– Chef Chantale Roy<\/p>\n
Tir\u00e9 du livre\u00a0Tout cru dans l’bec, Les \u00e9ditions hmmm, 2011<\/em><\/p>\n Portions : 32<\/p>\n Ingr\u00e9dients:<\/p>\n 3 tasses de flocons de noix de coco fins<\/p>\n \u00be tasse de poudre de cacao cru<\/p>\n \u00bc tasse de farine de noix de coco<\/p>\n \u00bd c. \u00e0 th\u00e9 de poudre de vanille<\/p>\n 1\/8 c. \u00e0 th\u00e9 de sel Himalayen<\/p>\n \u00be-1 tasse de nectar de noix de coco cru ou de sirop d\u2019\u00e9rable<\/p>\n \u00bc-1\/3 tasse d\u2019huile de noix de coco, fondue \u00e0 105 degr\u00e9s F<\/p>\n \u00bd tasse de p\u00e2te de cacao cru, fondue \u00e0 105 degr\u00e9s F<\/p>\n <\/p>\n Pr\u00e9paration\u00a0:<\/p>\n Dans un grand bol, m\u00e9langer tous les ingr\u00e9dients secs. Ajouter graduellement les ingr\u00e9dients liquides, tout en brassant. \u00a0D\u00e9poser \u00e0 la cuill\u00e8re sur une surface non collante et congeler pendant environ 30 minutes. Garder au r\u00e9frig\u00e9rateur jusqu\u2019\u00e0 1 mois\u2026 Enfin, essayez donc de les conserver pendant 1 mois\u2026<\/p>\n Tous droits r\u00e9serv\u00e9s \u00a9 Rawfreshing Cuisine \/ Chantale Roy.Raw chocolate macaroons<\/p>\n <\/p>\n <\/p>\n Servings<\/p>\n 32<\/p>\n Ingredients<\/p>\n 3 cups coconut flakes<\/p>\n \u00be cup raw cacao powder<\/p>\n \u00bc cup coconut flour<\/p>\n \u00bd tsp vanilla powder<\/p>\n Pinch of Himalayan salt<\/p>\n 1 cup maple syrup or raw coconut nectar (or less)<\/p>\n 1\/3 cup cold-pressed coconut oil, melted<\/p>\n \u00bd cup raw cacao paste, shaved and melted in dehydrator at 115 F (or on a double boiler, but removed from heat)<\/p>\n <\/p>\n Preparation<\/p>\n 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.<\/p>\n <\/p>\n\n