Raw Chocolate Macaroons (Paleo, GF, Egg Free, Dairy Free)

These raw chocolate macaroons came about in my quest to create portable, nourishing snacks for the family. These can go to school or the ski hill and be just as delicious.

Speaking of the ski hill (how’s that for a not so subtle segue?), I have some exciting news to share with you first: I have faced a fear! True story. Last month my husband was kind enough to buy me a 4 pack of ski lessons so that I could learn to ski and eventually be able to keep up with the rest of the clan who either ski or board. The problem was, I was afraid of skiing, particularly the falling part. Other than a small disastrous stint with snowboarding a few years ago, I hadn’t done any downhill sports since my ninth grade class ski trip!

What’s a girl to do? Well, I slapped on those skis (with some help from my instructor and I *may* have even tried putting one on backwards once), and began to snow plow! Now, 4 lessons later I am doing green runs. Yes, my 6 year olds whizz past me, but no matter, I can ski!

Because everyone is always ravenous on the 1 hour ride home from the ski hill, I am never run short on fresh cut veggies, fruit, nuts, seeds and these raw chocolate macaroons. The beauty of these is that because they are technically raw, their nutrients are intact and pack a nutritional punch in a couple of bites.

**A dehydrator or a very low temp oven is required for these. If you don’t have either or if a refrigerator macaroon is more your thing, check out my Embarrassingly Easy Raw Macaroons.

Raw Chocolate Macaroons (Paleo, GF, Egg Free, Dairy Free)
Raw and delicious. One cookie is never enough.
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Ingredients
  1. 3 cups shredded coconut
  2. 1 cup raw cacao powder (what's the difference between cacao and cocoa?
  3. 1/2 cup of maple syrup (why I don't buy Grade A maple syrup)
  4. 1/3 cup of coconut oil *in its solid state*
  5. 1 tbsp vanilla extract
  6. 1/4 tsp sea salt
Instructions
  1. Toss all ingredients into a stand up mixer (I use this one) and mix until well combined.
  2. Measure cookies out by the tablespoon and drop directly onto dehydrator sheet.
  3. Set temperature to 105'F and leave for about 7 hours.
  4. When they are ready they should be slightly crunchy on the outside and chewy on the inside.
  5. Cool and store in a covered container at room temperature or in fridge.
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