Tuesday, October 15, 2013

Raw Coconut Macaroons

Lately I have found myself reading and watching videos about the high carb raw vegan (HCRV) lifestyle. I find it fascinating and inspiring that people thrive off simply eating just fresh fruits and vegetables; the fact they're so close to nature and in tune with their bodies just makes their personality and soul glow. 

There are others who transition into HCRV by following the Raw Till 4 principle: eating raw meals for breakfast and lunch but having cooked food such as rice, beans or lentils with vegetables for dinner. I've actually set myself the challenge to eat Raw Till 4 for a whole week, beginning tomorrow, as a little experiment. But never fear, there will still be plenty of recipes coming your way.

Today I have for you, a raw version of my popular Sugar Free Lemon & Coconut Macaroons. They involve less work, fewer ingredients but still plenty of flavour and natural sweetness. 


160g Dates
80g Shredded Coconut


If you're using dried dates, soak them in a little water for 5 minutes, or until slightly soft
Add the dates and coconut to a blender and pulse
You may need to add a tiny bit of water to get your blender going - just don't add too much or the macaroons will be watery and won't hold their shape
Once the mixture comes together like a dough, stop blending
Roll the mixture into evenly sized balls and place in the fridge to firm up

Makes 12 serves

Macros per serve

89 calories
0.8g protein
4.6g fat
10g carbs
6.7g sugar
2g fibre

For a slighly lower fat version, follow this recipe:


90g Dates 
25g Shredded Coconut 
1 Tbsp Coconut Flour


Follow the method as above, but save a bit of the coconut flour to roll the balls in

Makes 6 serves

Macros per serve

85 calories
1.1g protein
3.3g fat
12.3g carbs
7.5g sugar
2.3g fibre

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