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Chocolate Maca Macaroons

Author - Gena Hamshaw

Ingredients

  • 1 1/2 - 2 cups almond pulp however much you have left
  • 2 cups shredded unsweetened coconut
  • 1/4 - 1/3 cup agave coconut nectar, or maple syrup (to taste)
  • 1 teaspoon vanilla extract or the seeds of 1 vanilla bean
  • Pinch sea salt
  • 1/4 cup raw cacao powder
  • 2-3 tbsp almond milk

Instructions

  • 1. Use a food processor fitted with the "S" blade to mix all ingredients together. You should have a thick "dough" that's easy to shape, not too sticky, and definitely not too "wet." You can add more almond milk to make it more pliable, and you can also add more coconut to make it drier.
  • 2. Use a tablespoon to shape the mixture into macaroons. Arrange them on a Teflex-lined dehydrator sheet. Dehydrate 8 hours, or overnight.
  • Stored in the fridge, macaroons will keep for about a week.