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Raw Chocolate Macaroon Recipe - Gluten Free Vegan Deydrator

Raw Chocolate Macaroon Recipe – Gluten Free & Vegan

  • Author: A Little Insanity - Erika
  • Prep Time: 20 min
  • Cook Time: 24 hrs
  • Total Time: 37 minute
  • Yield: 4 Dozen 1x
  • Category: Desserts
  • Cuisine: Gluten Free

Description

This Chocolate Macaroon Recipe is made with Raw, Whole Food Ingredients that are actually Good For You! It’s Grain Free, Gluten Free & Vegan!


Ingredients

Scale

Dry Ingredients:

  • 2 Cups Coconut (unsweetened, shredded or flakes)
  • 1 Cup Raw Cacao Powder* or Unsweetened Cocoa Powder
  • 1 Cup Raw Almond or Cashews (ground to flour/meal)
  • 1/2 Cup Raw Macadamia Nuts (ground to flour/meal)
  • 1 Teaspoon Sea Salt

Wet Ingredients:

  • 3/4 Cup Agave Nectar or Tapioca Syrup (or Dates)
  • 2 Tablespoon Unrefined Coconut Oil
  • 1 Tablespoon Pure Vanilla Extract

Instructions

  1. In Food Processor – Combine Coconut, Cacao Powder*, Almond Meal/Flour*, Macadamia Nut Meal/Flour* and Salt.  Pulse until well blended.
  2. Add Agave Nectar, Coconut Oil and Vanilla Extract to Food Processor and mix until dough forms (approx. 20-30 seconds).
  3. Scoop into ‘Macaroon’ balls and place on your Dehydrating Trays (be sure to have the non-stick sheets placed on top of the dehydrating screens first).
  4. Place macaroons into dehydrator.  Set drying tempature at 115° – 125° and let dehydrate for approximately 4-8 hours.  Then remove macaroons from the non-stick sheets and place directly on the dehydrating screens.  Return to the dehydrator for an additional 8-12 hours or until macaroons are no longer sticky.
  5. Store Macaroons in Refrigerator in an airtight container or bag for up to 2 weeks.   You can also store the cookies in the freezer for up to a month.

Notes

* Note:  Use your VitaMix to grind Whole Cacao Nibs into Powder and your Almonds & Mac Nuts into a mealy flour before adding to the food processor.


Nutrition

  • Serving Size: 1 Cookie
  • Calories: 95