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!)
I am sharing this with No Waste Food Challenge.
Chocolate Tahini Macaroons
Inspired by Eat Raw, Eat Well
1 cup medium shred dried coconut
1/4 cup tahini (any nut butter would work, too)
1/4 cup cocoa powder
2-3 tbsp agave, to taste
1 tsp vanilla
1. In a medium bowl, combine all ingredients. Mix until well combined. Taste and adjust sweetener as needed.
2. Using a rounded scoop, squish dough and place rounded mounds in a container. Repeat, laying each macaroon with a bit of distance from each other. Place in refrigerator, uncovered, until firm, approximately one hour. Store in refrrigerator, in an air-tight container, for up to 7 days.
Makes 7-8 macaroons.