In the spirit of easy, no-bake summer treats, this raw macaroon recipe is made simply by dehydrating a mixture of dried coconut, dates, agave nectar and coconut butter, along with whatever flavourings you prefer. Here, I made use of my husband's favourite spiced tea and some vanilla powder to create light and chewy vanilla-spice macaroons.
They're pretty amazing on their own, but why not kick it up a notch? It's just a matter of blending a few key ingredients into a smooth cacao cream, then sandwiching it between two macaroons and, voilĂ , you're in raw dessert heaven.
They're pretty amazing on their own, but why not kick it up a notch? It's just a matter of blending a few key ingredients into a smooth cacao cream, then sandwiching it between two macaroons and, voilĂ , you're in raw dessert heaven.
Raw vanilla-spice macaroons (makes 6 sandwiches)
2 cups unsweetened coconut flakes
2 tsp ground spiced tea (I used 2 bags of bengal spice)
1/2 tsp vanilla powder
1/8 tsp sea salt
4 dates, chopped
1/4 cup raw agave nectar
2 tbsp coconut butter, softened
2 tbsp water
1. In a food processor, process the coconut flakes, ground tea, vanilla powder and salt until combined.
2. Add the remaining ingredients and process for a minute or two until well combined. The mixture should stick together when pressed between two fingers. If it seems too dry, add more water.
3. Using a cookie scoop or tablespoon, scoop the dough onto a dehydrator tray and gently flatten with the bottom of a glass (you should get 12 small cookies). Dehydrate the macaroons at 105 degrees for about 6 hours or until desired texture is achieved. They should be crisp on the outside but still chewy on the inside.
4. Spread a small amount of the filling (recipe below) on half of the cookies and press another plain cookie on top to form a macaroon cookie sandwich.
Cacao cream filling
1/3 cup raw cashews, soaked for at least one hour
1/4 cup coconut butter, softened
3 tbsp raw agave nectar
1/2 tbsp cacao powder
1/4 tsp vanilla powder
1/4 tsp ground cinnamon
pinch of sea salt
1. Blend all ingredients in a high-speed blender until smooth.
7 comments:
They almost as pretty as the french confections I always see in images of Paris cafe. I bet you could have fun colouring the basic macaroon recipe and creating a million variations.
Beautiful! We have made French style macaroons before, so good!
Got to love coconut
These look fantastic. I love how you used spiced tea in the macaroons; what a nice touch. I want one now!
I love this simple twist - just perfect!
I LOVE these.... so cute and I really like the use of ground up tea. I use brewed tea in everything, but i didn't think to grind it and use as a spice. nice!
adorable!!! looks a lot like the ones in raw dessert, i've been wanting to make those. yum.
I've seen so many variations on raw macaroons, but never a macaroon sandwich! I especially love that you can really see the vanilla bean seeds throughout, too. I'm sure they're downright dreamy!
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