#ZOMG. What CAN'T the plant kingdom give us!? Some people think a plant-based diet is restrictive and depriving, but seriously... as a self-proclaimed herbivore I eat twice as much as everyone around me, my food is always more colorful and - in my humble opinion - loads tastier. This recipe's ingredient list has nuts, fruits, and veggies all rolled into outta-this-world yumminess bites. As long as you like the taste of fresh coconut and beets, you're gonna go nuts - pun intended - for these. Otherwise, just use cashews instead of coconut and berries instead of beets!
Macarons With Beet, Chocolate and Coconut Cream [Vegan, Raw, Gluten-Free]
- 1 cup macadamias (or any other nut or seed)
- 1 cup dates
- 1 heaping tablespoon cacao powder (optional)
- 1 cup young coconut meat (or soaked cashews)
- Up to 1/2 cup coconut water (or water)
- 1 tablespoon raw coconut sugar (or 1/4 cup dates)
- 1 teaspoon vanilla powder
- 3 tablespoons melted coconut oil
- 1 tablespoon beet juice (or berries)
- 1 tablespoon cacao powder
- In a food processor, process the nuts until they are small crumbs. Add the dates and cacao (if using) and process until it all begins to stick together. Using a small cookie mold, shape into around 10 cookies and put in the fridge.
- Blend all the ingredients for the cream base together until smooth, adding water as needed; it should be the consistency of very thick yogurt. Taste and add more sweetener if you want. Divide this heavenly mixture equally into 3 bowls. In one bowl, stir in the beet juice. LOOK AT THAT COLOR. In another bowl, stir in the cacao powder. In the last bowl... do nothing. Store these creams in the fridge overnight so they have time to thicken and develop more flavor. If they aren't thick enough to hold their own shape by the next day, stir in some melted coconut oil and put back in the fridge until they firm up.
- Sandwich your cookies with the various fillings and enjoy! Optional: put them in the freezer for ice cream sammies!