Saturday, November 22, 2014

Raspberry-Cocoa Macaroons

Raspberry-Cocoa Macaroons

These are much healthier than traditional macaroons, because these don’t have the refined sugar that the traditional kind has.


⅓ cup coconut flakes, unsweetened

⅓ cup gluten free oats or sliced or slivered almonds

½ tbsp coconut oil, melted

¼ cup honey

3 tsp liquid stevia or 1 tbsp stevia in the raw

½ tsp vanilla

¼ cup raspberry puree, jam or jelly (unsweetened)*

1 tbsp cocoa powder**

Directions:  In a food processor chop the oats (or almonds) and the coconut until it’s a fine powder.  Pour into a bowl and add in all remaining ingredients.  Stir to fully combine.  Scoop spoonfuls onto a baking sheet lined with wax paper.  Bake at 275 degrees for 20-25 minutes, or until the outside is firm but the center is soft.  Let fully cool and then enjoy!  Makes 6 macaroons.

***Nutrition Facts: Cals. 82   Fat 4g   Carbs. 12g   Protein 2g   Fiber 1.5g

*You can substitute any flavor puree, jam or jelly you wish.

**You can substitute Shaklee’s 180 protein smoothee mix instead of cocoa powder for added protein, you can get it here:

***Nutrition facts are using oats, if you use almonds it will reduce the carbs but up the cals, fat and protein a little; the nutrition facts may also vary depending on the puree/jam/jelly you use.

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