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

"How 'bout some veggies for dessert?"

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.