Raw inspired version of a sweet desert made healthy.
Ingredients:
Base:
280 g skinless almonds (or almond flour)
185 g shredded coconut
50 g coconut oil
75 g honey
Cocoa Base:
6 pcs dried dates
2,5 tbl spoons dutch roasted cocoa
a few drops mint extract
Lime Base:
juice from 1/2 lime
Filling:
juice from 1 and 1/2 lime
35 ml coconut milk
200 g cashews (soaked)
1 heaping spoon coconut oil
a few drops of gel based food coloring
Glaze:
125 g extra bitter chocolate
1 tbl spoon coconut oil
a bit of shredded coconut for decor
Directions:
1) Soak 200 g cashew in at least twice the water (400 ml). Additionally let 6 pieces of dates soak in water as well.
Macaron base
2) Finely shred 280 g almonds together with 185 g shredded coconut. Add 50 g coconut oil
3) In a food processor mix together 280 g of almond flour, 185 g shredded coconut, 50 g coconut oil and 70 g honey until combined.
4) Split the so created dough into two equal parts.
Cocoa Macaron base
5) Into the first half of the dough add 6 pieces of soaked dates, 2,5 tablespoons cocoa and a few drops of mint extract. Mix in a food processor again until well combined
6) Lay out your finished dough onto your working surface and roll out until 0,5 cm thick. Using a round cut out form cut out regular shapes and place aside onto a sheet (which should fit into your freezer).
7) Place the cut outs into your freezer for about 1 hour.
Lime Macaron base
8) Into the second half of your dough add the juice from 1/2 a lime and mix thoroughly inside a food processor.
9) Lay out your finished dough onto your working surface and roll out until 0,5 cm thick. Using a round cut out form again cut out regular shapes and place aside onto a sheet
10) Place the cut outs into your freezer for about 1 hour as well.
Filling:
11) While the bases are in the freezer you can prepare your filling. Drain the soaked cashews, add them into your food processor together with 35 ml coconut milk, juice from 1 and a 1/2 lime and a heaping spoon of coconut oil. Mix until smooth and compact.
12) Add a drop o green food coloring and mix again.
Completion
13) Take your chilled macron bases out from the freezer. Top the cocoa flavored bases with about 0,3 cm thick layers of your filling and carefully top the filling with the lime bases. Carefully remove any excess filling. repeat until all macarons are completed.
14) Let chill in a freezer for about 1,5 hour.
15) As soon as the macarons are nice and chilled you can prepare your chocolate icing. In a double boiler melt 100 g of bittersweet chocolate together with a spoon of coconut oil until combined. Move the melted chocolate into a smaller container so that you can easily dunk the macarons (mug, smaller glass).
Dunk each macaron until half submerged and place on a sheet of baking paper. repeat with all macarons. Garnish with a pinch of shredded coconut and let cool in a fridge.
16) Keep chilled before serving.
Enjoy!
Tips & Tricks:
Some might argue that the green food coloring might not be the healthiest thing to add. If you want to avoid this you can use green pistachios instead of cashews for the filling.
The original recipe we found was made with Matcha tea, which gave the macarons their green color.
In case you want your macrons to look more interesting you can color the top lime base and leave the filling white.
Base:
280 g skinless almonds (or almond flour)
185 g shredded coconut
50 g coconut oil
75 g honey
Cocoa Base:
6 pcs dried dates
2,5 tbl spoons dutch roasted cocoa
a few drops mint extract
Lime Base:
juice from 1/2 lime
Filling:
juice from 1 and 1/2 lime
35 ml coconut milk
200 g cashews (soaked)
1 heaping spoon coconut oil
a few drops of gel based food coloring
Glaze:
125 g extra bitter chocolate
1 tbl spoon coconut oil
a bit of shredded coconut for decor
Directions:
1) Soak 200 g cashew in at least twice the water (400 ml). Additionally let 6 pieces of dates soak in water as well.
Macaron base
2) Finely shred 280 g almonds together with 185 g shredded coconut. Add 50 g coconut oil
3) In a food processor mix together 280 g of almond flour, 185 g shredded coconut, 50 g coconut oil and 70 g honey until combined.
Cocoa Macaron base
5) Into the first half of the dough add 6 pieces of soaked dates, 2,5 tablespoons cocoa and a few drops of mint extract. Mix in a food processor again until well combined
7) Place the cut outs into your freezer for about 1 hour.
Lime Macaron base
8) Into the second half of your dough add the juice from 1/2 a lime and mix thoroughly inside a food processor.
10) Place the cut outs into your freezer for about 1 hour as well.
Filling:
11) While the bases are in the freezer you can prepare your filling. Drain the soaked cashews, add them into your food processor together with 35 ml coconut milk, juice from 1 and a 1/2 lime and a heaping spoon of coconut oil. Mix until smooth and compact.
12) Add a drop o green food coloring and mix again.
Completion
13) Take your chilled macron bases out from the freezer. Top the cocoa flavored bases with about 0,3 cm thick layers of your filling and carefully top the filling with the lime bases. Carefully remove any excess filling. repeat until all macarons are completed.
14) Let chill in a freezer for about 1,5 hour.
15) As soon as the macarons are nice and chilled you can prepare your chocolate icing. In a double boiler melt 100 g of bittersweet chocolate together with a spoon of coconut oil until combined. Move the melted chocolate into a smaller container so that you can easily dunk the macarons (mug, smaller glass).
Dunk each macaron until half submerged and place on a sheet of baking paper. repeat with all macarons. Garnish with a pinch of shredded coconut and let cool in a fridge.
16) Keep chilled before serving.
Enjoy!
Tips & Tricks:
Some might argue that the green food coloring might not be the healthiest thing to add. If you want to avoid this you can use green pistachios instead of cashews for the filling.
The original recipe we found was made with Matcha tea, which gave the macarons their green color.
In case you want your macrons to look more interesting you can color the top lime base and leave the filling white.
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