Raw Dark Chocolate Macaroons
I don’t know about you guys but with the holidays being over I feel like I need to get my butt in gear! Every time I think about hitting the gym or starting on a no yummy foods diet I want to cry. So I am taking a different approach to healthy lifestyle this new year… eating what I want, when I want but trying to eat as much raw food as possible. Come to think of it, I should start juicing again…!
I can’t say I have much of a sweet tooth but every now and then I have a craving for something chocolatey (and yes, that time is usually everyday around 2pm….sigh) so instead of going for those decadent dark chocolate almonds or my even guiltier pleasure… dark chocolate raisins, I will be reaching for my stash of raw chocolatey goodness in the form of these incredibly decadent raw chocolate macaroons.
I mean just typing that gave me a foodgasm! They are filled with lightly toasted shredded coconut goodness mixed sun kissed medjool dates, raw organic peanut butter, raw organic cacao powder and fleur de sel which if you ask me is the most luxurious and delicate ingredient one could add to a dessert!
For those of you who aren’t familiar with fleur de sel it’s known as flower of salt in english. It is quite pricey because it’s harvested by hand and only at night using a traditional method. According to the back of the packaging of my flower salt:
Guérande Flower of Salt is the fruit of the ocean, sun and wind. It is carefully harvested by the Guérande salt workers, using a traditional method a thousand years old. A rare salt, naturally white, neither crushed not washed, Guérande Flower of Salt keeps its incomparable flavour.
Fleur de Sel really makes any dessert go to the next level, especially when it’s a chocolate. The mixture of lightly salty and sweet just hits all the right spots if you ask me 🙂
And did I mention that these macaroons are both gluten and dairy free?! Trust me, you would never be able to tell just how healthy and good for you these vegan bites of heaven are!
And to make matters even better, this dessert cannot be simpler to make! All you have to do is take half of a cup of medjool dates pitted (you can soak them if they’ve gotten a bit hard, then drain the water), one and a quarter cup lightly toasted unsweetened shredded coconut (place the quarter cup aside to coat the macaroons in afterwards), two tablespoons organic nut butter of your choice (I used peanut because that’s my favourite one at the moment), one teaspoon vanilla extract, two tablespoons organic unrefined cacao powder and quarter teaspoon of fleur de sel.
Place all the ingredients in your food processor and pulse to combine.
Once all the ingredients are well combined, form little balls, roll them in the remaining shredded coconut that you put aside and line them on a baking sheet that you either greased with coconut oil or lined with parchment paper.
Freeze for an hour and enjoy!
This recipe yields about 12 macaroons and can stay in the fridge for up to a week (if they’ll last that long!)
Prep Time: 15 mins Total Time: 15 mins
- 1/2 cup of medjool dates pitted (you can soak them if they’ve gotten a bit hard, then drain the water)
- 1 1/4 cup lightly toasted unsweetened shredded coconut (place the quarter cup aside to coat the macaroons in afterwards)
- 2 tbs organic nut butter of your choice (I used peanut because that’s my favourite one at the moment)
- 1 tsp vanilla extract
- 2 tbs organic unrefined cacao powder
- 1/4 tsp fleur de sel