridge to allow cookies to set for about half an hour (if you can wait that long to eat them!)
5. Serve immediately or store in air-tight container in the fridge if you plan to polish them off in a few days (very likely, trust me!) or in the freezer if you want to ration them out for a longer period of time. 😉

Raw Vegan Macaroon – truefoodlove

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