My kids love raw desserts. I mean, L.O.V.E. And these raw maca macaroons, are everybody’s favorite. They were adapted from, ‘Superfood Kitchen’ cookbook, and have been made by my eight year old, pretty religiously, over the last several months. Actually, she’s the one that adapted the recipe. All on her own. Yep. She’s pretty cool- I know. 😉
If you’ve never heard of Maca, here’s the scoop; it’s an Incan super food that stands for energy, balance and vitality. Indigenous to places like Peru (where it’s harvested and packaged if you purchase the Navitas brand). It’s naturally gluten free and grown from a non- gmo seed. It contains adaptogens, which act like balancers in the body, known to reduce stress and have a positive effect on the endocrine system. It also has amino acids, which are good for muscle development and strengthening of the immune system, among other things. Aaaaaand essential minerals, which is why it’s considered a super food. It has a slightly sweet, slightly bitter, banana like flavor and can be used in raw desserts, smoothies, yogurt, granola, et cetera. (notice that I didn’t use the etc. I just thought it would be fun) Anyway…
These taste mostly of vanilla with a sweet hint of maca and a slight coconut finish. With only 7 whole food and vegan qualified ingredients, and just about 20 minutes to make, they make for a super food convenience, which instantly elevates them to super hero status. Cape? Yeah, I think so too. You could double or triple the recipe, if your food processor can handle it, and freeze them for future use. Just store in a freezer safe zip lock and…sweet. chewy. magic.
Here’s the recipe; have so much fun!
- 1 C Walnuts- pulsed in food processor until they turn into crumbs.
- 1 C soft and hand pitted dates
- 1 TB pure grade b maple syrup (if you’re following a strict gluten free diet)
- 1 TB pure vanilla extract
- 1.5 TB Maca Powder
- 1/4 tsp fine pink Himalayan sea salt (we also like the Real Salt brand)
- 1 small handful of shredded coconut flakes, plus about a 1/2 C extra to coat the cookies in.
First, add the walnuts and pulse into crumbs. Add the remaining ingredients except the extra coconut flakes, reserve those on a separate plate. Pulse until the mixture comes together and is sticky to the pinch. Using a mini ice-cream scooper, scoop balls of ‘cookie dough’ and roll with your hands to form a perfect little cookie ball. Then roll into extra coconut flakes to coat outer layer. Place on a parchment lined cookie sheet and flatten with the palm of your hand to form discs. Repeat until the mixture is, well…gone, gone. 😉 Freeze for about 10 minutes. Eat. Share. Save? Be happy!