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    Recipes

    Raspberry Coconut Macrons

    October 29, 2020

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    RASPBERRY COCONUT MACARONS
    by Jade @panaceas_pantry

    This November is World Vegan Month.
    Garden of Vegan and Jade from @panaceas_pantry are collaborating in the hope to inspire more vegan friendly choices when cooking at home.
    Check out how easy and delicious a day being vegan can actually be...

    Here are 3 of Jade’s favourite Vegan recipes;
    Vegan Breakfast; COCONUT AND ROSE CHIA PUDDING
    Vegan Lunch; RAW VEG AND KELP NOODLE SALAD WITH TAHINI DRESSING
    Vegan Dinner; SMOKEY CHILLI BEANS WITH CASHEW SOUR CREAM

    So what about a dessert or a sweet snack?

    Jade has you covered…

    Her RASPBERRY COCONUT MACARONS are definitely a staple and must try! Don’t just take our word for it.

    This recipe is;
    -Gluten Free
    -Sugar Free
    -Oil Free
    -Vegan
    -Vegetarian friendly
    -Dairy Free
    -Made from wholefoods
    -Plant-based

    And tastes absolutely AMAZING!

    Enjoy for dessert or as a wholesome plant-based snack.


    INGREDIENTS 

     2 cups shredded coconut

    1/3 cup pure maple syrup

    2 Tbsp almond meal*

    1/8 tsp salt

    1/3 cup raspberries

    2/3 cup coconut milk

    3 tsp freeze dried berry powder

    70g chocolate 


    METHOD

    1. Preheat the oven to 180C. Line a tray with baking paper and set aside.

    2. Add all ingredients to a heavy based saucepan. Oven low heat, cook until thickened (about 4 mins), stirring throughout.

    3. Use a cookie scoop to portion mixture into little mounds onto the prepared tray.
      Jade uses use an old school scoop, which makes 9 cookies.
      Bake for 15 mins, then remove and allow to cool completely. 

    4. Melt chocolate in a heat proof bowl over a pot of just simmering water.
      Use a fork to dip each macaron into the chocolate, immersing just the base, then set on the tray once more.

      * Jade uses activated almond meal, but you can use blanched almond meal if you prefer.

      Best eaten the day they’re made, but they will keep for 3-4 days if kept in an airtight container in the fridge (if they last that long).


    Find more of Jades’ decadent and wholesome recipes at
    www.panaceaspantryblog.com or follow her @panaceas_pantry