apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 2 Bananas
- 1 cup Raw Unsweetened Shredded Coconut
- 1 cup Rolled Oats
- 5 Medjool Dates (pit removed)
- 1/4 tsp Almond Extract
- 1/3 cup soy/almond milk
- Optional 1/4 cup carob chips
Preheat oven to 350 degrees Fahrenheit. Combine banana, coconut, dates and almond extract into the food processor and pulse until mixed well. Then add rolled oats and pulse until chopped and thoroughly combined. (Leave textured so that they have some crunch to them!)
Scoop out with a teaspoon and create flattened balls. Spread evenly on a silicone baking sheet and bake for 15 minutes.
You can create different flavored macaroons by adding carob powder or cocoa powder, barley coffee or instant coffee (decaf), or other baking extracts. Wonderful for the passover holiday or as a snack year round!
This 2VC dessert recipe is vegan/vegetarian, gluten free, dairy free and egg free. Enjoy in good health!