last bite
The sweetest season
CHOCOLATE MACAROONS Recipe by Audrey Barron Yields approximately 25 macaroons 1½ cups dried coconut flakes ½ cup organic cacao powder ¼ cup carob powder
BY AUDREY BARRON
½ cup local organic maple syrup 2½ tablespoons coconut oil, melted ½ tablespoon vanilla extract
I
’ve always loved this season—a time for bundling up, snuggling with your loved ones and enjoying the season of giving and peace.
The holiday season is also a time of celebration and sharing through food, so I want to share with you one of my favorite recipes. These chocolate macaroons take minutes to make and are brimming with nutrients to support your immune system at the time of year when you need it most. Feel good about serving these sweet treats to your family and eating more than one yourself.
Audrey Barron is an Indianapolis raw food chef and owner of Be Bliss Healing Therapies, providing holistic healing services and education. BeOfBliss.com
40
edible indy
1.
Mix all ingredients together in a large bowl until incorporated.
2.
Roll into balls, using approximately 1 tablespoon of the mixture per macaroon.
3.
Dehydrate at 110° for 4–8 hours, depending on how soft or hard you like your macaroons. If you don’t have a dehydrator, freeze the macaroons or set the oven at its lowest temperature and gently heat for 1 hour, then let cool.
winter 2012
Photo by Christina Richey
¼ teaspoon sea salt
