Blueberry Macaroons
Recipe by Karolina Eleonóra
of The Raw Desserts Kitchen
These sandy macaroons have a high melt-in-your-mouth factor. Small bites are recommended.
Great with tea!
Ingredients
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100 g cacao butter
1 cup cashew nuts
1/2 cup + 1/4 cup coconut flour
1/4 cup lúcuma
1/4 cup blueberry powder
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2 pinches Himalayan salt
1/8 t vanilla from pod
2 T banana
3 T agave nectar
frozen blueberries
Directions
1. Slowly melt the Cacao butter in a water bath.
2. Make a flour of the Cashews in a blender.
Add all of the ingredients except the frozen
Blueberries to a food processor and process
until you have a dough.
3. Using an ice cream scoop, form macaroons
and put 4-6 frozen blueberries into the
macaroon (as many as you can fit) and put
extra dough underneath to seal.
4. Dry them in a dehydrator oven for 4-5 hours.
5. You can also put them in the fridge for 4
hours before eating.
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