RAW CHOCOLATE, RASPBERRY AND GINGER MACAROONS

 Dear One,

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Taking inspiration from my quick and easy coconut and vanilla macaroons, I made these chocolate, raspberry and ginger macaroons. Chocolate and raspberry must be the best combination ever, and ginger gives these macaroons such a delicious kick.

 

Makes 16 small macaroons :

1 cup dessicated coconut

1/4 cup almonds

1/4 cup raw almond butter or tahini

1/4 cup raw cacao powder

2 tbsp agave or your favourite sweetener, to taste

2 tbsp raspberry powder

1 tbsp fresh ginger root juice

generous pinch Himalayan pink crystal salt or sea salt

Process all ingredients in your food processor until crumbly. The mixture should stick together ; if not, add a tiny bit of agave or water.

Take about a tablespoon of the mixture at a time and either roll into small balls or shape into macaroon halves using an ice cream scoop or a silicon mould to make pop cakes or a similar gadget. Pop them in the fridge to set.

You should even have time to wash the food processor and put the kettle on before your friend gets to your’s.

Enjoy.

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