These raw treats are actually good for you too! Many people have been taught that coconuts are full of bad fat – and will make our bodies fat. Ohhh, contraire! The fat in coconuts is actually good for us. Because of this prior misinformation, I heard a story about some ranchers who decided to add coconut oil to their cattle feed to fatten them up. But, the coconut fat actually had an opposite affect – the animals lost weight and became more active!!!
So, to sum it up – the fat in the coconut ingredients is good fat the body can use; the natural sweetener, agave nectar, does not spike your blood sugar like cane sugar – but enters your blood stream slowly; and the raw chocolate is full of antioxidants that support good brain function. So, go ahead make these amazing macaroons and enjoy!!! The beauty of eating foods that actually have nutritional value is – your body will signal when it’s had enough. My average is about three macaroons – five if my sweet tooth is in overdrive!
Oh – and one other thing – – eating coconut oil and rubbing the oil directly into your skin will produce soft silky skin. Perfect for keeping your skin looking youthful. So – let ‘s get the recipe out to you – shall we???
*Special equipment needed to make this recipe: Dehydrator. Raw organic ingredients can be found at health food stores and online raw food retailers. Online orders are best delivered via UPS or Fed Ex (ground) as they do not irradiate your foods with xrays.
Raw Chocolate Macaroons
1-1/2 cups raw Agave Nectar (amber, light or blue)
1/3 cup raw Coconut Oil
1/3 cup raw Coconut Butter
2 Tbls Vanilla
1 Tsp Sea Salt (Celtic, Sun Fire or Himalayan Pink are recommended)
Combine all ingredients above and mix well, little lumps are ok. Then slowly add:
2 cups Raw Cacao Powder (aka Raw Chocolate Powder)
Then add: (2 cups at a time)
6 cups Unsweetened Fancy Shredded Coconut
Mix well.
Set out four dehydrator trays topped with Teflex sheets. With the small end of a melon-baller, scoop up enough mixture to slightly over-fill it, then use your finger to scoop it out and form a small ball. Place on the tray and continue till all are formed. I fill four trays with 36 macaroons each (six rows of six), totalling 144 macaroons.
Hint: By using the small end of the melon-baller, I keep the size small and consistent – otherwise the size starts growing! These macaroons are very rich, and by keeping them small they dry faster as well. Also, don’t knock yourself out trying to make these perfect little balls since the fancy shredded coconut is rather spiky and unwieldy. (You can form them into rounder balls while they’re still warm after dehydrating – or you can leave them spiky.)
Set the temp at 115 degrees and dehydrate for 8-12 hours – the longer – the more solid they become. When done, remove macaroons, shape them further if you want a rounder appearance, then place in storage containers and refrigerate.
Hint: I recycle clear-top sushi take-out trays and put my macaroons in them. They look great and make terrific gifts!
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Bon Appetit!
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Kim’s background stems from her artistry as a musician (Spacedrums, Vixen-Hawaii, Malisha), energy worker & bodywork therapist, aromatherapy designer, raw food and superfood enthusiast, and her decades of study and experience in the world of metaphysics. She’s been described as funny, enlightening, and at times, on fire! Her continuing quest for health knowledge has transformed into a quest of transferring her collected knowledge to inspire others to health and happiness following sound principles to feed the body, mind and spirit. Visit Malibu Kim’s website for cutting-edge health info and nutritious raw recipes at: Malibu Kim
