Vanilla Macaroons from Grounded Nutrition

I wish I could take credit for this absolutely delicious (and healthy) vegan macaroon recipe but alas, due praise goes to Holistic Nutritionist and LIfestyle Coach, Whitney Calibaba from Grounded Nutrition.  Grounded Nutrition was created out of Whitney’s desire to inspire the world with her passion for natural living and eating. She strives to restore you to your natural inheritance of a vibrant body, clear mind, and enlivened spirit. Cleansing, rebuilding, and maintaining your body will allow abundant, lifelong wellness.

Ingredients:

2 2/3 cups shredded unsweetened coconut (to make coconut butter)

2 (additional) cups shredded unsweetened coconut

3/4 cup pure maple syrup

1 tsp. pure vanilla powder/ extract

1/2 tsp. pure almond extract

1/2 tsp. sea salt

Directions:

In a food processor, process 2 and 2/3 cups of shredded coconut for about 5-8 minutes until coconut butter forms. Alternatively, you can use 1 cup of store bought coconut butter.

Once you have made the coconut butter, mix all ingredients together in a bowl.

Scoop about 1-2 tbsp of dough onto a baking sheet (I used ice cream scoop). You don’t have to leave much room in between as they do not spread out.

Allow the macaroons to sit for 25 minutes in the fridge or freezer so they can firm up. If you have a dehydrator, dehydrate them for 6 hours! Store in the fridge for up to 5 days in a sealed container. makes about 22 macaroons.

Different flavour options:

-add cacao nibs and substitute peppermint extract for almond extract and you have chocolate-mint macaroons.

-add the zest of one lime for zesty lime pie macaroons.

Grounded Nutrition is located upstairs at Bikram Yoga White Rock.

Email Whitney at grounded@groundednutrition.com  to book your FREE one-on-one initial assessment!

~The Vegan Project

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