Hello whole foodies!

By TONI CHER GERDELAN 7/09/15

Our bodies thrive on healthy fats ladies (and dudes too) and these little cuties are choc full of ’em! Without healthy fats our skin suffers (think premature wrinkles) and our hormones hit the skids (think stress, weight gain, low energy, menstrual complications) Please don’t be hating on good fats, they are a vital component of a healthy diet in moderation. This recipe truly is an ode to the humble coconut, using it’s oil & flesh. If you wish this recipe to be entirely nut free, you may substitute the macadamia nuts for more coconut (:

MATCHA, ROSE & VANILLA RAW MACAROONS

Gluten free, Dairy free, Sugar free, Raw, Vegan & Paleo-friendly

INGREDIENTS

Biscuits:

1 cup unsweetened shredded coconut

1 cup macadamias

1/3 cup coconut oil (extra virgin is best for sweet treats)

1 tsp ground vanilla beans (or scrape a pod or 2)

1/3 cup preferred sweetener (I used rice malt syrup)

Pinch of Himalayan salt

1 tsp beetroot powder (or you can use juice)

1 tsp rose water

1 tsp matcha green tea powder

1/2 tsp spirulina powder

Frosting:

Flesh of 2 young coconuts (you get to drink the yummy water first but save some)

1/8 cup coconut water

2 tbsp preferred sweetener

1 tsp ground vanilla beans (or scrape a pod or 2)

1 tsp beetroot powder (or you can use juice)

1 tsp rose water

1 tsp matcha green tea powder

1/2 tsp spirulina powder

METHOD

  • In a food processor combine macadamias & shreeded coconut, blitz until fine & crumbly
  • Add the sweetener, coconut oil, salt & vanilla & process until a sticky dough forms; you may have to scrape down the sides once or twice
  • Divide mixture into 3 equal portions in 3 separate bowls
  • Add beetroot powder/juice & rose water to first portion and mix with hands until the mixture is evenly pink
  • Add matcha & spirulina to second portion and mix with hands until the mixture is evenly green
  • Roll out portions separately between 2 layers of baking paper
  • Remove the top layer of baking paper and cut with a cookie cutter (or a small glass jar as I did)
  • Place cookies in the freezer on baking paper to set
  • While biscuits are setting, prepare the frosting
  • Blend coconut flesh & water with sweetener til smooth & creamy
  • Remove 2/3 mixture & set aside, leaving 1/3 in the blender
  • Add matcha & spirulina to the mix in blender and combine
  • Remove mixture & set aside in freezer to firm up
  • Rinse blender
  • Add 1/2 remaining mixture to the blender
  • Add beetroot powder/juice & rose water & combine
  • Place pink & white frostings in the freezer for 10 minutes
  • Once biscuits are firm, spread matching frosting between them & return to freezer for safe keeping until eaten

macaroons