Vanilla Hazelnut Macaroons

Ramazingly Delicious Vanilla Hazelnut Macaroons.

3 C unsweetened shredded coconut
3/4 C medjool dates
3/4 C water
1 TBSP mctlean Vanilla Vegan Protein Blend
1/4 tsp sea salt
2 C unsweetened shredded coconut
1/2 C raw hazelnuts

1. Process 3 cups of coconut, scrape sides of food processor. Blend in dates and water, frequently scraping sides. Mix in vanilla vegan powder, and salt until mixed. Add the remaining coconut and continue to blend. Lastly, add in nuts, and process until chopped and blended in. Scoop out dough using a tbsp scoop. Dehydrate on 42C/300F for around 24 hours.*

*If you don’t have a Dehydrator, bake in a 300F oven for 25 minutes, or until crispy on outside, soft on the inside.

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