Thursday, March 13, 2014

chocolate-ginger macaroon

Photo: a sweet treat for your Saturday. chocolate-ginger<br />macaroon RECIPE SHARE! This is one of the easiest raw food recipes that I have ever prepared, and we have created many variations of it. The macaroons are also great with raw cacao nibs or with chopped almonds or hazelnuts.<br /><br />1 3/4 cups dried coconut<br />3/4 cup macadamia nuts, chopped<br />3/4 cup + 2 tablespoons cocoa powder<br />3/4 cup maple syrup (or sweetener of choice)<br />1/4 cup + 2 tablespoons coconut oil<br />1 tablespoon ground ginger<br />1 1/4 teaspoons vanilla extract<br />Pinch sea salt<br /><br />Mix together all dry ingredients. Add wet ingredients to dry mixture and mix thoroughly. Place small scoops onto Teflex sheets and press down very slightly. Dehydrate 1 day. Transfer to dehydrator screens and dehydrate 1 more day. Yield 22–24<br /><br />Recipe from our book EVERYDAY RAW available on sale here http://bit.ly/1eHRoGi

1 3/4 cups dried coconut
3/4 cup macadamia nuts, chopped
3/4 cup + 2 tablespoons cocoa powder
3/4 cup maple syrup (or sweetener of choice)
1/4 cup + 2 tablespoons coconut oil
1 tablespoon ground ginger
1 1/4 teaspoons vanilla extract
Pinch sea salt


Mix together all dry ingredients. Add wet ingredients to dry mixture and mix thoroughly. Place small scoops onto Teflex sheets and press down very slightly. Dehydrate 1 day. Transfer to dehydrator screens and dehydrate 1 more day. Yield 22–24


Recipe from our book EVERYDAY RAW available on sale here http://bit.ly/1eHRoGi

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