Mimi's Vegan Kitchen: Healthier Shakalama

November 27, 2017

Dry on the outside and moist on the inside with a dominating taste of coconut… I love it!


A week ago, my mom told me that she baked shakalama but used eggs. I had no idea what shakalama is but my mind travelled in a second to the yellow pack of egg replacer by bob’s red mill that’s been flooding supermarket shelves. I knew what I had to do! I decided not only to make it vegan but also healthier. Maple syrup instead of sugar, spelt flour instead of refined white flour.


How did it turn out? Amazing! I made this with a friend after yoga and it’s the perfect companion for masala chai. Post yoga masala chai with shakalama, how does that sound? Uhh, I’m living the dream… 


As always, let us know if you give it a try, we love it when you share!


Prep time: 5 minutes

Cook time: 10 minutes

Total time: 25 minutes

Serves: 4-5



  • 1 1/3 desiccated coconut

  • 3 tbsp flour (I used spelt flour but any grain flour would work)*

  • 1 tsp vanilla bean powder

  • 1/3 cup maple syrup (or sugar)

  • 2 egg replacer (2 chia eggs or bob’s red mill egg replacer)**


*If you’re using sugar instead of maple syrup then only use 1 tbsp of flour.

**You can use 2 egg yolks if you’re not vegan.



Step 1: Preheat your oven to a medium setting.

Step 2: Prepare your vegan egg (either by combining 2 tbsp ground chia and 2 tbsp water or bob’s red mill egg replacer with water according to package instructions)

Step 3: Combine the desiccated coconut, flour and vanilla bean powder.

Step 4: Add the maple syrup and egg replacer to the mixture and combine well.

Step 5: Grease a pan with coconut oil.

Step 6: take full teaspoons of the mixture and round them into 1-2 cm balls and place on the tray. Make sure they aren’t big because they will definitely get bigger in the oven.

Step 7: Turn down the heat of the oven to the lowest setting and bake for 10 minutes.


Once you take them out of the oven, let them cool down for a few minutes before consuming. Enjoy!

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