Mocha Chip Macaroons

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This recipe was adapted from ChoosingRaw.com’s Holiday macaroons. I highly recommend exploring her site for some great recipes and ideas!

Makes about 25-30

2 cups shredded, raw, unsweetened coconut
1/4 cup almond meal (or raw ground almonds)
2/3 cup raw cocoa powder (yes it’s more expensive than Hershey’s but tastes so much better.. and doesn’t have mold in it!)
1/2 cup cacao nibs
1 tbsp instant espresso (I used 1 packet of Starbucks Via. I recommend decaf if you don’t want to keep yourself up at night)
2/3 cup date paste (Should be syrupy consistency. Add water if too thick) or agave syrup
2 tbsp coconut oil
1 tsp vanilla extract
1/8 tsp sea salt

1) Place coconut, almond meal, cocoa powder, espresso, and nibs in a large mixing bowl. In another bowl, whisk together date paste, oil, vanilla, and salt.

2) Pour wet ingredients over dry, and mix thoroughly until dough is uniformly sticky and clumps together easily. If you need to, add a little more date paste.

3) Scoop in tablespoons onto a cookie sheet (lined with foil for easy clean up). Put in the oven at 325 degrees for twenty minutes or so, then allow to cool in a fridge thoroughly. To make these raw, scoop the dough onto a dehydrator tray lined with Teflex and dehydrate at 115 degrees for about 6-8 hours (6 is probably all you need).

These come out with a rich, bitter chocolate taste. If you don’t want them as bitter, you can make them without the cocoa nibs. I personally love the crunch they add though. And just think of all the antioxidants you’re getting from the raw cocoa and coffee! So good for you and your sweet tooth!