The macaroon is a Passover (and Easter) standby, here raw veganized by Chef Tina Jo, and certainly prettier than they’ve ever been, both viscerally and for your insides!
INGREDIENTS:
Vanilla Macaroons
- 1 cup cashew flour
- ½ cup coconut flour
- ½ cup coconut sugar (grind to fine power with coffee grinder)
- 4 Tbsp coconut nectar
- 1 tsp lucuma powder
- 1 tsp maca powder
- 2 Tbsp coconut water
- 2 tsp vanilla powder
- ⅛ tsp Himalayan pink salt
Creamiest of Vanilla Filling
- ½ cup cashews
- ½ cup coconut nectar
- ½ cup coconut butter, melted
- 1 tsp vanilla powder
- ⅛ tsp Himalayan pink salt
PROCEDURE:
Macaroons
- Place all dry ingredients in food processor, pulse quickly to blend.
- Add wet ingredients, pulse again until doughy (add 1 tablespoon of water if needed).
- Scoop out dough using a tablespoon. Place dough in heart shaped cookie cutter and work dough into the mold with fingers.
- Place heart shape form on Teflex-lined dehydrator sheet. Repeat until all dough is used.
- Dehydrate on 105⁰ F for 6-8 hours or until desired consistency. Macaroons should be crisp on the outside and moist on the inside.
Filling
- Add all ingredients into a high speed blender and blend until creamy and smooth.
Putting it all together
- Cover half your batch of cookies with Creamiest of Vanilla Filling or other filling of your choice.
- Place a plain cookie on each covered cookie to create a sandwich.
- Press together to seal the deal!
Makes 12 filled Macaroons
Recipe courtesy of Chef Tina Jo