A vegan's adventures cooking for her meatatarian husband

Tag Archives: macaroons

Do these three words usually go together? I suppose not for most people, but honestly, these raw/vegan/gluten free chocolate macaroon are unbelievable. During my yoga teacher training one of my beautiful and talented classmates decided to make a treat for the group one day. Not surprisingly, there were about 17 different food allergies/preference/aversions/sensitivities and general healthy eating-ness going on. She made these chocolate macaroons and they were so yummy. When we all asked her to post the recipe I was tickled to find out they were inspired by my favorite store bought (Whole Foods of course) vegan macaroons by Hail Mary. I knew I had to make them again. I’ve made them twice already and everybody I’ve shared them with have loved them and were super impressed that they were vegan, let alone raw and vegan. I think I have found my go-to treat. And of course, as always they are ridiculously easy to make. I say that a lot but seriously, there are so few ingredients and they are super simple and you likely have everything you need to make these in your kitchen already. Now, the big question, what did the Hubs think? Oh well, you know, he hates coconut. These little bad boys are all mine baby. Oh yaaaaaaaa.

raw vegan chocolate macaroons

Here’s what you need:

1 heaping Cup Unsweetened Shredded Coconut
1/4 Cup Coconut Oil
5 Tbsp Cocoa Powder
2 Tbsp Pure Maple Syrup
1/2 tsp Vanilla (gluten free if that’s how you roll)

Here’s what you do:

Put the above listed items in your food processor. Blend for 15-30 seconds until well mixed. Scoop with a small scoop or roll into little balls and place on a dish lined with parchment paper. Toss in the fridge for half an hour. Devour!! I put mine in an air tight container once they were cool but make sure you leave them in the fridge. You could freeze these as well if you’re so inclined. I have sensitive teeth so that wouldn’t be my first choice but hey, nice to have options.

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I’ve been searching for decent, healthy-ish vegan options for Passover. If you are at all familiar with Passover food, you are currently laughing/scoffing and or wondering if I’m just a little bit meshuga (crazy).

Passover food has a LOT of eggs. A LOT. But I’m on a mission. I’m going to do it! And since I could just eat dessert for the rest of my life I decided to test run these vegan macaroons from my BFF’s blog. The Kid has eaten about half a dozen already today. I refuse to feel bad. They really are about as healthy as you are going to get in a cookie! And he did help me make them. They were so easy he probably could have done it himself.

Plus I actually had all these things in my pantry already. That really doesn’t happen very often. It was meant to be! Now if only somebody out there would make a really tasty vegan egg noodle…

vegan gluten free coconut macaroon

Here’s what you need/do:

1 cup unsweetened coconut milk (not light)
⅓ cup honey or agave nectar
2 tsp pure vanilla extract
¼ cup potato starch
3 cups unsweetened medium or finely shredded coconut

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat.

In a medium bowl, blend coconut milk, honey and vanilla until well combined. Add potato starch a little at a time, beating to combine. Fold in the coconut.

Drop batter by level tablespoons onto prepared baking sheet at least half an inch apart. Using your fingers or the back of two soup spoons, press each mound of batter upward into a cone-like shape.

Bake in preheated oven on center rack until firm and lightly golden, about 20 minutes. Cool before eating. Store in the refrigerator.