There is a brand that I like called Hail Merry and they make really amazing vegan and gluten free single serving tarts and macaroon style bites. They used to make strawberry bites which I believe they discontinued and those were my absolute favorite. The bites were my inspiration for making these Raw Raspberry Cacao Macaroons. I thought I would try raspberry instead of strawberry since it’s one of my favorite flavors.
Raw Raspberry Cacao Macaroons
These raw macaroons are a treat, whether you’re looking for something slightly sweet dessert wise or something to snack on these will hit the spot. You could probably eat them all in one sitting if you wanted to, I personally like to savor the flavor and eat one or two after a meal.
Prep & Assembly Time: 10 mins (plus an hour in the fridge to harden)
Number of servings: Makes 12 – 14 Macaroons
2 1/2 cups unsweetened coconut
1 bag of freeze dried raspberries
4 1/2 tbsp maple syrup
1/4 cup coconut oil
1/2 tsp almond extract
1/4 tsp lemon juice
2 tbsp cacao powder
Add all of your ingredients except the cacao powder to a food processor and blend until combined well. Once your ingredients are combined, take a spoonful about a teaspoon size and roll the “dough” in your hand forming a small ball for the macaroon. Repeat this action till you have used up all the macaroon mix. Now you can sprinkle on the cacao for a bit of chocolate flavor. I did half and half, I made half of the macaroons with cacao and the others without it. If you wanted the cacao a bit sweeter you could mix in a teaspoon or so of coconut sugar and sprinkle that on the macaroons as well. Once you are done place the macaroons in the refrigerator for about an hour to harden, once hardened they’re ready to go.
The tartness of the raspberries with the sweetness of the maple syrup and the hint of chocolate with the cacao powder is a truly tantalizing treat.