Argentina: Raw Alfajores!

Posted by on Sep 24, 2014 in Recipes | 2 comments

Argentina is the next and last stop in South America for our VeganMoFo world tour! 

It was eight long years ago that I visited Buenos Aires and I’m sure that in the intervening period much has changed, but much has probably remained the same.

I remember that I really enjoyed walking the streets of the city and exploring its neighborhoods. I loved the Recoleta Cemetery, with its rows and rows of elaborately decorated crypts and mausoleums, including that of Eva Peròn.

La Recoleta Cemetary

La Recoleta Cemetery

Kitty in Recoleta Cemetary

Kitty in Recoleta Cemetary

I loved shopping in Palermo for edgy designs and jewelry. I adored the sites and sounds of el Caminito, the tango, the colors! 

El Caminito

El Caminito

Evita!

Evita!

:)

:)

I remember feeling a bit of reverence walking through la Plaza de Mayo and seeing the memorials to Las Madres de la Plaza de Mayo, who bravely walked through that square in silent protest wearing white headscarves and with pictures of their children, who were disappeared by the Argentine Military during the country’s Dirty War in the 70s. As many as 30,000 political dissidents, activists, and sympathizers by the thousands were subject to forced disappearance, many of them killed.  

Memorial to las Madres de la Plaza de Mayo

Memorial to las Madres de la Plaza de Mayo

I remember the beautiful Casa Rosada and thinking about that infamous (though historically unlikely) scene in Evita where Eva Peròn steps onto the balcony with her husband Juan after his release from prison. 

La Casa Rosada

La Casa Rosada

I remember being fascinated by Argentinians’ tradition of eating late at night (as in, restaurants don’t even open for dinner until 9) and my hungry tummy rumbling with anticipation. I tried a vegan soy milanesa (essentially soy flour mixed with wheat flour, breaded and fried) and was not impressed, but loved the delicious pasta dishes and gnocchi and fresh salads. It’s probably a good thing Argentinians have made Italian cuisine part of their own, because otherwise they really love their meat and dairy.  

Downtown Buenos Aires

Downtown Buenos Aires

Parliament

Parliament

I remember some great moments with friends; the wonderful meal my dear friends Javier and Arturo cooked for a few of us in their home, and I can’t believe that time has passed so quickly. 

And I remember seeing beautiful displays of freshly made alfajores in bakery after bakery, looking at them longingly and wishing that they were vegan. They weren’t of course and I went without. 

Raw alfajores with a nice big glass of coconut milk

Raw alfajores with a nice big glass of coconut milk

But today, nobody needs to go without, because these raw, vegan, and gluten-free alfajores are good for just about everybody! And the great thing about raw vegan desserts is that they take so little time to make. 

Yum!

Yum!

With whole foods ingredients and no refined sugars, these alfajores are almost good for you! But they taste decadently rich, with a creamy caramel filling sandwiched between two delicious, buttery cookies. Now before people say anything about my use of maple syrup, I follow the lead of other raw vegans who use it even though it’s not technically raw because it’s a better and healthier liquid sweetener than agave (which is also not technically raw). 

Raw Alfajores
Yields 10
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Dulce de Leche
  1. ½ cup coconut flakes
  2. ½ cup dates
  3. 1 tbsp coconut oil
  4. ¼ tsp salt
  5. 2 tbsps water (as needed)
Cookies
  1. ½ cup cashews
  2. ½ cup oat flour
  3. ¼ cup coconut flour
  4. 2 dates
  5. ¼ cup maple syrup
  6. 1 tsp vanilla extract
  7. ¼ tsp salt
  8. Powdered sugar for dusting (optional)
Dulce de Leche
  1. Add coconut flakes, dates, salt and coconut oil to food processor and process for about 10 minutes, until it thoroughly breaks down and forms a paste.
  2. If needed, add water a tbsp. at a time to form a smooth paste.
Cookies
  1. Add cashews to the food processor and process until you get a fine meal.
  2. Add oat flour, coconut flour, dates, maple syrup, vanilla extract and salt and process until you get a smooth, but thick dough.
  3. Remove dough from food processor and form into a ball.
  4. Dust some oat flour on your surface, and using a rolling pin flatten to about ¼ inch.
  5. Use a cup or cookie cutter to cut as many rounds as you can out of the dough.
  6. Roll remaining dough into a ball and repeat steps 3-5 until all dough has been used.
  7. Place in a dehydrator at 115 degrees for 2 hours, in an oven at the lowest setting and with the door slightly ajar for 30 mins to an hour, or just leave on your counter top uncovered for a few hours until the cookies are firm, but not completely dry.
Putting them together
  1. Take a cookie, smear a thick layer of dulce de leche, place another cookie on top.
  2. Dust with powdered sugar.
  3. Eat with abandon!
Vegan Sweet and Simple http://vegansweetandsimple.com/
Creamy raw goodness!

Creamy raw goodness!

These are so yummy, you won’t be able to eat just one!

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2 Comments

  1. ooooh, those cookies look lovely. When I think of Argentina, I just think of meat meat meat. I should have realized that there would be lots of Italian food there. Now I feel a little more optimistic about going there someday!

    • 😀

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