Friday, July 31, 2015

Coconut Almond Roons (Paleo, Vegan, Gluten Free, Raw)

Some time back, Iherb ran a special on Coco-Roons, around $3 for a pack of 8.  We tried the lemon, chocolate chip and the brownie.  They were awesome but way out of our price range, the regular price being $8 or $1 a piece!  I got a hankering for some the other day and settled into the kitchen to make up my version.  I looked at the ingredients and started with their basic ingredients and went from there.  I did add a couple things here and there to increase nutrition.   The results?  I haven't had the others in a while and my memory could be a little foggy but I'd say pretty close if not better!  The price was definitely better.  Depending on where you get your ingredients,  these will cost between 20 to 40 cents per roon, so I'd say way better!  My coconut,  although organic, did not say raw, and I have not been able to find any raw coconut.   Even so, I still dehydrated at 105 degrees because my coconut oil, cacao nibs, lemon juice and greens powder were raw. 

Here's the recipes for the 3 we tried...

Coconut Almond Roons Basic Recipe

2 C shredded coconut
2 C almonds
1/2 C maple syrup
2 T extra virgin coconut oil
1/2 t pink Himalayan salt (or to taste)

#1  With Cacao Nibs

1 scoop (1/4 cup) protein powder 
1/2 C raw cacao nibs
2 t vanilla

#2 Lemon

1/2 C protein powder
2 t organic lemon flavor
zest from 1 lemon
juice from 1/2 lemon

#3 Brownie

1/2 C cocoa OR
1/4 C cocoa, 2 T cococeps and 2 T chocolate flavored raw protein powder
2 t vanilla
(Depending on how bitter your cocoa, you may need to increase sweetener)

Place coconut in food processor and process to a very fine consistency.  Add almonds and process until almonds are also very fine.   Add other dry ingredients (except cacao nibs.  Add them last as you would chocolate chips in a cookie recipe).  Process until combined.   Add wet ingredients and process until all ingredients are thoroughly combined.

 Using a rounded tablespoon, scoop out 1 T sized balls, scraping bottom so they are flat on bottom.

Place on the tray of a dehydrator. 

Do this until all of the mixture is used then dehydrate for about 8 hours at 105-115 degrees.  Allow to completely cool then store in refrigerator for maximum freshness.

I like them cold but you can allow them to return to room temperature before eating.

And there you go!  I've made something similar in the past with my almond protein balls but I think the dehydrating is the key to a more cookie-like snack ball.

If you don't have a dehydrator and aren't overly concerned about the raw factor, I saw on another site where they heated the oven to 200 degrees, placed balls in oven then turned oven off and left them in there for 8 hours.  Not sure how well that would work, but there it is.  I got my dehydrator at Walmart for $30 over 10 years ago and it has been well worth the money.  My kids love dehydrated bananas and apples and we've done beef jerky and dehydrated veggies so it's definitely worth having.

For a printable recipe, click here:  Coconut Almond Roons with 3 Variations

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