Carob Cacao Coconut Macaroons

(Gluten Free, Refined Sugar Free, Vegan, Raw)

Macaroons are sentimental for me, they remind me of Passover, of containers of Manischewitz Coconut and Chocolate Macaroons.  The taste and texture is a taste of childhood and stealing a macaroon as a treat for myself.  Macaroons are not super sweet, and totally hit the spot for me as a child.  Just one fills me up.  

Recently, I had a store bought raw, vegan, gluten free macaroon, and I really wanted to create a recipe at home that was less sweet and even more healthy.  I am quite pleased with the results! 

The main difference, is I use vanilla powder instead of vanilla extract with alcohol, and carob pod concentrate instead of other sweeteners.  Carob is high in antioxidants and this is a very unique product that I am enjoying playing with in the kitchen.

Ingredients

• 1 1/3 Cups of unsweetened coconut flakes
  
• 1/2 Cup of almond flour
  
• 2 1/2 teaspoons of raw cacao powder (more for more chocolatey taste)
  
• 1/2 teaspoon of vanilla powder (I love this!) or vanilla extract
  
• 1/8 teaspoon of pink Himalayan salt
  
• 2 Tablespoons of coconut oil
  
• 1/2 Tablespoon of carob pod concentrate (can use maple syrup instead)

Directions

• Mix dry ingredients in a food processor
  
• Add wet ingredients - the carob pod concentrate and coconut oil
• Add more coconut oil if needed, but no more than an extra Tablespoon
  
• Blend until well mixed and it starts to clump together - you may need to stop one or two times and wipe down the sides of your food processor to get everything back together
  
• Taste! See if you want to add more raw cacao powder or adjust any of the flavor
• Schmoosh into shape as in the photo, they don't roll
  
• Freeze on a plate overnight, then you can store in the fridge in an air tight container

This recipe only makes 12 macaroons, they are rich and very satisfying. I think doubling the recipe is a good idea because they are so yummy and make great gifts too!

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