I rarely venture above 23rd street, so when I had to go to the Upper East Side the other day, I made a few stops along the way. First on my hit list? Candle Cafe!! I didn’t have time to indulge in a full-fledged meal, but I got the Green Goddess juice which boosted my spirits. (I’m sure this guy would appreciate looking like he’s scratching his butt in the picture below. He’s actually just putting his wallet in his pocket, but my version is funnier).
Look how vibrant and beautifully green the juice is!!
I swung by Beanocchio for a soy latte and couldn’t resist these delicious coconut macaroons.
And they’re even heart-shaped (-ish)! So cute.
They were sweet, but not cloying, and held together perfectly. I love raw cookies and bars because I don’t feel gross after I eat them. They aren’t packed with processed sugars and artificial ingredients that can send your body into a frenzy. Plus, raw desserts are filling and satisfying. They’re typically high in protein, good fats, and fiber, which means I don’t get the urge to binge on 50 of them. It’s not about the calories, it’s about the quality of the ingredients.
I took a stab at making my own raw vegan macaroons. Next time, I think I’ll try chocolate covered ones. Mmmmmmmm.
Raw Vegan Coconut Almond Macaroons Recipe
1 cup almonds (soaked for 1 hour)
1/2 cup toasted unsweetened, low-fat organic coconut
1/2 cup unsweetened, low-fat, organic coconut
1/4 cup agave
1. Soak the almonds. Drain, disposing of liquid. Reserve almonds.
2. Toast coconut in a small saute pan over low heat.
3. Line a baking sheet with parchment or wax paper.
4. Put all ingredients into a food processor. Pulse until finely ground and begins to hold together.
5. Using a tablespoon, scoop mounds of the mixture and place onto prepared baking sheet. Note: when scooping, be sure to press mixture into the tablespoon to ensure it forms a mound and holds together. If the mixture is sticking in the spoon, have a cup of hot water to dip the spoon into between scoops.
6. Refrigerate for one hour. These little mounds of joy were soft but held together, even when bitten into. They tasted even better on the second day.