Sunday, March 29, 2015


These little macaroons are so easy to make. They are full of delicious, wholesome, nutritious ingredients. And by keeping those ingredients raw, we leave the nutrients intact, making them a much healthier treat than the regular processed, cooked macaroons.
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.



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.

Bon appetit!

This will make about 30 macaroons.

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