Ingredients
- 1/4 cup raw organic almonds
- 2 cups shredded raw organic coconut (no preservatives added)
- 1/4 cup organic coconut butter (aka coconut oil)
- 1/4 cup organic ground flaxseed
- 1/4 cup raw organic agave nectar
- 1/4 cup organic maple syrup (Grade B if available)
- 1/4 teaspoon organic vanilla extract
- 1/4 teaspoon organic almond extract
- 1/4 teaspoon sea salt
Instructions
Pulse the almonds in your food processor until medium to finely chopped, about 15 pulses. Add rest of the ingredients in the order listed above to the food processor (so the extracts and salt are sprinkled on top) and run the food processor about 30 seconds until everything is well combine. You may also need to pulse the mixture a few times. Mix until if starts to form a ball and pull away easily from the sides of the food processor. Use a tablespoon to scoop mixture and form into balls with your fingers. Dehydrate at 115-118º for 10-12 hours. Let stand an hour after dehydrated before eating. Your raw macaroons can be kept in an airtight container in the refrigerator for up to four weeks.
Notes
Maple syrup technically isn’t raw as it’s heated in the extraction process. It’s still often used in raw food preparation and recipes because of it’s high levels of vitamins and other nutrients, flavor and texture.
Coconut oil and coconut butter are the same thing, coconut butter will turn into oil at about 75ºF. So, on a warm day in the summer you might have oil, while in the colder months it will be solid. The recipe works the same with either. It also has a really high flash point, around 350ºF, making it perfect for sauteing and frying. Even more random – it’s a great body moisturizer and will keep frizzy hair tamed.
Maple syrup is graded on color and flavor, so B is just a richer, more dense syrup. It had nothing to do with the quality.