Hello my friends! I’m sharing one more, just one more little recipe before I sign off from the blog for several days (you can still catch up with me on Instagram, Facebook, and Pinterest). These yummy nummy raw macaroons are just too tasty to wait until after the holidays to share with you. The best part about these fudgy, coconutty, white chocolatey, hint of lemony bites (besides all those made up adjectives I just listed) is that you don’t need to use precious oven space to whip up them up! Ah the beauty of raw treats.
I don’t know if you’ve ever had white chocolate with a hint of lemon, but boy is it ever a wonderful little combination. A couple years ago my sweet mother-in-law sent me a lovely vegan bar of white chocolate that had a touch of lemon flavor. AH-mazing. Now combine that with coconut and cashews in a cheeky little raw cookie and you’ve got yourself a treat worth hiding in the fridge all for yourself. But since it’s Christmas, we had better share.
I’ve been having a blast making treats with an ingredient I don’t usually have on hand: cocoa butter. My wonderful mama found some at her local health food store, sold in little one ounce packages, and grabbed some up for me. Remember my Peppermint Matcha White Hot Chocolate from a few days ago? Yup, it’s been cocoa butter fun times in the kitchen the last couple of weeks. Instead of holding these together with dates or coconut oil, cocoa butter saves the day and lends a nice white chocolate flavor and fudgy texture. These bites are:
- Refined Sugar Free
- Gluten Free
- Grain Free/Paleo friendly
- …and of course, completely vegan
Mix these up for your friends and fam, and watch that sparkle of happiness light up in their eyes. Maybe even a single tear of joy over the absolute deliciousness.
Ok, I exaggerate, but they are darn good.
Have a wonderful, fun, safe, happy, and healthy holidays! Much love to you all 🙂
Raw White Chocolate Lemon Macaroons – Vegan, Gluten Free, Grain Free, Refined Sugar Free
Makes about 15
- 3/4 cups raw cashews, pre-ground into course meal
- 2 cups shredded unsweetened coconut, pulsed in the food processor a few times if it’s not finely shredded
- 1 ounce cocoa butter, gently melted (about 2 1/2 – 3 tbsp melted)
- 2 Tbsp coconut nectar or maple syrup
- 2 tbsp lemon juice (approximately 1/2 lemon)
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
- teeny pinch of sea salt
- shredded coconut for rolling, if desired
Add all ingredients to food processor and process until it sticks together. Scoop out with a tablespoon (or a cookie scoop) and roll into balls, rolling in shredded coconut if desired. Place them on a parchment lined tray or plate and allow then to set in the freezer for about 10 minutes, then store in the refrigerator.
You can *probably* sub melted coconut oil for the cocoa butter, but it wont have the same white chocolate flavor. I imagine it would be quite tasty though!