Raw, Vegan and Gluten-Free
Macaroons are very popular these days. This version is simple to make and an ideal high-energy snack or sweet craving conqueror. Watch me make these for eHow.com in the video below.
Made with a just a few ingredients, these coconut macaroons will stay fresh in the fridge for several days. They are the perfect size for bring to work as an afternoon pick-me-up or for the kids to snack on when they come back from school.
Spice ’em Up
This is the basic recipe, but feel free to add other flavorings to your taste, such as cacao (or cocoa) powder, powdered green tea (matcha), spices such as cinnamon, cardamon or pumpkin pie spice or even extracts, such as Frontier’s Butterscotch (which does contain a very small amount of dairy. The date paste in the recipe adds a very nice touch and also helps hold the macaroons together but you can replace with another gooey sweetener, like honey or coconut nectar.
Raw Fusion Solutions
Coconut butter can be very price – running between $9-16 a jar; In this recipe by simply blending a half cup of unsweetened coconut shreds with about 3 tablespoons of coconut oil, you can replace this for a fraction of the cost. Date paste is a fantastic sugar replacement, providing a sweet source of fiber and potassium. See how easy it is to make in the meme below.
Raw Vegan Coconut Macaroons
1/2 cup raw almonds
2 cups of shredded unsweetened coconut
3 TB. coconut oil (this can be in hardened or liquid state)
1 TB. maple syrup
1 tsp. alcohol free vanilla extract
1-2 TB. date paste (see meme below) or replace with viscous sweetener of your choice
dash of sea salt
Directions below video. See how easy these are to make!
Directions: Place almonds in the food processor and process until they turn into a fine meal; This could take several minutes. Remove from processor bowl and set aside. Make a coconut butter by blending 1/2 cup of the shredded coconut with the coconut oil and blending for a couple of minutes. Add the almond flour back to the bowl along with the rest of the ingredients and blend until smooth – about 1 minute. Form into balls or use Cookie dough scoop like the one here.
Eat at room temperature or refrigerate for a couple of hours if you like them firmer.