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 turn with their bodies just makes their personality and soul glow.
They're 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.
Ingredients
160g Dates
80g Shredded Coconut
Directions
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:
Ingredients
90g Dates
25g Shredded Coconut
1 Tbsp Coconut Flour
Directions
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
via Stacie Michelle http://stacie-michelle.blogspot.com/2013/10/raw-coconut-macaroons.html
Put the internet to work for you.
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