Summer is here and the berries of the season are at their peak taste. How you enjoy these flavors is completely up to you, but let me suggest here, that these raw macaroons may be the best little bites you enjoy all summer.
Quite honestly, they’re like a little ode to berry pie. They’re a macaroon, true…but their flavors and texture comes off like nothing you’ve quite tasted before in a classic macaroon!
What I love about this recipe, is it’s a toss & blend. What does that mean? Well, toss the ingredients in a blender or food processor, and blend. Voila. No baking required, just roll these babies out, and drizzle in some dairy-free dark chocolate and chill in the fridge. It stores for days (I mean, I really can’t speak to how MANY days…because they only lasted us about 3 days total before they were devoured).
You may be wondering why I noted that they’re RAW? Well, keeping the food raw, keeps all the essential nutrients alive and well in the food, not cooked away at all. Not to mention the lack of turning your oven on….I mean… it’s hot outside, no thanks.
- 2 cups unsweetened shredded coconut
- 1 cup gluten-free oat flour
- 1 1/2 cups frozen or fresh berries (we used blueberries & raspberries)
- 3 tbsp maple syrup
- 4 tbsp coconut oil, melted
- Salt, pinch
- 1 cup dark chocolate chips (dairy free)
- Blender / Food processor
- Small mixing bowl
- Baking Sheet
- Parchment Paper
- Combine all your ingredients into a blender or food processor. Blend well until it's well combined, with only a small visibility of the coconut flakes remain. This may take 3-5 minutes, scraping sides as you go.
- Chill dough for 10 minutes.
- Scoop the chilled dough, and hand roll into bite sized balls (this sizing is truly up to you!). Place onto a parchment paper lined baking sheet.
- Melt your chocolate in 30 second intervals in the microwave, and drizzle over the balls. Let chill for another 10 minutes.
- Store in fridge, in a container or ziploc bag!
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