the taste space

Chocolate Tahini Macaroons

Posted in Desserts by janet @ the taste space on November 15, 2014

Chocolate Tahini Macaroons

I see there are a lot of other coconut lovers. This quick and easy dessert is for you!

I have made raw macaroons before (raw chocolate macaroons previously, and non-traditional but lovely raw apple cinnamon macaroons), but they both used the dehydrator, which does not make them quick to make and makes them a tad unapproachable for the masses.

Thus, I was intrigued when I spotted this recipe for quick and easy raw macaroons… and also because they used tahini as the binder. Almond butter would also likely be fabulous but it was nice to switch things up a bit. The nut butter was thick enough that these macaroons held together nicely after a short chill in the fridge.

Simple and tasty, Rob declared that these could be used to woo him. Lucky for him, we’re already smitten with each other. (The wedding bells will be in a few short months!)

Chocolate Tahini Macaroons

I am sharing this with No Waste Food Challenge.

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Raw Chocolate Macaroons

Posted in Desserts by janet @ the taste space on December 16, 2011

Rob and I were recently in New York City and bought a few raw treats while visiting Whole Foods. Namely some chai spice and mint chip raw macaroons from Emmy’s Organics. They weren’t as decadent as the macaroons from Rawlicious; they were a bit more crumbly, too, but I definitely enjoyed the flavours. One package managed to sneak its way back to Toronto.

Rob was out one night, and I decided to open the last packet: 3 mint chip macaroons. I ate one, then quickly followed it up with #2. I definitely had to leave the last one for Rob, right?

I emailed Rob to let him know I was struggling with leaving him the last one…. and then told him I was leaving.

To go to the bulk food store (aka our other pantry) to buy coconut and cocoa to make my own macaroons.

(Now that I have a dehydrator, I have no excuses!)

I used Happy Foody’s recipe as my main guide- I halved the recipe, used agave instead of maple syrup and melted my coconut oil. I stuck one macaroon  in the freezer for more immediate gratification, but placed the remainder in my dehydrator.

Over twenty four hours later, I had my macaroons. This was no instant gratification. But darn, they were great. The freezer version was too firm and sweet for my liking, but the dehydrated treats were perfection. Not as cloyingly sweet with a chewy middle but a crispy exterior.

In retrospect, making 16 more macaroons was probably not the best antidote to not eating the last macaroon. :P

Although, I definitely spread the macaroon lovin’. My brother and sister-in-law had us over for dinner, and I surprised them with a handful of macaroons for dessert (they are, thankfully, not afraid of raw foods).  They were as equally surprised as my mom that I was making sweets. Anyhow, Rob and I are happily munching through the rest.. :)

This is my submission to this month’s Healing Foods featuring Healthy Food Gifts, to Ricki’s Wellness Weekend and to this month’s Cookie Blog Hop.

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