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What do you get when you cross raw coconut macaroons with chocolate? Raw chocolate coconut macaroons, of course! And something that’s even more irresistible than irresistible, if there is such a thing.

Raw Chocolate Coconut Macaroons [Vegan, Gluten-Free, Nut-Free, Oil-Free]

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20 (makes 40 macaroons)

Ingredients You Need for Raw Chocolate Coconut Macaroons [Vegan, Gluten-Free, Nut-Free, Oil-Free]

  • 2 3/4 cups shredded coconut, processed into coconut butter
  • 3/4 cup agave nectar
  • 2 tablespoons cacao powder
  • 2 teaspoons vanilla vodka (extract)
  • 1/4 teaspoon Himalayan salt
  • 2 cups finely shredded coconut

How to Prepare Raw Chocolate Coconut Macaroons [Vegan, Gluten-Free, Nut-Free, Oil-Free]

  1. Process 2 3/4 cups of shredded coconut in your food processor until it is completely smooth and creamy. Stop often to scrape down the sides.
  2. Mix coconut butter, agave, cacao powder, vanilla vodka and salt in a large bowl.
  3. Add 2 cups of finely shredded coconut and mix well.
  4. Scoop small tablespoons of mix onto a dehydrator tray/sheet.
  5. Dehydrate at 105ºF for 24-36 hours, until the macaroons are dry on the outside and chewy on the inside.
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If you want to save time and effort, you can make extra coconut butter by processing extra shredded coconut, and then use it for other recipes (or more macaroons). This amount makes enough for one batch of macaroons, around 1 cup. Even though the original recipe used maple syrup, you can just use your favorite liquid sweetener (coconut nectar, yacon syrup, agave etc). You can use either vanilla extract or vanilla vodka. Vanilla vodka is made by soaking vanilla beans in vodka for a couple of months, but if you’re not so keen on the alcohol, see if you can find a vanilla extract with a low alcohol content. Regular salt will work fine instead of the Himalayan. Using finely shredded coconut for the second lot of coconut tends to makes better macaroons than coarsely shredded coconut. If all you have is coarsely shredded coconut, just pulse it in your food processor briefly and it will magically turn into finely shredded coconut. This recipe did not try this, but apparently you can bake these in the oven at 300°F for 20-25 minutes, until they’re dry on the outside, if you don’t have a dehydrator. Restrain yourself for long enough so they can cool completely before you eat them, please! These macaroons can be stored for 5 days on the bench, 2 weeks in the fridge or 2 months in the freezer. If you want to reduce the fat content of these macaroons, you can substitute half the shredded coconut with coarsely ground rolled oats.

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