Raw Dessert: Chocolate Macaroons

Ingredients:

• 3 cups dried, unsweetened coconut flakes
• 1 1/2 cups cocoa powder (or carob)
• 1 cup maple syrup
• 1/3 cup coconut butter or oil
• 1 T vanilla extract
• pinch sea salt

Directions:

1. In a large bowl, combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment.
2. Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto a tray covered with baking parchment, and FREEZE* them.

Variations:

Basic (Blonde) Macaroons

• 2 C Dried Coconut (unsweetened)
• 1/2 C Almond Flour
• 1/4 C Coconut Butter
• 1/4 C Maple Syrup*
• 1/4 C. Agave
• 1 T Vanilla or 1 Vanilla Bean
• Pinch Sea Salt

*Maple syrup is not considered raw. You can substitute agave but the macaroons will not have the same consistency.

Cinnamon Macadamia Macaroons
add to basic recipe:

• 1 tsp Cinnamon
• 1/2 C Macadamia nuts, coarsely chopped

Strawberry Macaroons
add to basic recipe:

• 1/2 C chopped strawberries (I did this in the food processor)

*As an alternative to freezing, you can also drop in 1 tablespoon mounds on dehydrator screens. Dehydrate for 12-24 hours at 115 degrees F…until crisp on the outside and chewy on the inside. The strawberry macaroons should be refrigerated in an airtight container.

By - Janine