Raw salted orange macaroons


I think I may be one of the only people on earth to have never tried a ‘real’ macaroon before. Over the years I’ve heard many people rave about them but I was never drawn to trying one myself. Then, when I changed my way of eating, there was no way I was going to eat something so high in refined sugar, dairy products and food colouring.


Though they do look awful pretty, don’t they?!

So, when I arrived back in the rainforest from my lovely visit to my home town, I decided to create my own healthy raw macaroons with a bit of a twist. I give you my raw salted orange macaroons (no refined sugar, dairy products or horrible food colourings here!). You are going to LOVE these. And I’d also like to mention that they’re super easy to make. Enjoy!

What you need:

For the cream filling…

1 cup cashews

1/3 cup orange juice (from 1 orange)

2 tablespoons coconut oil

1/4 teaspoon orange extract/oil

2.5 tablespoons maple syrup

A few pinches of salt

For the macaroons…

1 cup almond meal

2 cups desiccated coconut

1/3 cup medjool dates, pitted

2 teaspoons orange zest

1/2 teaspoon orange extract/oil

2 tablespoons coconut oil

1/4 cup maple syrup

3/4 teaspoon salt

How to make:

For the cream filling… place all ingredients into a high speed blender and blend until super smooth and creamy. Pour into a shallow bowl and place into the freezer for around 20 – 30 minutes to harden a bit (just keep checking it to ensure it doesn’t get too hard, you still want it creamy, but firm). Take out of the freezer and leave to one side.

For the macaroons… place almond meal, salt, desiccated coconut and into a food processor and process until combined. Add the dates first, and then the remainder of ingredients and process until thoroughly chopped and mixed through.

Bringing it all together… you have 2 options: 1. pinch off pieces of the mixture, using your hands, roll into small balls and flatten into 24 small discs (1cm thick) and spread out onto a tray, or 2. remove macaroon mixture from the food processor and roll out onto a sheet of baking paper on a tray (1cm thick), then use a small cookie cutter to cut out 24 round discs. Place into the freezer for 15 minutes to harden.

Remove from the freezer, then using a spoon, take a small amount of the cream filling and place onto the centre of one disc, then press another disc on top gently to form the macaroon. Repeat this process for the other macaroons and you will have 12 delicious tasting raw salted orange macaroons. Keep stored in an airtight container in the fridge.

Happy healthy macaroon making.

Love, Prema x

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