These tasty little raspberry coconut bites are not only gluten-free and sugar-free, but they're also egg and dairy-free as well! Talk about a pretty awesome treat that can be enjoyed by nearly everyone.
(They also freeze wonderfully, making them a great travel snack).
INGREDIENTS:
- 1 1/2 cups of unsweetened shredded coconut (I use this brand)
- 3/4 cup freeze dried raspberries
- 1/4 cup of raw honey (plus an additional & optional tablespoon if you want them a bit more sweet than tangy)
- 1/4 cup extra virgin coconut oil, melted
- 2 teaspoons pure vanilla extract
- pinch of sea salt
DIRECTIONS:
1. Preheat the oven to 190 degrees, or to the lowest setting on your oven. We're not baking these, just dehydrate them.
2. In a food processor or high-speed blender, combine the almond flour, coconut and raspberries. Process until well combined, and then transfer to a large bowl.
3. In a separate bowl, mix together the honey, coconut oil, vanilla and salt until well blended.
4. Add the honey mixture to the dry ingredients and stir until well combined.
5. Using a cookie scoop, scoop op dough and press it firmly to pack before releasing it onto a parchment lined baking sheet.
7. Bake for about 50 minutes. You don't want them to brown, and so if they do begin to brown, your oven might not be holding the right temperature. In this case lessen the baking time.
8. Remove from oven and let cool for at least 10 minutes. They will be really delicate while still warm, but will be nice and sturdy once cooled.
9. Store in an airtight container in the fridge or freezer.
Makes 10-20 macaroons (depending on the size of your cookie scoop)
Enjoy!
(Adapted recipe from here)
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