CHOCOLATE MACAROONS WITH MASALA CHAI SPICES


I’m really, really happy I made these. A little while ago, I watched this charming little video and knew that I needed some macaroons in my life relatively soon. Inspired and excited, I hit the kitchen in a huge way. A huge, raw and dehydrated kind of way (I’ve included instructions for making them in the oven too). I worked from a favourite recipe of mine, incorporated some chia seeds and almond meal just to boost up the satiety factor and some spices that are typical to masala chai to warm up and compliment the flavour.. They’re perfectly crisp on the outside and almost fudgy on the inside

I love them with tea or when I want a bit of something chocolatey but! Aside from the maple syrup, none of these ingredients are exactly local. I do love raw desserts. I think they’re amazing little feats of deliciousness, but I get this little guilt thing happening when I start to enjoy them more often. The really good ones depend heavily on exotic, imported ingredients. I guess most locally-focused coffee enthusiasts have to contemplate this issue sooner or later. I’ve gotten so used to their constant availability that to think about life without chocolate, vanilla beans or coffee is well… heavy. Other than discussing the virtues of moderation, I’m not sure what else I can say about this topic… Food for thought I guess. Fudgy, sweet, spicy and chewy food at that.


VEGAN CHOCOLATE MACAROONS WITH MASALA CHAI SPICES
Print the recipe here!
Adapted from Raw Food Real World
SERVES: makes about 30
NOTES: If you decide to bake them in the oven, they will be more cookie-like and smooth on the outside and less fudgy. Also, if you’re a raw purist, go for agave instead of maple syrup.

3 cups dried, unsweetened coconut flakes
2 tbsp chia seeds
1 cup cocoa powder (I used raw cacao, but any type would be fine)
1/2 cup almond meal
1/2 tsp fine sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom
tiniest pinch of ground cloves
couple twists of black pepper
1/4 cup water
3/4 cup maple syrup
1/3 cup extra virgin coconut oil, lightly warmed to liquify
1 tbsp vanilla extract

Preheat oven to 200 degrees F if using an oven.

In a large bowl, combine the coconut, chia seeds, cocoa powder, almond meal, sea salt, spices and water. Stir to combine thoroughly. Add the maple syrup, coconut oil and vanilla extract and stir again until fully combined and no dry cocoa powder/almond meal remains.

Cover and place dough/mixture into the fridge for about 15 minutes. The chia seeds do their thing and really bind the mix, making it much easier and less messy to scoop.

For the oven: drop heaped tablespoonfuls of mixture onto a parchment lined sheet. No need to space them out too much. Place them in the oven and bake for about 2 hours or until firm and dry on the outside.

For the dehydrator: drop heaped tablespoonfuls onto dehydrator sheets and dehydrate at 115 degrees F for 6-8 hours if you want them fudgy and longer if you want some chewiness. Also, I have a really budget dehydrator by Nesco. I just dropped the mix onto its grated layers and went with it. Maybe if you have a high roller type like an Excalibur you need to line the sheets with something? No idea.

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