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Carrot Cake Macaroons [Vegan, Gluten-Free]

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A bite-size alternative to carrot cake, these oat macaroons are just delicious for when you crave something sweet. They can be made two ways; the first is with a sweet cashew frosting and the other is with a dark chocolate drizzle. Or, get adventurous and try it both ways at the same time. They're so easy to make, and ready in no time!

Carrot Cake Macaroons [Vegan, Gluten-Free]

This Recipe is :

Grain Free RecipesVegan

Serves

10

Cook Time

20

Ingredients

For the Macaroons:

  • 1 cup gluten-free rolled oats
  • 1/3 cup puréed apple/applesauce
  • 1 cup grated carrot
  • 3/8 cup desiccated coconut
  • 2 tablespoons tahini, or nut butter
  • 1 tablespoon melted coconut oil
  • 3 Medjool dates (or 6 smaller dates), chopped small
  • 1 teaspoon orange zest (organic/unwaxed)
  • 1 teaspoon cinnamon
  • A pinch of good salt

For the Frosting:

  • 1/2 cup cashews, pre-soaked in boiling water
  • 6 tablespoons non-dairy milk
  • 2 teaspoons lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon solid coconut oil
  • Seeds of 1 vanilla pod
  • A pinch of salt

For the Chocolate:

  • 1.7 ounces chocolate

Preparation

  1. Heat the oven to 350°F.
  2. To make the macaroons, add all the ingredients to a mixing bowl and stir until combined.
  3. Take spoonfuls of the macaroon mixture and form golf-ball sized balls and place them on a silicone baking mat or a parchment paper-lined tray. Press each down gently.
  4. Cook in the oven for 20-25 minutes, until golden.
  5. While the macaroons are cooking, make the frosting. Put all the ingredients in a food processor and pulse until you have a smooth paste. You will need to scrape down the sides a few times and keep going until it’s all combined. Transfer to a sterilized jar, until needed (any leftovers will keep in the refrigerator or freezer).
  6. Once the macaroons are cooked, leave to cool before decorating.
  7. Melt the chocolate in a bowl over a pan of simmering water on the hob, stirring until completely melted. Take a teaspoon and drizzle over the macaroons. Do the same for the frosting.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

Laura Hemmington writes for a small publishing house in London and is the blogger and creator of The Whole Ingredient, where you can find delicious yet simple whole food recipes. When not in the kitchen or immersed in a notebook, she can be found seeking out nature and history across the capital, and in the vegan-friendly establishments that she finds along the way.


 

 



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16 comments on “Carrot Cake Macaroons [Vegan, Gluten-Free]”

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Jennifer Kustura
6 Months Ago

Maria Kustura


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Mat Williams
6 Months Ago

Michelle Douglas


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David J. Lane
6 Months Ago

{goat noises}, Kelly Joy


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Karley Davis
6 Months Ago

Devin Davis


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Karley Davis
6 Months Ago

Devin Davis


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Natasha Davies
6 Months Ago

Susan Binder Honor


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Susan Binder Honor
28 Mar 2016

Oooooooooooooooooh ....... ooowwee yummmmmm ! Thanx xxxx

Natasha Davies
6 Months Ago

Susan Binder Honor


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Audrey Lykemynds Parkes
6 Months Ago

My job for tomorrow lol


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Audrey Lykemynds Parkes
6 Months Ago

My job for tomorrow lol


Reply
Debra Nix
6 Months Ago

Alyssa Arguello


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