These strawberry and white cacao macaroons were inspired by one of my favourite raw food eateries, Little Bird Organics. If you haven’t discovered them yet, they’re Auckland based and make the most amazing organic raw food. In particular, they have a mouthwatering range of raw, organic, coconut macaroons. This strawberry and white cacao flavour was inspired by summer and I can see why. They literally taste like strawberries and cream, but they’re raw, organic, and full of nutritious goodness!

This recipe is my interpretation of these luscious macaroons, and while I have no idea what their actual recipe is, I think these ones taste pretty darn close.

I used the ingredients listed on the back of their packet as a guide, but instead of using agave as the sweetener I swapped it for pure maple syrup because it’s lower in fructose and I’m all about keeping my sugar intake (especially fructose not from a whole fruit source) as low as possible. If you’re after an even lower fructose choice then brown rice syrup would also do the trick.

The recipe is so easy, literally melt the cacao butter and coconut oil and then blend everything together. The hardest part is perhaps getting them into the same shape as the originals, but there’s no rules about that. Just use whatever shape spoon you have or you could even just spread the mixture flat and cut into squares. Whatever works for you.

I hope you enjoy these sweet little treats and let me know what you think, do they taste just like the originals? Leave me a message in the comments down below! Enjoy.

Raw Strawberry & White Cacao Macaroons

Makes: approximately 15 macaroons
Prep time: 30 minutes

2 cups fine desiccated coconut
1 cup freeze dried strawberry pieces
1/4 cup coconut oil, gently melted (see instructions below)
2 Tbsp raw cacao butter, gently melted (see instructions below)
2 Tbsp pure maple syrup (or brown rice syrup)
1 tsp lemon juice
1 tsp vanilla powder or essence
pinch himalayan pink salt

To gently melt the coconut oil and raw cacao butter, place them in a heat proof bowl set over a pan of steaming water with the heat turned off. This method will ensure the ingredients don’t go above 46ºC and thus remain in their raw state retaining all their goodness.

Place the desiccated coconut, strawberry pieces, maple syrup, lemon juice, vanilla and salt into the bowl of a food processor and blend until combined. You want the strawberry pieces to be broken down into smaller bits but not turned completely to powder.

Add the melted cacao butter and coconut oil and blend until just combined. The mixture should now come together when pressed.

Use a round measuring tablespoon to scoop up a spoonful of mixture, press it firmly into the spoon and flatten the top. Release the macaroon by pressing your thumb into one edge which should pop it out of the spoon.

Place the shaped macaroons into a storage container and into the fridge for 10 minutes to firm up. The macaroons can then be stored in an air-tight container at room temperature for a couple of weeks.

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