Halloween is approaching and it’s time to get baking!
I am not one to say no to the opportunity to share sweet treats with neighbors and friends! Halloween is absolutely a tradition I can embrace (although I grew up in Norway where Halloween is really not about candy at all…)
So, let’s put some added love into those treats and make them ourselves! Bonus; you get to control the ingredients and avoid all the high fructose corn syrup and artificial colorings and flavorings.
These macaroons are totally decadent!
Super Chocolate Macaroons
Yield 30 macaroons
3 cups shredded coconut
1.5 cups raw cacao powder
1 cup honey, maple syrup or coconut syrup
1/3 cup coconut butter/oil
1 Tbsp vanilla extract
1 tsp finely ground sea salt
1 Tbsp maca powder (can be left out)
1. Mix all ingredients in a bowl, except coconut oil.
2. Melt oil over a bowl of hot water if not already liquid at room temperature.
3. Stir in the melted oil by hand.
4. Portion out macaroons with 1 oz scoop onto teflex sheet, and dehydrate at 115 F for 24 hours, and let sit outside of dehydrator to crisp before bagging.
If you do not have a dehydrator, fear not ( I don’t ) you can just freeze the macaroons and keep frozen or refrigerated until ready to eat.
Check out my blog for more!