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Clementine Cranberry Macaroons(raw-vegan)

clementine cranberry macaroons

CLEMENTINE CRANBERRY MACAROONS (raw-vegan)

These tasty treats are different than your standard macaroons. Yes, they are sweet, contain almonds and coconut but with a healthy twist. These are gluten free (no wheat), vegan(no animal products), raw (dehydrated not baked) and are actually good for you (so guilt free). I always make them this time of year because they make a great addition to any holiday party or tea-time. During the rest of the year,  I like to pack them up as a quick snack or energy boost when I go hiking. Don’t forget, everyone loves homemade so these would also make a great gift too.  I hope you enjoy as much as my family does!

MAKES ABOUT 16 MACAROONS

1 1/4 cup dry organic unsulphered organic flake coconut, pulse in food processor to make small flakes but not powder, you still want to see texture

2/3 cup juice from fresh ripe organic clementines (about 10 of them), reserve the peel for your orange peel grinder

1/2 cup water

2/3 cup raw organic almonds- grind to medium coarse meal in a food processor

1/2c organic raw agave syrup (or you can use raw honey if you in fact eat honey)

1 TBSP. fresh ground dried orange peel from your orange peel grinder

1/4 tsp. fresh ground pink salt

1 cup un-sweetened organic dried cranberries

In a large bowl, mix the coconut, fruit juice and water. Allow to rehydrate at room temperature for 1 hour, stir occasionally. Squeeze out and then drain the coconut in a wire mesh strainer. allow to continue to drain for 3 hours while stirring and pressing/squeezing occasionally. In your food processor, mix the almond meal, salt, orange peel well then add agave syrup and blend well until incorporated (this is your almond paste). In a mixing bowl, put in the almond paste and knead in the coconut and cranberries until blended well. Using a metal scoop (next size larger than a melon baller) scoop up mixture and  pack it well, place on dehydrator tray that is meant for fruit leather (the one that is solid without slots). Cover and dehydrate for a total of about 10 hours. Check every hour and pack down with scoop to maintain shape. After about 7 hours you should be able to transfer macaroons to regular dehydrating tray without them falling apart. Continue to dry until firm but still chewy. Store in an airtight container for up to 1 week.

 

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