Makes 32 cookies
These raw macaroons are delicious and simple to make. If you have a dehydrator, try the variation listed below.
1 1/2 cups (375 mL) pitted dates
1 cup (250 mL) raw cashew pieces, soaked in water for 4 hours, drained, and rinsed
1 teaspoon (5 mL) vanilla extract
1 1/4 cups (310 mL) plus 1/2 cup (125 mL) unsweetened, shredded dried coconut
Place the dates, cashews, and vanilla extract in a food processor. Process for 2 to 3 minutes or until smooth. Add 1 1/4 cups (310 mL) coconut and pulse a few times, just until the coconut is evenly distributed. Take 1 tablespoon (15 mL) of the dough and form it into a ball with your hands. Place the remaining 1/2 cup (125 mL) coconut on a small plate or bowl and roll each cookie so that it is covered in coconut. Stored in an airtight container, these macaroons will keep for up to 1 month in the refrigerator or for up to 4 months in the freezer.
Per cookie: calories: 70, protein: 1 g, fat: 4 g, carbohydrate: 8 g (5 g from sugar), dietary fibre: 1 g, calcium: 5 mg, iron: 0.5 mg, magnesium: 19 mg, phosphorus: 38 mg, potassium: 97 mg, sodium: 2 mg, zinc: 0.4 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 0.4 mg, vitamin B 6: 0 mg, folate: 3 mcg, pantothenic acid: 0.1 mg, vitamin B 12: 0 mcg, vitamin A: 0 mcg, vitamin C: 0 mg, vitamin E: 0.1 mg, omega-6 fatty acids: 0.4 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 7%, fat 52%, carbohydrate 41%
Replace half of the dates with unsulphured dried apricots.
Increase the dates to 2 cups (500 mL). Add 2 tablespoons (30 mL) cocoa powder to the food processor along with the dates, cashews, and vanilla.
Place cookies onto one or two dehydrator trays with nonstick sheets. Dehydrate at 115°F (46°C) for about 12 hours.