So last year I was happy to bring you 12 blogger recipes for fabulous breakfast ideas in my Breakfast In Bed Fest Out with the old, in with the new……….
In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme:
Family Favorite Desserts – Veganized
February’s entry comes from a wonderfully talented Raw foods blogger across the way in Belgium. Julie – from
I’m sure this recipe would please again and again………….here’s Julie!
Hi there, Canned Time readers! I am Julie from Julie’s Lifestyle , a Belgian raw food chef trained at the Living Light Culinary Institute in California. Raw food helped me to conquer chronic fatigue and regain my energy – and now I would love to share my favorite raw vegan recipes and healthy lifestyle tips with you. Thanks again Angela for inviting me to take part in this fun contest!
When Angela asked me to participate in the NuNaturals Family Favorite Desserts Veganized Contest I couldn’t be more excited! I’ve been experimenting with Stevia for several years and I’ve come to really love it, especially because it allows you to create super sweet desserts without having to add too many other sweeteners.
The idea that immediately popped into my head was to create a recipe for healthy Easter candy. This recipe for Vanilla Almond Macaroon Nests with Chocolate ‘Eggs’ is perfect for this time of the year: it’s sweet, chewy and comforting. I love how the tropical flavor of the vanilla almond macaroon base reminds me of warm summer days – a girl can dream….
When using Stevia I always combine it with another natural sweetener, in this case maple syrup. This will balance out the flavors and mask Stevia’s slightly bitter aftertaste.
I hope you’ll enjoy the recipe!
- 2 cups of shredded coconut, unsweetened
- 2 cups of almond flour
- ¼ cup + 2 tablespoons of coconut oil, melted
- 3 tablespoons of maple syrup (or coconut nectar, agave…)
- 15 drops of Vanilla Nustevia (or pure liquid Stevia)
- 2 teaspoons of pure vanilla extract
- ¼ + 1/8 teaspoon Himalayan crystal salt or sea salt
- 1 tablespoon of purified water (optional, if needed for binding)
- Chocolate ‘Egg’ Filling
- ¾ cup of coconut oil
- ½ cup + 2 tablespoons of maple syrup
- ½ teaspoon of NuStevia Cocoa Syrup
- ¾ of cacao powder, unsweetened
- Almonds, finely chopped
- Goji berries, roughly chopped
- … Or other toppings! Feel free to get creative here
- Vanilla Almond Macaroon Nests
- 1. Combine shredded coconut, almond flour, coconut oil, maple syrup, Vanilla NuStevia, vanilla extract and Himalayan crystal salt in a food processor fitted with an S-blade. Process until well combined.
- 2. Add water if needed for binding.
- 3. Shape the dough into small macaroon nests. The easiest way is to roll the dough into small balls and press it down with the palm of your hand.
- 4. Put the macaroon nests on a plate lined with baking paper or plastic foil and place them in the freezer while you prepare the chocolate filling.
- Chocolate ‘Egg’ Filling
- 1. Melt your coconut oil on the stovetop on low to medium heat, or by using a double boiler.
- 2. Turn off the heat and add maple syrup & NuStevia Cocoa syrup. Stir until well combined.
- 3. Gradually add the cacao powder and mix well. If you wish, you can make this chocolate filling in a blender as well.
- 4. Pour the chocolate filling into the chilled macaroon nests. Garnish with crushed almonds and goji berries, or other toppings of your choice.
- 5. Put in the freezer for another 10 minutes. Make yourself a nice cup of tea and now… get ready to dive in! I promise you, these chocolate filled macaroon nests are addictive
- You can store these Vanilla Almond Macaroon nests with Chocolate Egg Filling for at least 3 weeks in an airtight container in the refrigerator.
- (makes 12 medium macaroon eggs)
Be sure to find Julie around the web as well:
More from my site
- Ricki Heller’s ‘Living Candida-Free’ and Grain-Free Apple Berry Crumble
- Creamy Vegan Avocado Cucumber Soup