Raw Chocolate Macaroons

Raw chocolate macaroons


  • Chef Chantale Roy





3 cups coconut flakes

¾ cup raw cacao powder

¼ cup coconut flour

½ tsp vanilla powder

Pinch of Himalayan salt

1 cup maple syrup or raw coconut nectar (or less)

1/3 cup cold-pressed coconut oil, melted

½ cup raw cacao paste, shaved and melted in dehydrator at 115 F (or on a double boiler, but removed from heat)



Mix all dried ingredients in a bowl. Mix the liquid ingredients in another one. Slowly add liquids to dry mixture and stir. Spoon onto a non-adhesive tray and place in freezer for about 30 minutes. Store in refrigerator up to 1 month in an airtight container.


All rights reserved © Rawfreshing Cuisine, Les éditions hmmm… Chantale Roy www.chantaleroy.ca 2014

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