You can find another recipe inspired by my trip to Seattle.
These treats were not made by in Seattle but rather by a small shop in Vancouver, BC, where Erin resides. She is a plant-based rockstar.
Erin gave me a Vancouver goody bag during our Seattle stay, and I loved the package of raw double chocolate macaroons. Swoon.
After one bite, I was convinced I would like to make them myself.
This recipe requires only six ingredients and takes about thirty minutes to prepare.
It is also raw. This means that the ingredients are natural and not heated over 104 degrees Fahrenheit. Win-win!
I had made baked macaroons, but I hadn’t attempted a raw version. Spoiler alert: This version is easier than the baked version, and I actually prefer it!
This coating is made with simple ingredients, including cocoa butter, coconut oil, cacao powder, and either maple syrup or agave nectar.
These beauties are naturally sweetened. They’re basically healthy food
Ingredients
COCONUT FILLING
- Pitted dates (medium-sized): 12-14
- Two cups of unsweetened coconut flakes (a large flake is the best).
- It will not be raw if you use unsweetened cocoa*.
- Coconut oil, 1 Tbsp ( optional).
RAW CHOCOLATE SHEEL
- 13 cups finely grated Cocoa Butter
- Coconut oil 2 Tbsp
- It will not be basic if you use unsweetened cocoa.
- Use 3-6 tablespoons of maple syrup or agave nectar
Instructions
- Add pitted dates into a Blender, and pulse/mix till small bits or a ball form.
- Add the shredded coconut and combine again. Add cacao powder (optional) and coconut oil, and mix/pulse again to combine.
- Use a Tablespoon to scoop the filling and transfer it to a baking sheet lined with parchment paper. Repeat this process until the entire filling has been used. This will be approximately 9-11 macaroons.
- Pour grated coconut oil and cocoa butter into a ceramic bowl, then place in a shallow dish filled with boiling water (e.g., an 8×8-inch baking dish). This will keep the recipe as it is.
- Allow the cocoa butter to melt while stirring it occasionally. Add your cacao powder and whisk.
- Add sweetener according to your taste. I found that 4 Tbsp was about right (the amount written in the original recipe // adjust for batch size).
- Place the macaroons back on the baking sheet and place them in the freezer to set for 5 minutes. Place macaroons back on the baking sheet, and return to freezer for 5 minutes.
- Use a spoon and brush the chocolate along the sides of the macaroons.
- Turn it back over and place it on the baking sheet. Add a sprinkle of coconut flakes or sea salt (optional) and place in the freezer for a couple of hours to set.
- If you have any leftover chocolate, it can be used as a coating for fruit (such as strawberries) or to make individual chocolates.
- You can eat these straight from the fridge, but they taste better at room temperature. They are a little softer and have a more enjoyable texture.
- Keep leftovers covered in the fridge for 4-5 days or in the freezer for 3-4 weeks.
