healthy + seasonal recipes that are gluten & dairy-free

3 Easy No-Bake Macaroons: Cacao Nib, Matcha & Chocolate

3 Easy No-Bake Macaroons: Cacao Nib, Matcha & Chocolate

I love having healthy, tasty snacks on-hand (usually tucked away in the freezer) for those times that a treat is in order (and let's be honest, that happens often). Whether for an afternoon break with a cup of tea, after dinner when your sweet tooth reminds you of it's presence, when a friend pops over to visit or your hungry sisters go riffling through your freezer ... these little gems are a healthy and satisfying bite. 

3 easy no-bake macaroons - cacao nib, lemon matcha, & chocolate (gluten free, vegan, raw) // my natural kitchen www.mynaturalkitchenblog.com
3 easy no-bake macaroons - cacao nib, lemon matcha, & chocolate (gluten free, vegan, raw) // my natural kitchen www.mynaturalkitchenblog.com

I'm offering three recipes for macaroons, all are easy and delicious. Whether you make one, two or all three types, I am sure that if you're a coconut fan you'll enjoy them! You can easily cut the recipe down to half if you would prefer. You may even recreate these into a new flavour, maybe substituting the cacao nibs for chopped freeze-dried strawberries? Or dipping them in raw chocolate? The options are endless! 

3 easy no-bake macaroons - cacao nib, lemon matcha, & chocolate (gluten free, vegan, raw) // my natural kitchen www.mynaturalkitchenblog.com

I call these "no-bake" which is true, but also a little more approachable than naming them "raw" - sometimes I wonder if the unfamiliarity of such terms can be intimidating or off-putting to some who are newer to eating this way. I remember the first time I heard the term "raw" when referring to a dehydrated food and I certainly thought it was strange. But then again, I once thought that choosing organic food meant that there was definitely going to be bugs in my apples! Thank goodness for friends who were patient with my crinkled nose and ignorant comments about the necessity of pesticides! Hah! 

3 easy no-bake macaroons - cacao nib, lemon matcha, & chocolate (gluten free, vegan, raw) // my natural kitchen www.mynaturalkitchenblog.com
3 easy no-bake macaroons - cacao nib, lemon matcha, & chocolate (gluten free, vegan, raw) // my natural kitchen www.mynaturalkitchenblog.com

Cacao Nib Macaroons (gluten free, raw, vegan, grain-free)

Makes 12

Note: Creamed coconut is sometimes sold as coconut butter in a jar (Artisana brand is a good quality though expensive choice). I use the boxed variety, sold in 170g boxes in the international foods section of my grocery store. The only ingredient should be coconut. Before measuring, mix to incorporate the coconut meat with the oil, which sometimes separates.

1 c dried unsweetened coconut (shredded or desiccated) 

1/2 tsp vanilla extract

1/4 tsp vanilla bean powder (you could substitute with extra extract, but the vanilla flecks are flavourful and pretty)

2 tbsp raw honey (substitute with raw agave nectar, for strictly vegan)

1/4 c creamed coconut

1 tsp coconut oil

a pinch of sea salt or pink himalayan salt

In a large bow, stir together the dried coconut with the vanilla extract, vanilla powder, and salt. Add the raw honey, creamed coconut, and coconut oil and stir well, until fully integrated. 

Using a tablespoon-sized measuring spoon, pack the mixture - this will make a domed cookie shape. Repeat with remaining mixture. 

To dehydrate, place on a mesh liner and dry at 105 degree F for 6 hours. Dehydrated macaroons can be stored at room temperature in a sealed container or in the fridge, for about 3 days.

Alternatively, you could place these in the freezer to firm up rather than dehydrating them. Store in the freezer or the fridge in a sealed container. 

Lemon Matcha Macaroons (gluten free, raw, vegan, grain-free)

Makes 12

Note: Creamed coconut is sometimes sold as coconut butter in a jar (Artisana brand is a good quality though expensive choice). I use the boxed variety, sold in 170g boxes in the international foods section of my grocery store. The only ingredient should be coconut. Before measuring, mix to incorporate the coconut meat with the oil, which sometimes separates. If using lemon essential oil, ensure that it is a food-safe brand (this will be marked on the packaging). I use doTERRA essential oils. 

1 c dried unsweetened coconut (shredded or desiccated) 

1/2 tsp vanilla extract

1 1/2 - 2 tsp matcha green tea powder

1/4 tsp moringa powder (optional)

2 tbsp raw honey (substitute with raw agave nectar, for strictly vegan)

1/4 c creamed coconut

2 tsp coconut oil

2-3 drops lemon essential oil (or, use 1/2 - 1 tsp finely zested lemon peel)

a pinch of sea salt or pink himalayan salt

In a large bow, stir together the dried coconut with the vanilla extract, matcha powder, salt, and moringa powder (if using). Add the raw honey, creamed coconut, coconut oil, and lemon essential oil (or lemon zest) and stir well, until fully integrated. 

Using a tablespoon-sized measuring spoon, pack the mixture - this will make a domed cookie shape. Repeat with remaining mixture. 

To dehydrate, place on a mesh liner and dry at 105 degree F for 6 hours. Dehydrated macaroons can be stored at room temperature in a sealed container or in the fridge, for about 3 days.

Alternatively, you could place these in the freezer to firm up rather than dehydrating them. Store in the freezer or the fridge in a sealed container. 

Chocolate Macaroons (gluten free, raw, vegan, grain-free)

Makes 12

Note: Creamed coconut is sometimes sold as coconut butter in a jar (Artisana brand is a good quality though expensive choice). I use the boxed variety, sold in 170g boxes in the international foods section of my grocery store. The only ingredient should be coconut. Before measuring, mix to incorporate the coconut meat with the oil, which sometimes separates.

1 c dried unsweetened coconut (shredded or desiccated) 

1/2 tsp vanilla extract

2 tbsp + 1 tsp raw cacao powder (you could use cocoa powder instead, if you like)

2 tbsp + 1 tsp maple syrup (substitute with raw agave nectar, to maintain raw)

1/4 c creamed coconut

1 tsp macadamia nut butter (substitute with raw almond butter or tahini)

2 pinches of sea salt or pink himalayan salt

In a large bow, stir together the dried coconut with the vanilla extract, cacao powder, and salt. Add the maple syrup, creamed coconut, and macadamia nut butter and stir well, until fully integrated. 

Using a tablespoon-sized measuring spoon, pack the mixture - this will make a domed cookie shape. Repeat with remaining mixture. 

To dehydrate, place on a mesh liner and dry at 105 degree F for 6 hours. Dehydrated macaroons can be stored at room temperature in a sealed container or in the fridge, for about 3 days.

Alternatively, you could place these in the freezer to firm up rather than dehydrating them. Store in the freezer or the fridge in a sealed container. 

 

I would absolutely love to hear from you! Leave a comment or tag me on Instagram if you try these! xo

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