COCONUT MACA MACAROONS
Easter treats for ya! A cross between cornflake crispy cakes, rice crispy cakes, and those cute little easter nests we all used to make in junior school. These are, ofc, gluten, grain, dairy and refined sugar free, and involved highly nutritious ingredients such as golden linseeds, sunflower seeds, flaked almonds, cacao nibs, pure cacao powder and maca.
Hi and bye.
Makes roughly 20-26 macaroon domes / balls, depending on size
50g Cacao Powder
120g Coconut Oil
30g Coconut Nectar, Raw Honey, Date Syrup, Maple or Natural Syrup of choice
50g Cacao nibs
20g Sunflower Seeds
20g Golden Linseeds
200g Desiccated Coconut
30g Flaked Almonds, sliced (can also use coconut flakes)
5g Maca Powder
5g Bee pollen (optional, if you have it)
1 Teaspoon Vanilla Bean Paste, Seeds, Powder or Extract
Goji Berries or Other Dried Fruit, for a rocky road kind of vibe
Start by weighing out and mixing the cacao nibs, sunflower seeds, linseeds, flaked almonds, desiccated coconut, maca and bee pollen, if using, in a medium bowl.
Next, weigh out your cacao powder, coconut oil, natural sweetener of choice and vanilla in a saucepan. Melt over a medium to low heat until the powder combines with the other ingredients and everything is dissolved and smoothly incorporated.
Remove from the heat and pour over the dry ingredients. Use a spatula or a wooden spoon to carefully but quickly stir the mixture, coating all of the dry ingredients completely. Mix for about 2 minutes in order to combine every last nib and every little seed, then place in the fridge for 5 minutes to set briefly. Once the mixture begins to stiffen, it will easier to form into balls. If you want to make bars, you can work with the mixture without having set it, if you have suitable bar molds.
For the balls / domes, take a small handful of the mixture and form it into a small ball in the palm of your hands.
Arrange on a baking tray or a plate, and repeat until all of the mixture is used up. Place in the freezer for at least 20-30 minutes to firm up, and then enjoy.
+ Store in the freezer for as long as you can resist them for.
+ Use or create leftovers on purpose to freeze in clusters to make raw granola. Simply serve with almond milk or on smoothie bowls or yoghurts.