ginger choc macaroons


Ginger Choc Macaroons

OMG yum! I am having a love affair with raw ginger chocolate macaroons… Totally delish and only a little bit naughty (they require maple syrup).  They have also passed the taste test with two very discerning omnivours, with one snacking on them in the middle of the night and waking his lovely wife to make sure she told me how good they were! This recipe is for you John…

Ingredients

  • 2 cups dried, shredded coconut
  • 3/4 cup raw cacao powder
  • 3/4 cup macadamia nuts chopped finely
  • 3/4 cup maple syrup – I know it’s not raw but I do buy 100% organic maple syrup :)
  • 1/4 cup coconut butter / oil
  • 1 tbls fresh grated ginger
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

  • Measure out coconut butter and place in dehydrator while you prepare the other ingredients
  • Chop macadamia nuts and mix in a large bowl with the coconut and cacao powder
  • Make a little well in the center and add in maple syrup and the soft coconut butter
  • Grate ginger (I use my microplane), add ginger. vanilla and sea salt to the well of maple syrup – I then like to mix the ginger into the syrup before mixing all the dry ingredients in to make sure it goes through evenly
  • Mix everything together and shape in to desired-size balls on a mesh dehydrator screen
  • Dehydrate at 105 for 6-8 hours – the longer you leave them, the harder they get and I like mine soft

And as a quick side note -the first time I made these, I rolled little perfect rounds balls in my palms, which makes it fun to lick fingers afterwards but also makes them look like a little like poo! I now prefer to kind of smoosh a small amount together with my finger tips to leave them a bit rugged looking.

xx

Guide: raw vegan | whole food, plant based | gluten-free | soy-free

2 Comments on “ginger choc macaroons

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