If you want to show someone that vegan dessert have nothing to envy to traditional pastry, this recipe is definitely a good place to start.

These treats are aesthetically a combination between macarons and the rawreos ( raw oreos so famous on Instagram and Pinterest ) and with only few ingredients, strictly natural and rich in beneficial properties. In addition to being very nutritious they are also tasty and quick to prepare.

raw vegan macarons

Here’s what you’ll need.

outside:

90 grams of pecans
1 cup pitted medjool dates
a pinch of salt
1 tablespoon cocoa

stuffing:

1 cup cashew nuts (soaked overnight in water)
1 tablespoon of coconut oil
1 tablespoon maple syrup
1 tablespoon vanilla powder

Place the ingredients to make the ‘cookie’ in a mixer (I use the NutriBullet) and blend until mixture is smooth, then spread it on a work surface leveling with a rolling pin. With a circular cutter cut out the shapes. Move them on a tray with baking paper and put it in the freezer as you proceed with the filling. Remove the water from cashew nuts (which you put to soak at least two hours before) and put them together with all other ingredients in your blender until you get a creamy consistency.
At this point distrbuite this cream on half of your ‘cookies’ and close the sandwich with the other half.

You can save these treats in your freezer, making sure to bring them to room temperature about half an hour before eating.

raw vegan macarons

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