Raw Maca Macaroons

Recipe
comment
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Processor
    Processor

These raw maca macaroons come from Julie Morris. If this lovely lady doesn't make you hop into live foods nothing will! I first came in contact with Julie after reading Brendan Brazier's fabulous book, Thrive Foods, where Julie contributed many of the delicious vegan recipes.

Julie Morris is a vegan chef and author of Superfood Cuisine, where she shows readers how to incorporate superfoods in a variety of fun and tasty ways to increase energy levels and longevity. This book demystifies these foods and offers up 100 plant-based dishes that include: Carrot & Yacon Root Soup, Quinoa With Secret Pesto & Sun-Dried Tomatoes, Sacha Inchi Buckeyes, No Bake Brownies, and these delicious Maca Macaroons.

In the book, there is also a handy guide to over 30 top superfoods highlighting nutritional benefits, flavor profiles and recommended uses; a convenient new superfood pantry list of what you need and where to find these special foods; natural cooking techniques and product sources; and a superfood substitution cheat sheet.

Julie says of these maca macaroons, "Easy to make and deliciously full of natural ingredients, the combination of maca and brazil nuts tastes almost like peanut butter … with a coconuty embrace of course. The results are irresistible."

The flavor of these cookies is incredible. They are so easy and really delicious.

Learn more about Julie Morris.

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Raw Maca Macaroons

Raw Maca Macaroons

Makes 20 cookies10 MINS
  1. Throw all of the ingredients in a food processor fitted with the s blade and pulse until a coarse dough has formed. The consistency should stick together, yet still crumble like a cookie. If the dough is too dry, add water, 1 teaspoon at a time until the dough sticks. If the dough is too wet, add spoonfuls of extra coconut until the dough is just right.
  2. Using a tablespoon measurer, scoop the dough into balls, and in extra coconut.
  3. Flatten into cookies, and serve.

Recipe from Superfood Kitchen © 2012 by Julie Morris
Photo by Trent Lanz and styling by Alicia Buszczak

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