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Tuesday, December 30, 2014

No Bake Carob and Coconut Macaroons: Raw, vegan, gluten free--only five ingredients!

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These raw, gluten free, vegan no-bake cookies sprang from a well of desire for one of my favorite candies ever (Mounds!). I wondered if I could make something similar without baking; a quick and easy (plus way healthier) treat. My beta version was a huge hit (even for my fiance, who isn't afraid to express his dislike for carob).  They were a yummy addition to the Christmas Cookies we gave to friends and family this year AND they look like little adorable ice cream scoops!!! So let's get started!


1/4 cup cold pressed coconut oil (I used Simply Nature organic brand)
2/3 cup unsweetened shredded coconut (I used organic bulk coconut from my local health food store)
1/2 tsp liquid organic stevia (or any other sweetener to taste)
4 tsp coconut flour (you could easily substitute a finely milled rolled oat or something similar)
3 tsp carob chips

OTHER OPTIONAL ADD-INS (careful not to add too much of anything)
-a drop or two of vanilla, almond flavoring or even peppermint
-a small amount of slivered almonds
-finely chopped maraschino cherrries


In a glass bowl, melt coconut oil in microwave for 30 seconds and stir until fully melted. Add stevia or preferred sweetener and stir together. Add shredded coconut and stir until coated in oil. Add in final ingredients (coconut flour and carob chips) and incorporate carob chips as evenly as possible. Add any additional flavoring or ingredients. At this point, if you've used stevia, the mixture may taste slightly bitter, but that flavor mellows after the cookie sets!

Using a rounded tablespoon to measure, tightly pack mixture into the spoon and press on the top of one end of the spoon wtih your finger to gently pop the macaroon out. They are very delicate and this part takes some patience! You can also experiment with other tools or simply pack ice cube trays or another small mold with the mixture. The little scoops sure are cute, though!

Once you have the tiny scoops on a plate, pop in to the freezer to set (minimally 10 minutes, though they may be ready before that). These actually keep quite well in the freezer and are yummy cold, but we always eat ours within a day! 

Once the coconut oil has chilled and firmed they are actually quite well set, and do well at room temperature from that point forward.

They are certainly a much healthier version but BOY, do they ever taste like Mounds! If you use stevia to sweeten, they are actually quite low carb considering the coconut is unsweetened and the coconut flour is very low in carbs as well. Don't forget about the awesome health benefits of coconut oil!

This recipe yeilds 8 tbps size cookies. They are petite and adorable!





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