Recipe: Raw Coconut Macaroons with Cacao Nibs

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Remember when I wrote about my recent almond milk experiment?

Well, when all was said and done, I was left with a bowl of expensive delicious almond meal that I couldn’t bear to throw out. And since the food processor was already dirty, I figured I might as well take a stab at this recipe from the lovely Jessica Mishra, a friend who is a health coach and yoga teacher in San Francisco.

Mishra made these decadent little nibbles for one of our SweatGuru events, and no one could believe that they were all-natural, packed with nutrients and brimming with healthy fats. I made a few tweaks — like using dates instead of maple syrup — and am excited to share what has become a favorite after-dinner treat in our house!

Raw Coconut Macaroons with Cacao Nibs

Ingredients: 

  • 6oz almond meal (I use leftovers after making almond milk)
  • 2 cups unsweetened, finely-shredded coconut
  • 2 tsp cinnamon
  • 2 tsp vanilla
  • 2 tsp water
  • 5 pinches sea salt
  • 8 dates, pitted
  • 1/4 cup coconut oil
  • 1/4 cup cacao nibs

Directions: 

  1. Combine almond meal, coconut, cinnamon, vanilla, water, salt and dates in food processor, blending until mixture has a uniform consistency.
  2. As the food processor is running, gradually add in coconut oil until fully incorporated.
  3. Transfer mixture to a bowl, and stir in cacao nibs.
  4. Using a spoon, scoop mixture into hands and press to form into small balls.
  5. Store in an airtight container in the refrigerator for up to a week.

Here’s a look at the process, starting with the inspiration for this recipe: what’s left in nut milk bag after I make a batch of almond milk.

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The coconut oil helps bind all the ingredients together, so you’ll want to scrape the food processor once or twice to make sure everything’s evenly distributed.

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And don’t worry — it’ll be pretty crumbly. Here’s what it looks like after transferring the mixture to a bowl and adding the cacao nibs.

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If you try to roll them, you’ll end up with a crumbled mess — so gently “pack” scoops of the mixture between your palms to form into balls.

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Two more tips: Sprinkle with a dash of coarse sea salt if you like that sweet-salty mix, and separate balls between layers of parchment paper when storing.

How do you make use of your almond-milk remnants?

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4 thoughts on “Recipe: Raw Coconut Macaroons with Cacao Nibs

  1. Pingback: Recipe: Running on Veggies’ No-Bake Almond Butter Cookies | Kinetic Fix

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