Raw Matcha, Acai, and Raspberry Macaroon Recipe

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! 
INGREDIENTS
  • 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
INSTRUCTIONS
  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.
NOTES
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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