Ingredients
The following ingredients have 15 Servings
- 1/2 cup packed, pitted dates (110 g)
- 1 cup raw cashews (150 g)
- 2 cups unsweetened shredded coconut (200 g)
- 1/4 tsp sea salt
- 1/2 tsp pure vanilla extract
- 1/2 cup dairy-free chocolate chips or dark chocolate
Instruction
- Place the pitted dates in a bowl and cover with hot water. Soak for at least 15 minutes then drain well, shaking off any excess water.
- Preheat the oven to 350 F.
- Place the cashews in a food processor and process for 30-45 seconds until broken down into a coarse, grainy flour. If there are a few larger peices left behind, that’s ok.
- Add the coconut and process until it starts to become a bit oil and almost paste-like. You should start to see bits of paste sticking to the side of the food processor. This might take a few minutes.
- Add the soaked dates, sea salt and vanilla (if using) and process until completely combined. The mixture should be oily but somewhat sticky.
- Line a baking tray with parchment paper then use an approximately 1 to 1.5-inch cookie scoop to create each macaroon. If you don’t have a scoop, you can use your hands to shape the dough into little domes. You should get 15-16 macaroons.
- Bake for 12 minutes then remove from the oven and let cool on the pan for at least 30 minutes. They will be soft and fragile when you take them out of the oven so don’t handle them until they’ve firmed up for at least 30 minutes.
- When you’re ready, melt the chocolate in a double boiler or in the microwave in 15-second increments (stir between each increment) until completely smooth and creamy.
- Press the bottom of each macaroon into the melted chocolate so the chocolate coats the bottom and about 1/8th of an inch up the sides. Once you’ve coated them all, place the entire tray in the fridge for about 30 minutes to firm.
- Enjoy right away.
