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]
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
- Heat the oven to 350°F.
- To make the macaroons, add all the ingredients to a mixing bowl and stir until combined.
- 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.
- Cook in the oven for 20-25 minutes, until golden.
- 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).
- Once the macaroons are cooked, leave to cool before decorating.
- 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.