Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
CHOCOLATE MACADAMIA MACAROONS (RAW)
Raw, Vegetarian, Vegan, Paleo, Gluten Free
Considered to be the world's most delicious nuts, macadamias are small, crispy buttery flavoured powerhouses full of good fats, protein, vitamins, minerals, fibre and antioxidants.
They are native to the beautiful continent of Australia and used to make an important traditional food source for native Australians. Today they are also grown in other tropical climates like Hawaii and Brazil.
If you have purchased them at a local market or harvested yourself, you know why they are so expensive:
The nut grows in extremely hard kernels which are very difficult to crack open. Mother nature protects the precious 85% monounsaturated fat with this thick shell. Once opened they become rancid quickly, so it's best to eat them soon or store in the fridge.
Yes, these babies are very high in fats BUT their fat profile helps the body's manufacture essential fatty acids by maintaining the balance between omega 6 and omega 3 fatty acids as well as increase the production of protective high density lipoproteins while suppressing the unhealthy low density lipoproteins. (This is rare amongst foods).
When using macadamia nuts I try and leave them as natural as possible to keep the fat profile. It makes them a perfect companion for raw desserts.
These chocolate macadamia macaroons are an absolute rare treat for us. I only make them when my farmer has a fresh harvest of nuts (once a year) and it takes two nights in front of the TV to crack them open.
But they are outrageously delicious and beyond healthy!
2 cups dessicated coconut
(another half cup for rolling)
1 cup raw macadamias
1/2 cup raw cacao powder
1/4 cup coconut nectar
(please use more if you prefer them sweeter)
2 tsp pure vanilla extract
1 tsp celtic sea salt
Quickly pulse the macadamia nuts in a food processor (careful they turn into butter quickly).
Combine all other ingredients with pulsed nuts.
Form small balls or press into a mold. (I use my egg holders)
Roll or sprinkle these in finely shredded coconut.
OPTION 1 (fridge):
Store in an airtight container in fridge for up to 14 days.
OPTION 2 (freezer):
Place in freezer for up to
3 months. Take out about 30 min before eating.
OPTION 3 (dehydrator):
Place on dehydrator sheets and dehydrate at 40 C (115 F) for
24 hours until the outside is crispy and the inside is chewy.
Store in an airtight container for
up to 4 weeks.
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