Vegan-Meal-Challenge-Recipe-Book

3 tablespoons maple syrup1 teaspoon vanilla extractPinch sea saltMETHOD1. Add almonds to the food processor and process till they’re finely ground.2. Add the remaining ingredients and process again, till everything is well combined.3. Working quickly (or else the coconut oil will melt) roll the coconut mixture into small (3/4” - 1”) balls. Place on a parchmentlined platter or baking sheet.4. Transfer platter to the fridge, and refrigerate for a few hours, till the macaroons are solid. Serve.Macaroons will keep in the fridge for up to two weeks.CHOCOMOLEServes 2INGREDIENTS1 large, ripe Haas avocado, pitted½ tsp vanilla4 heaping tablespoons raw cacao powder3 tbsp maple syrup or agave1/4 cup water (more as needed)METHODPlace all ingredients in a food processor or Vitamix and blend till smooth. Serve.BLUEBERRY GINGER ICE CREAMServes 2INGREDIENTS2 frozen bananas1 heaping cup frozen blueberries1/2 inch fresh ginger (or 1/2 tsp ginger powder if you’re using a food processor)1/4 cup cashews2 tsp lemon juice2-4 tbsp almond or hemp milkMETHODBlend all ingredients together in a high speed blender. Start with 2 tbsp of almond milk and use the tamp to try to get themixture going without adding too much liquid: you want an ice cream, not a smoothie! If you need the extra two tablespoons,use them, but be patient and keep blending with the tamp till a thick consistency is achieved.