Raw macaroons are nothing new. Been there, done that. Don’t get me wrong – I love ‘em, but I wanted to create something lighter, something different. So when I saw the Zucchini Cacao Cookies by Rawmazing, I was inspired to re-create the famed raw macaroon.
I began by subbing grated zucchini for the shredded coconut found in the typical macaroon recipe. I replaced the agave in the Rawmazing recipe with a combination of coconut nectar and chocolate stevia for a lower glycemic hit. I also swapped out the olive oil in exchange for melted coconut oil and I added a few chopped almonds to mask the “wateriness” of the zucchini and give the ‘roons some crunch! These chocolate zucchini-roons came out yummy. I served them to my family for Christmas without telling them that they contained veggies or that they were raw. Guess what? They loved them!
Chocolate Almond Zuccaroons
- 3 cups peeled & grated zucchini
- 2.25 cups old-fashioned oats
- 3/4 cup cacao powder
- 2 apples, cored and quartered
- 1/4 cup coconut nectar
- 3-4 dropperfuls of chocolate stevia (to taste)
- 1/3 cup water
- 1/4 cup coconut oil melted
- 1/2 cup coarsely chopped almonds (optional)
- Peel & grate zucchini and set aside.
- Blend/pulse oats into a fine flour consistency in a Blendtec or Vitamix. In a separate bowl, mix together with cacao powder and set aside.
- Place apples in food processor with coconut nectar, stevia, water and coconut oil. Process until smooth.
- Stir together flour mixture and apple mixture.
- Add to grated zucchini and stir until well combined. Mix in chopped almonds if using.
- Use small ice cream scoop to drop onto non-stick dehydrator sheets. Dehydrate at 145F for 1/2 hour then reduce heat to 115F and dry for 4 hours. Remove from non-stick sheets and continue to dry until done approx 6-8 more hours.
* Have all ingredients at room temperature (except the coconut oil which is melted ) so that the coconut oil does not harden right away.