Sweetheart Vanilla Macaroons dipped in Dark Chocolate
These Sweetheart Vanilla Macaroons dipped in Dark Chocolate are the perfect raw vegan Valentine’s Day treat. This dessert uses antioxidant-rich superfoods such as raw cacao and lucuma powder, and is quick and easy to prepare. The combination of dark chocolate with the vanilla and caramel undertones of the coconut macaroon cookie base will satisfy anyone’s sweet tooth. Strawberries. Chocolate. Macaroons. Vanilla = a perfect Valentine’s Day!
1 cup cashews
1 cup + 1/4 cup shredded, unsweetened coconut
1/4 cup maple syrup
2 tsp lucuma powder
3 tbsp melted coconut oil
seeds of 1 vanilla bean
1/3 cup melted cacao butter
1 tsp maple syrup
1 tsp vanilla
1/2 cup cacao powder
dash of cayenne pepper
To make the Vanilla Macaroons, process all of the above listed ingredients, except for the 1/4 shredded coconut together in a food processor using an ‘s’ blade. Place the processed mixture in a medium-sized mixing bowl, and add in the ¼ cup shredded, unsweetened coconut. Press the mixture into a 9 x 9 glass baking dish, and chill in the fridge for at least an hour. Using a small to medium size heart-shaped cookie cutter, cut out heart-shaped cookie shapes for the macaroons and set aside. Dehydrate the macaroons at 104 degrees for approximately 4 - 6 hours.
To make the Dark Chocolate, melt the cacao butter in a medium-sized mixing bowl over a pot filled with warm water. Using a sifter, sift the ½ cup cacao powder in a small mixing bowl and set aside. Once the cacao butter is melted, mix in the maple syrup, vanilla, cacao powder, and cayenne pepper. Whisk until the overall mixture is a smooth, liquid consistency. Dip the macaroons and strawberries in the chocolate mixture, covering the half of each cookie, or top of each cookie. Decorate with strawberries and serve on a white platter for a delicious Valentine’s Day dessert.
For more raw-vegan-gluten free recipes, please check out my blog: http://barefootandfrolicking.blogspot.com