‘Maca’roons

Ingredients

• 3 cups unsweetened coconut flakes-medium shred
• 1 cup raw almonds
• 1/2 cup coconut nectar
• 1/4 cup pure maple syrup
• 2 Tbsp Maca powder
• 1/3 cup coconut oil
• 1 Tbsp vanilla powder
• 1/4 tsp sea salt
Variations:
Lemon-goji berry:
• Add in 1 teaspoon lemon extract and 1 teaspoon lemon zest
Orange-cacao nibs:
• 2 teaspoon orange extract, 1 teaspoon orange zest and 1/3 cup of cacao nibs.
Cacao with nibs:
• Add in 2 tablespoons unsweetened cacao powder and 1/4 cup cacao nibs.

Instructions

1. Process almonds into a fine grind either in blender of nut grinder. It needs to be fine but don’t over process or you’ll have almond butter!
2. Mix in with coconut, powdered vanilla, maca, and sea salt.
3. Melt coconut oil (I place in bowl of hot water) and mix together with maple syrup and coconut nectar.
4. Pour over dry ingredients and mix well.
5. This is a raw recipes so if you are dehydrating use a small scooper (I like small bites so I use a mellon baller but you can use a tablespoon size scooper) and place onto trays and dehydrate for 4-5 hours until outside is slightly crusty and inside is slightly dry but still gooey.
6. If you are using an oven, I recommend using a low temperature (150-200 degrees) and do them slowly. Check for desired doneness. (Let me know what works for you since I haven’t done these in the oven)

Notes