Remember when I wrote about my recent almond milk experiment?
Well, when all was said and done, I was left with a bowl of
expensive delicious almond meal that I couldn’t bear to throw out. And since the food processor was already dirty, I figured I might as well take a stab at this recipe from the lovely Jessica Mishra, a friend who is a health coach and yoga teacher in San Francisco.
Mishra made these decadent little nibbles for one of our SweatGuru events, and no one could believe that they were all-natural, packed with nutrients and brimming with healthy fats. I made a few tweaks — like using dates instead of maple syrup — and am excited to share what has become a favorite after-dinner treat in our house!
Raw Coconut Macaroons with Cacao Nibs
- 6oz almond meal (I use leftovers after making almond milk)
- 2 cups unsweetened, finely-shredded coconut
- 2 tsp cinnamon
- 2 tsp vanilla
- 2 tsp water
- 5 pinches sea salt
- 8 dates, pitted
- 1/4 cup coconut oil
- 1/4 cup cacao nibs
- Combine almond meal, coconut, cinnamon, vanilla, water, salt and dates in food processor, blending until mixture has a uniform consistency.
- As the food processor is running, gradually add in coconut oil until fully incorporated.
- Transfer mixture to a bowl, and stir in cacao nibs.
- Using a spoon, scoop mixture into hands and press to form into small balls.
- Store in an airtight container in the refrigerator for up to a week.
Here’s a look at the process, starting with the inspiration for this recipe: what’s left in nut milk bag after I make a batch of almond milk.
The coconut oil helps bind all the ingredients together, so you’ll want to scrape the food processor once or twice to make sure everything’s evenly distributed.
And don’t worry — it’ll be pretty crumbly. Here’s what it looks like after transferring the mixture to a bowl and adding the cacao nibs.
If you try to roll them, you’ll end up with a crumbled mess — so gently “pack” scoops of the mixture between your palms to form into balls.
Two more tips: Sprinkle with a dash of coarse sea salt if you like that sweet-salty mix, and separate balls between layers of parchment paper when storing.