So I totally forgot about this recipe! I made these over the winter months and never got around to photographing them so in my freezer they sat. Until now! This dessert (or snack) is great because it has no added sweeteners, is nut, egg and dairy free and is both paleo and GAPS friendly. These macaroons are subtly sweet due to the fruit and coconut butter.
Now I admit these are not as pretty as the traditional French macaroons, but for those of us on restricted diets these make a great substitute, without the refined sugar. These are also really easy to make which I am sure you will appreciate.
In other news, I am now 2 weeks into my specialty training in Rheumatology and so far it has been nothing but a great experience. I definitely have a lot to learn though! I am spending a lot of time reading, but with it being summer at least I can read outdoors and soak in some of that natural vitamin D. Life is just so much better when it's warm and sunny.
So I was in the mall the other day and I saw a store with a back to school sale on. What?? Didn't summer just begin? I for one am not ready for it to be fall. NOT AT ALL. I assume all those kiddies they are targeting feel the same way. Although I do remember loving back to school shopping time. And not just for the clothes, but for the school supplies! Yes I am a true nerd I know. Is anyone else with me on that one? The fun coloured pens and notebooks….
Have a good week everyone! Please contact me if you have any comments or questions. And to see even more recipes and health information please follow me on Facebook and Pinterest. Oh and Instagram!
Ingredients
2 ripe bananas (the ones with black spots)
2 cups fresh raspberries
1 cup coconut butter, melted (I recommend this brand)
1 tsp organic vanilla extract (I use this kind)
3 TBSP organic cocoa or cacao powder (like this kind)
pinch sea salt
2 cups finely shredded coconut (this brand is what I use)
1/4 cup + 1 TBSP coconut flour (find it here)
Directions
1. Combine all ingredients in a large bowl and mix well with a pastry blender, until lumps are gone
2. Form 1.5 inch balls with your hands and place them on your cookie sheet
3. Bake for 12-13 minutes at 350F
4. Remove from oven, let cool, and enjoy!
Prep time: 5 minutes
Cook time: 12-13 minutes
Total time: 17-18 minutes
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