Raw Chocolate Macaroons
When we received our big box ‘o goodies from Sarma, the first thing I tried were the chocolate macaroons. It was love at first bite. I knew I had to try to make them on my own!
Now for all you raw foodies out there who don’t have a dehydrator, this one is for YOU! The original recipe by Sarma calls for them to be dehydrated, but I don’t have a dehydrator either, so I put them on a cutting board, lightly covered it all with foil, and FROZE them. Oh. My. Goodness. It’s like frozen macaroon ice cream yumminess. They are so EASY…and they are a hit with everyone who tried them.
Here ya go:
3 cups dried, unsweetened coconut flakes
1 1/2 cups cocoa powder (I prefer carob’s milder taste)
1 cup maple syrup
1/3 cup coconut butter or oil
1 T vanilla extract
1/2 teaspoon sea salt
In a large bowl, combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment.
Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto dehydrator screens (or a plate/cutting board to freeze). Dehydrate for 12-24 hours at 115 degrees F…until crisp on the outside and chewy on the inside.
For Blonde Macaroons: Replace the cocoa powder in the recipe with an equal amount of fine almond flour (soak almonds for 6 hours, drain/rinse and dehydrate for 12 hours…pulse almonds in food processor for a fine consistency).