by Holladay Allen
Native Foods Cafe
Today is National Macaroon Day... how awesome is that? Well I have never made a macaroon, and have actually not eaten that many in my life. So I figured now is the time. I mean, why not? I have been eyeing this raw cookie dough recipe for a few months now and thought these could make a sort of art nouveau macaroon…. Since the recipe is somewhat similar to other raw vegan macaroon recipes. The macaroon was initially created as a small sweet cake made up of ground almonds… so instead of almonds we are going to use ground cashews. Thanks to Averie Cooks for this great recipe! And here we go…
Raw Chocolate Chip Cookie Macaroons
2/3 cup raw cashews
1/3 cup oats
3 TBSP agave
1 tsp vanilla extract
¼ cup chocolate chips
1. Blend cashews and oats (in a blender or food processor) until a flour is created.
2. Add agave and vanilla to the cashew oat flour and blend some more until a dough ball has formed.
3. Remove dough ball, place on clean surface and fold in chocolate chips with your hands.
4. Roll into bite-size balls (I rolled some in coconut too) and chill for a couple of hours. You can also freeze these too!