A few weeks ago I shared this delicious, all natural recipe with The Wellness Girls. Marisa and Nicole are two beautiful friends of mine who recently started the blog Wellness in the City dedicated to all things health, beauty, balance and fitness related. In a short space of time they have accumulated hundreds of followers and awesome experiences! All you need to do is check out their blog and you will see why: www.wellnessinthecity.co.za.
The macaroon story goes like this: My boyfriend and I went to Marisa's place for dinner one night and for dessert she provided us some store bought assorted macaroons to serve with my guilt free ice-cream. To say it was like eating heaven is an understatement. I immediately went on a raw macaroon journey to create my own 100% natural recipe of this coconutty, chocolatey goodness. I eventually nailed it and I am proud to say that I have these treats in my pantry 24/7 for when my sugar craving arises!
So, all you need to know is that these cacao macaroons are sugar free, gluten free, nut free, dairy free and optionally bake free! They are made with good quality raw ingredients and I have gone organic where possible. There are so mny flavour combinations to add to this but my top three has to be vanilla extract, cacao nibs or my ultimate choice peppermint extract. They are ready in just a few minutes, they taste like chocolate and they're healthy. Need I say more?
200ml desiccated coconut
35ml coconut flour
1/4 tsp Himalayan Crystal Salt
20g cacao powder
40ml coconut oil
35ml agave syrup* (can use raw honey if preferred)
1/4 tsp vanilla extract
2 tsp cacao paste* (this is an optional extra to bring out that extra cacao flavour. You can buy it from Wellness Warehouse or make your own from cacao nibs)
1. Place dry ingredients in a bowl and stir together.
2. Add remaining ingredients and stir to combine. Your mixture should be slightly crumbly but still able to shape. If you find it to be too dry then add a dash more coconut oil.
3. Fill a tablespoon with mixture and mold a ball in your hands. I like to squeeze it slightly so that it becomes slightly warm, which helps the natural oils to release and a better shape to form.
4. Pack ball down onto a lined baking tray. Carefully mould your macaroon with your fingers by having a round top and a flattened base.
5. Refrigerate for 15 minutes to set. Enjoy it just as it or with some of our guilt-free ice cream.
***Please note that you can bake these to make them last longer. Baking them at 150 degrees for 10 minutes results in a harder shell with a softish centre.