Oh yes I am an absolute maniac therefore I get to eat lots of these. These raw macaroons, paired with a nice, calming tea, are my new favourite stress remedy.
Snacks
Vanilla Cherry Macaroons
By Lauren Glucina, Ascension Kitchen
- 2 cups fine Desiccated Coconut
- 1 cup fine white almond meal
- ¼ cup 100% pure Coconut Nectar
- 1 tablespoon Coconut Oil
- ½ cup pitted black cherries, chopped (I used frozen)
- 2 tablespoons lemon juice
- Zest of one lemonPinch of coarse sea salt Optional: a few drops of cherry essence
- 2 teaspoon vanilla paste
- Pinch of coarse sea salt
- Optional: a few drops of cherry essence
- Extra coconut and lemon zest to roll balls in
- Step 1If you’re using frozen cherries like I did, thaw them out a little, pat them dry and chop them up.
- Step 2Blitz everything in a food processor till well combined.
- Step 3Make balls using a 1 tablespoon mixture per ball. Roll balls in desiccated coconut and lemon zest.
- Step 4Serve as truffles, or dehydrate at 135˚F for a few hours to set the outside of the macaroon, then at 115˚F for a further six hours. You should get a macaroon that is firm on the outside and soft in the middle. Serve warm with a cup of peaceful tea.
