-2 cups shredded coconut (any brand will do, I purchase mine in the bulk section)
-1 cup almond flour (I used Bob’s)
-2 teaspoons lemon zest
-2 tablespoons honey (vegans, use maple syrup or coconut nectar)
-2 tablespoons melted coconut oil
-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon vanilla extract
-1/4 teaspoon lemon oil (optional, or use an extra tablespoon of lemon juice)
-1/2 teaspoon salt
How To:
1. In a food processor add the 2 cups of shredded coconut. Blend for 30 seconds. Then add in the almond flour. Blend together for 10 seconds.
2. With the food processor running, add in the lemon zest, honey, coconut oil, lemon juice, salt and lemon oil (optional). Blend together for 15 seconds.
3. The mixture will feel wet and oily. That’s okay.
4. Scoop out the mixture with a 1-ounce ice cream scoop and place directly on the dehydrator tray (no screens). This is the dehydrator I use.
5. Dehydrate for at least 6 hours on 110 degrees. These dry nicely on the outside (leaving no oily residue) and stay moist on the inside. Makes about 12 macaroons.
Category Archives: raw
Raw Lemon Pie Macaroons: Coco-Roon Knock Offs (dairy free, grain free, Paleo, SCD, GAPS)
Labels: cane sugar free, dessert, GAPS, grain free, Paleo, raw, SCD.
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Cherry Amaretto Coconut Ice Cream (SCD, Paleo, dairy free, cane-sugar free)
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Shared on: Allergy-Free Wednesdays, Healthy Vegan Fridays
Labels: cane sugar free, dessert, ice cream, Paleo, raw, SCD, summer cuisine.
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Raw Apple Cinnamon Cereal (nut free, grain free, dairy free, cane-sugar free, vegan) For Go Ahead Honey
Labels: breakfast, cane sugar free, dairy free, grain free, raw, snacks.
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Mini Strawberry "Cheesecakes" ~ Inspired by Chef Amber Shea
Notes:
*To make sunflower seed flour, simply add about 2 cups raw sunflower seeds to a food processor and blend until well ground and BEFORE it turns into sunflower seed butter. I used sunflower seed flour as the base, as almond flour is difficult for me to digest. But I’ve made this recipe with almond flour too, and I actually prefer the taste of the almond flour. So I would go with the almond flour if you can digest it.
Labels: allergy-friendly, cane sugar free, dairy free, dessert, gluten free, raw.
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Raw Peach Hemp Protein Power Smoothie (dairy free, cane-sugar free, protein rich)
Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)
Ingredients and directions for everything:
Ingredients:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract
How To:
1. Add the dates, pecans, and vanilla to a food processor and blend for 1 minute. Mixture should be thoroughly incorporated.
2. Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom. Or you can skip the paper…it’s entirely up to you.
3. Place the crust in the fridge while making the banana cream pie mixture.
Ingredients:
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla
How To:
1. In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla. Start to blend on low, then increase the speed to high, using your tamper as needed.
2. With the blender running, drizzle in the coconut oil. I blend until the mixture is creamy (no detectable grit or chunks).
3. Poor the mixture onto the refrigerated crust. Place back in fridge for about an hour to set up before you top with the coconut whipped cream.
Ingredients:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract
How To:
1. Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2. To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated. It’s okay if you have tiny specks of coconut fat in the mixture.
3. Pour the whipped coconut cream on the top of the banana cream and smooth around.
Final directions for the pie:
1. After you top with the coconut whipped cream, top with ground pecans.
2. Place the pie in the freezer and allow to set for 2 – 4 hours. When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.
3. When ready to serve, remove the spring form, cut and serve.
4. Drizzle with chocolate sauce.
Ingredients:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla
How To:
1. Place all the above ingredients into a 1 cup glass Pyrex.
2. Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degrees.
Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water. Mix constantly until melted, then immediately remove from water. Do not let the oil heat over 110 degree. I melt the chocolate the same way. It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees. Perfect raw chocolate sauce baby!!
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always. Then you have some on hand when you need it. When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe. It’s really the best sub here and tastes fabulous! I recommend grade B.
Raw Foods Thursday, Pennywise Platter Thursdays, Wellness Weekend, Pure Ella Potluck Party
Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, raw, SCD.
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Raw Strawberry "Cheese" Cake (Method #2) – SCD Friendly
Raw Cherry "Cheese" Cake (Method #1) – SCD Friendly)
Creamy Chilled Mint Avocado Soup With a Puckery Kiss of Lime (SCD, raw, vegan)
Super easy creamed beet “cheese” sauce with Caralyn’s SCD/dairy free Cauliflower Pizza Crust
Shared on: Allergy-Free Wednesdays, Keep It Real Thursdays, Raw Foods Thursday , Wellness Weekend, Fight Back Friday, Fresh Bites Friday.Freaky Friday, Lifeologia Summerizing Party, Friday Food, Allergy-Friendly Fridays, Whole Foods Friday, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays,
Raw Mexican Chocolate Ice Cream (vegan, dairy free, cane-sugar free)
-Dash of cayenne (optional)
2. Add to ice cream maker and churn until thick.
3. Transfer to glass container and store in freezer for at least four hours.
4. Remove from freezer 20 minutes before serving.
Notes:
*I use this ice cream maker and it works great, and it’s a perfect middle ground size.
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Scratch Cookin’ Tuesdays, Recipe Lunchbox Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Raw Foods Thursdays, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday,
Labels: cane sugar free, dairy free, dessert, ice cream, raw, summer treats, vegan.
Oh Amber, these look soooooo delicious! I needed something lemony for this hot summer weather. What gorgeous pictures too. Love the yellow flowers!!! Hope you’re bringing these to RFT because they’ll be a HIT!
xoxo,
Heather
Thank Heather. They are! They are my new favorite. In making my own, I was able to control the lemon flavor and added much more than the store bought contains. So fun. Just shared over on RFT. Have a great weekend.
–Amber
AM – SISTA FREN! I’ma want these right now! If one does not own a dehydrator, can one use the oven on a low temp? My oven’s lowest temp goes to 170F.
Once I can do almond flour (I hope) I MUST have these. You know lemon is my favorite by now girl.
Thanks for a great post and great, mouth-watering pics!
Jen
PS – I’ve pinned this to “Grain Free Gaga” on Pinterest…
I thought these would catch your eye, Jen. I know you likey the lemon. You will get to enjoy these on day soon. I can’t imagine how hard it is to see all these recipes you cannot eat. I’m so impressed with you!
Whoops, I forgot to address the dehydrator. I would bake these at 170 degrees for 1 hour and then do 15 minutes after that until you have a dry outside with soft inside – or to your texture preference. Girlfriend, you NEED to get a dehydrator. They are much fun!!
YUMMO Miss Amber!! These sound right up my alley! I wonder how they would do without the honey, but with more stevia? What do you think?
I agree with Heather – love the gorgeous photos!
Hugs!
Megan
Hi Meg,
I think stevia would be fine. Use lemon stevia if you have it. Not sure how many drops. I would do 7 – 10 to start. Hope that helps girl.
These look absolutely fabulous!! I, too, love the photos with the flowers.
xoxo,
Shirley
Thanks sweet Shirley.
Ahh lemon treats-YES please! These babies look incredible Amber and perfect for a hot day like today. And yes your photos are gorgeous as always
Lemon sisters!
This is just the kind of cookie I love. Coconut, lemon, almond. . .what a great mix. Yum!
It’s a great mix indeed, Ricki. Thanks.
What if you don’t have a dehydrater? Can the oven be used?
Hi There,
Please see above comment regarding oven use and temp times.
Thank you.
Oh wow, these look so melt-in-your-mouth delicious! I don’t think I’d be able to stop myself from eating 10!
Thanks Gabby. They are quite addictive.
Wow these were awesome! I just got a dehydrator and have been playing with recipes. These are my favorite! Super moist with a nice lemon flavor! Thanks for the tip!!
Thanks so much, Michelle. Glad you like enjoy them as much as we do!
Hi Amber! I featured your macaroons on Lunchbox Love today Now I just need to get a dehydrator so I can try them!
Be well,
Lisa
Many Thanks Lisa!! Sorry I’m getting to you so late.
I can’t wait to try these! Would coconut flour work as well?
Coconut flour in place of the almond? Yes, I think that would work just fine. Coconut flour is used often in macaroons. Be sure to use less – about 1/2 cup.
I don’t think I could wait for these to be dehydrated. I’d eat them right out of the mixer.
Lori
Ha ha. I know what you mean. But the heat really makes them – love the texture it creates.
Awesome, do you have an alternative for the Apple Pie ones?
Oooo, I have yet to try those! I’m on it. Check back in the near future. I’ve had my eye on those apples ones – just waiting for them to go on sale!! :- )