RASPBERRY COCONUT MACARONS
by Jade @panaceas_pantry
This November is World Vegan Month.
Garden of Vegan and Jade from @panaceas_pantry are collaborating in the hope to inspire more vegan friendly choices when cooking at home.
Check out how easy and delicious a day being vegan can actually be...
Here are 3 of Jade’s favourite Vegan recipes;
Vegan Breakfast; COCONUT AND ROSE CHIA PUDDING
Vegan Lunch; RAW VEG AND KELP NOODLE SALAD WITH TAHINI DRESSING
Vegan Dinner; SMOKEY CHILLI BEANS WITH CASHEW SOUR CREAM
So what about a dessert or a sweet snack?
Jade has you covered…
Her RASPBERRY COCONUT MACARONS are definitely a staple and must try! Don’t just take our word for it.
This recipe is;
-Gluten Free
-Sugar Free
-Oil Free
-Vegan
-Vegetarian friendly
-Dairy Free
-Made from wholefoods
-Plant-based
And tastes absolutely AMAZING!
Enjoy for dessert or as a wholesome plant-based snack.
INGREDIENTS
2 cups shredded coconut
1/3 cup pure maple syrup
2 Tbsp almond meal*
1/8 tsp salt
1/3 cup raspberries
2/3 cup coconut milk
3 tsp freeze dried berry powder
70g chocolate
METHOD
- Preheat the oven to 180C. Line a tray with baking paper and set aside.
- Add all ingredients to a heavy based saucepan. Oven low heat, cook until thickened (about 4 mins), stirring throughout.
-
Use a cookie scoop to portion mixture into little mounds onto the prepared tray.
Jade uses use an old school scoop, which makes 9 cookies.
Bake for 15 mins, then remove and allow to cool completely.
-
Melt chocolate in a heat proof bowl over a pot of just simmering water.
Use a fork to dip each macaron into the chocolate, immersing just the base, then set on the tray once more.
* Jade uses activated almond meal, but you can use blanched almond meal if you prefer.
Best eaten the day they’re made, but they will keep for 3-4 days if kept in an airtight container in the fridge (if they last that long).
Find more of Jades’ decadent and wholesome recipes at www.panaceaspantryblog.com or follow her @panaceas_pantry
