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
- 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.
- Blend oats in a high-speed blender or food processor.
- Add shredded coconut, date paste, coconut oil and vanilla and blend.
- Scoop out half of the mixture into a bowl.
- 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).
- Using a tablespoon scoop out dough onto dehydrator tray.
- Place remaining mixture from bowl back in your blender and choose another flavor add-in (i.e. add ⅓ raspberry purée for raspberry macaroons).
- Using a tablespoon scoop out dough onto dehydrator tray.
- 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.
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.
Recipe and image from http://rawmanda.com/matcha-raspberry-acai-macaroons/