Cacao & Matcha Macaroons

• Vegetarian

• Produce

  • 1/4 cup Cacao powder, raw
  • 6 Dates
  • 1 3/4 Lime, Juice of
  • 2 tsp Matcha green tea, powder
  • 1 tsp Matcha powder

• Canned Goods

  • 1/8 cup Coconut milk

• Baking & Spices

  • 2 cup Almond meal
  • 2 tsp Cacao or carob powder, raw
  • 3 tbsp Coconut nectar or your preferred sweetener
  • 3 drops Mint extract
  • 1 pinch Salt

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cup Cashew
  • 2 1/4 cup Coconut

• Snacks

  • 2 Of the macaroon base, half

• Drinks

  • 1 tsp Coconut nectar

• Dairy

  • 1/4 cup Cacao butter, raw

Found on deviliciouslyraw.com

Description

Ingredients

• FOR MACAROON BASE:
• 2 cup almond meal
• 2 cup finely shredded coconut
• 3 tbsp + 1 tsp coconut oil
• 3 tbsp coconut nectar or your preferred sweetener to taste
• FOR MATCHA COOKIES:
• half of the Macaroons Base
• juice of ½ lime
• 2 tsp Matcha green tea powder
• FOR CACAO COOKIES:
• half of the Macaroons Base
• 6 dates, soaked
• 2 tsp raw cacao or carob powder
• few drops mint extract
• FOR FILLING:
• 1+ ½ cup cashew, soaked
• juice of 1+ ¼ lime
• ⅛ cup coconut milk, homemade preferred
• 1 heaped tsp coconut oil
• FOR CHOCOLATE:
• ¼ cup raw cacao powder
• ¼ cup raw cacao butter, melted
• 1 tsp coconut oil, melted
• 1 tsp coconut nectar
• pinch of salt
• FOR DECORATION:
• ¼ cup finely shredded coconut
• 1 tsp Matcha powder

Directions

• FOR MACAROON BASE - Place all ingredients into a food processor fitted with the S blade and process until well combined (stick together). Spoon half the mixture into a bowl and set aside.
• FOR MATCHA COOKIES - Add remaining ingredients (matcha powder and lime) and process until well combined. Remove mixture from food processor and pour into a bowl, and set aside.
• FOR CACAO COOKIES - Puree the dates and cacao powder together in a food processor. Place the another half base into a food processor, add mint extract and process until well combined. Remove from food processor and form into a loaf, then roll flat with a rolling pin about ¼ inch thick. Use cookie cutters to create the desired shapes. Place cookies on a sheet of baking paper, let sit them in the freezer (about an hour).
• FOR FILLING - Place all ingredients into a food processor fitted with the S blade and process until smooth. Take the Cacao cookies and spread the filling over the cookies about ¼ inch thick, then top with the Matcha cookies. Let sit them in a freezer about 2- 3 hours to set.
• FOR CHOCOLATE - Melt coconut oil and cacao butter, add cacao powder and slowly whisk together until the mixture is smooth. Once all set, dip each macaroon into the chocolate, sprinkle with the mixture of matcha and shredded coconut and place them on baking paper.