An Angel in the Kitchen is a real food and family recipe blog.
A place to be able to find our recipes again & remember how we made stuff!

Thursday, December 31, 2015

Raw Strawberry Macaroons

I think these have to be one of the yummiest little sweet treats that I have ever made!
They are so easy to whip up & healthy too.
In my usual style I have tweeked the original recipe that I found just here.

~ 1/3 cup of cashews or almonds
~ 3/4 cup shredded coconut
~ 2 1/2 tbsp coconut flour
~ 1/4 cup diced strawberries
~ 2 large tbsp honey
~ 1 tsp vanilla extract
~ A good squeeze of lemon juice
~ A tiny pinch of salt
~ 2 tbsp of melted coconut oil

Blitz the cashews or almonds in a food processor until finely ground.
Add all other ingredients & process until well combined.

If you don't have coconut flour on hand then begin by whizzing 2 1/2 tbsp coconut to a fine powder before adding the nuts.
I had some slow roasted strawberries in the fridge so I used some of those too.
The flavour of them is intense but probably made the colour a little darker.
I had been given some freeze dried strawberry powder (but never managed to use it) so added a 1/2 tsp in to the mix to intensify the strawberry flavour & then sprinkled a little over the finished macaroons. The addition of the lemon juice really helped to bring out the lovely flavours.

Add a little more coconut flour if the mixture seems a bit soft.
They will harden up further as soon as they are put in the fridge.
I am sure that there are lots of other flavours that would work well with the same recipe too.

Perfect for summer sharing & celebrations.

Best left in the fridge.
My mixture made 18 decent sized balls despite the bits I ate along the way.
Passionfruit & Mango Version for Autumn
Use the basic recipe above to your own taste.

Chop 3 or 4 dried mango slices in to bowl.
Scoop out 3 ripe passionfruit & add the pulp to the mango pieces
Add 1 dsp chia seeds & the 2 1/2 tbsp of coconut flour (as above)
Juice of a lemon
1 tsp of vanilla essence
2 large tbsps of honey
& a pinch of salt
Let sit for 20 mins or so until all the liquid is soaked up.
Whizz the 1/3-1/2 cup of cashews or almonds in a food processor until fine
Add 1 1/2 cups coconut pulse again
Add everything else & work together
Pour in 2 large tbsp melted coconut oil or ghee or unsalted butter
Pulse together one last time
Roll in to small balls & in to coconut
Store in the fridge

Catherine x
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