Delicious, Paleo-friendly, gluten-free, vegan, and kosher for Passover. They’re low in sugar and so nutritious and easy to make, you’ll find yourself packing these for a decadent snack on-the-go.

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  • Preparation Time

    10 minutes + 45 refrigeration

  • Cooking Time

    15 minutes

  • Difficulty Rating


  • Serves



  1. ½ cup / 75 g dates, soaked and pitted
  2. 1 cup / 240 ml plain water
  3. Peels from 1 orange, sliced or chopped
  4. 3 Tbsp / 20 g raw almonds, ground
  5. 3 Tbsp / 45 ml almond butter
  6. 3 Tbsp / 15 g shredded coconut (unsweetened)
  7. 2 Tbsp / 10 g pure cocoa powder (unsweetened)
  8. ½ tsp / 2½ ml vanilla extract
  9. ⅛ / ¾ g salt


  1. Combine the first 3 ingredients, and allow to steep together for 30 minutes, until the dates have softened*.
  2. Place the dates in a food processor or high-speed food chopper, and blend until they have become paste-like.
  3. Add the almond meal and continue to blend/pulse until combined.
  4. Pour this mixture into a large mixing bowl, and add remaining ingredients, kneading to combine well.
  5. Chill the dough refrigerator until slightly firm, about 15 minutes.
  6. Meanwhile, preheat oven to 350°F / 180°C, and line a baking sheet with parchment paper.
  7. Form balls or towers (i.e., with a fondant plunger) from tablespoons / soup spoons of the chilled dough, and place each on the prepared paper, pressing lightly to flatten the bottoms.
  8. Place the sheet in the preheated oven, and bake for 15 minutes, until the outside is lightly toasted.

* Save the steeped water to use as needed while forming the macaroons, and save a y leftover water to use as a delicious no-sugar beverage.

Serving size: 3 macaroons

Exchanges per Serving: 1 Carb, 1 Fat (=1 Sweet)

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