Another delayed recipe from my Raw Food Week Challenge. When I originally made these, I used a recipe I found randomly on the internet and didn’t save. This recipe called for keeping it in the freezer to keep them solid enough, so I had this stowed away for about a month or so before I rediscovered them during an intense chocolate-sweet craving while I was doing the raw thing. I threw in a lot more cocoa powder and some dried unsweetened coconut and ended up liking the texture a LOT better. I didn’t measure, so these are my approximations, so if you end up doing something different, let me know!
Raw Chocolate Macaroons
- 1 cup dried unsweetened coconut flakes the kind that is big and white and crunchy
- 1.5 cups shredded coconut the cheap soft kind in the rectangular bag
- 3/4 cup maple syrup or agave to be technically raw
- 1 1/4 cups cocoa powder
- Dash Vanilla Extract
- 1/4 cup coconut oil
- Put the unsweetened coconut flakes into the food processor alone and process until fine, but not powdery. You want it to be small enough to dry the mixture out, but not so fine it's like flour. Pour into a separate bowl.
- Put the maple syrup, cocoa powder, vanilla and coconut oil in the food processor and process until smooth. Add the shredded soft coconut and pulse about 10 seconds.
- In a separate bowl, stir together the processed coconut flakes with your maple syrup/shredded coconut mixture from the food processor. It should be pretty thick, so maybe you'll need to knead it.
- Once well combined, roll into balls and store in a Tupperware in the fridge. I'd say they're fine in there for at least 10 days. Enjoy!