How to Make Raw Coconut Bonbons
Looking for a raw dessert that’s gluten-free, dense, nutritious, and delicious? Look no farther! These little macaroon-like bundles satisfy even hard-core sweet teeth. They’re also fantastic food to share at parties attended by all kinds of eaters.
Preparation time: 20 minutes, plus chilling
Yield: Ten 4-bonbon servings
1 cup raw, unsalted cashews
1/2 cup raw, unsalted almonds
3 cups unsweetened coconut flakes
Pinch of sea salt
1/2 teaspoon fresh lemon zest
1 vanilla bean
1/4 cup unrefined coconut oil, cut into small chunks if solid
3/4 cup agave nectar
2 Medjool dates, pitted
1/2 teaspoon freshly grated ginger
Combine the cashews and almonds in a food processor and pulse until pulverized. You may need to stop a few times to scrape down the sides to ensure that no large chunks remain.
Add the coconut flakes, salt, and lemon zest and pulse an additional 10 to 12 times to combine. Split the vanilla bean in half along the longest length and scrape out the tiny vanilla seeds into the food processor.
Add the coconut oil, agave nectar, dates, and ginger. Pulse 15 to 20 times to combine the ingredients, stopping every 5 pulses to scrape down the sides.
Form each bonbon from 1 heaping tablespoon, making sure to press each into a mound so the bonbons maintain their shapes. Alternatively, you can use a small ice cream scooper to form each one.
Place each bonbon on a baking sheet lined with parchment paper. When all of the bonbons are formed, cover the sheet with plastic wrap and refrigerate for at least 1 hour before serving.
Per serving: Calories 428 (283 from Fat); Fat 31g (Saturated 21g); Cholesterol 0mg; Sodium 68mg; Carbohydrate 35g (Dietary Fiber 5g); Protein 5g.