Raw Matcha, Acai, and Raspberry Macaroon Recipe

These macaroons are marvelous in look, taste, and how you feel after eating them. This recipe is raw vegan and gluten free! 
  • Macaroons
  • 1 cup unsweetened shredded coconut
  • ⅔ cup gluten-free rolled oats
  • ¼ cup date paste (recipe below)
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • -
  • Flavor add-ins (choose 2):
  • ¼ tbsp matcha powder
  • ⅓ cup raspberry purée (or any fruit)
  • 1 tbsp acai powder
  • 1 tbsp carob powder/cacao powder
  • -
  • Date Paste
  • 12 large dates
  • 1 cup water
  • 1 tsp vanilla
  1. Prepare date paste or use another liquid sweetener such as maple syrup, coconut nectar, etc. Blend all ingredients for date paste in a high speed blender or food processor. Store paste in an air-tight container in the refrigerator.
  2. Blend oats in a high-speed blender or food processor.
  3. Add shredded coconut, date paste, coconut oil and vanilla and blend.
  4. Scoop out half of the mixture into a bowl.
  5. Choose a flavor add-in to add to the remaining mixture in your blender (i.e. add ¼ tbsp matcha powder to make matcha macaroons).
  6. Using a tablespoon scoop out dough onto dehydrator tray.
  7. Place remaining mixture from bowl back in your blender and choose another flavor add-in (i.e. add ⅓ raspberry purée for raspberry macaroons).
  8. Using a tablespoon scoop out dough onto dehydrator tray.
  9. Dehydrate at 115 F for about 8 hours.
For macarons using flavor add-in powders, dehydrate at 115 F for 6-8 hours. 
For macarons using flavor add-in purées, dehydrate at 115 F for 8-10 hours. 
If you do not have a dehydrator, bake on low heat in the oven until outside is dry and the center is still soft.

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