Raw Macaroons
Missing sweets? No need to! I love this recipe because you can make two different tastes out of one basis! Make lots of these raw macaroons because they keep well for weeks. If you can leave them alone this long that is…
TOOLS
- A dehydrator or your own oven
- A blender
- A small ice cream scoop (optional)
- A mixing bowl
INGREDIENTS
- 3/4 to 1 C dried coconut
- 3/4 C cashew nut flour (blend the cashew nuts into fine powder)
- 3/4 C raw Cacao powder
- 1 tsp Maca
- 3/4 C Agave Nectar or -if you don’t mind using- Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 C + 1 TBSP melted coconut oil (“au bain marie” or let melt in the dehydrator)
- A dash of sea salt to enhance the chocolate flavors
THE MAKING OF…
- Start with melting your coconut oil while you prepare the other ingredients
- Blend the cashew nuts into a fine powder
- Blend the dried coconut into a fine powder and leave about 1 cup of strips to finish your macaroons
- Mix the dry ingredients by hand
- Add the wet ingredients and mix well by hand
- To have all same sized macaroons, scoop small balls with your ice cream scoop
- Roll them in your hands and then one by one through a bowl with dried coconut
- Dehydrate for 1 day on the teflex sheets
- Transfer them to the mesh screens and dehydrate one more day
TIPS
- If you want black and white macaroons, divide the mixture in half
- Add to one half of the mixture the cacao powder and mix thoroughly, leave the other one white
- Proceed as above. But you will have 2 different tastes!
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