The texture is different obviously as they are not cooked. I would say somewhere between a raspberry fudge or a truffle, but still with the unique macaroon flavor. But regardless, they are really yummy!
You will want to keep these refrigerated as the coconut butter in them tends to melt otherwise.
I embraced being a raw-foodist a few years ago, and felt amazing!
I still eat a lot of raw food in my diet to this day. We already know that cooking kills a big chunk of the nutrients, but I think it kills a lot of the flavor as well.
I also strongly believe that raw desserts are far superior in taste than most cooked ones. Without the guilt! These little macaroons are a perfect example of how pure food is truly pure goodness.
RAW FOOD STYLE RASPBERRY MACAROONS
2 cups of raspberries
3/4 cup of dates, pitted (if they are hard, soak them in warm water for 30 minutes to soften)
1/2 cup of coconut butter (not the oil, the butter, or it will not work)
2 teaspoons of vanilla essence
3 cups of unsweetened coconut flakes
Put the raspberries, dates, coconut butter, and vanilla essence in a high speed blender, and blend until very smooth.
Pour the raspberry mixture in a bowl, and add the coconuts. Mix well and refrigerate for 2 hours.
Use a tablespoon to measure and scoop some of the raspberry mixture, and roll into little balls, then press on top of them to flatten and give a cookie shape. Repeat with all the mixture.
If you have extra coconuts, you can sprinkle that onto the macaroons. Keep refrigerated.
This will make about 30 macaroons.