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Raw Vanilla Heart Shaped Macaroons

Raw Vanilla Heart Shaped Macaroons

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!


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



  1. Place all dry ingredients in food processor, pulse quickly to blend.
  2. Add wet ingredients, pulse again until doughy (add 1 tablespoon of water if needed).
  3. Scoop out dough using a tablespoon. Place dough in heart shaped cookie cutter and work dough into the mold with fingers.
  4. Place heart shape form on Teflex-lined dehydrator sheet. Repeat until all dough is used.
  5. Dehydrate on 105⁰ F for 6-8 hours or until desired consistency. Macaroons should be crisp on the outside and moist on the inside.


See Also

  1. Add all ingredients into a high speed blender and blend until creamy and smooth.

Putting it all together

  1. Cover half your batch of cookies with Creamiest of Vanilla Filling or other filling of your choice.
  2. Place a plain cookie on each covered cookie to create a sandwich.
  3. Press together to seal the deal!

Makes 12 filled Macaroons

Recipe courtesy of Chef Tina Jo

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