{Paleo and Raw} and Gluten Free German Chocolate Macaroons

Gluten Free Vegan Love has me drooling again with this AMAZING delight. I would do it without the nuts, and just the coconut. Wowsers! Her desserts are out of this world!

photo at Gluten Free Vegan Love

Author: Audrey @ Gluten-Free Vegan Love

Makes: approx. 14 macaroons {~2 tbsp each in size}

INGREDIENTS

• 2 cups toasted shredded unsweetened coconut {use untoasted coconut for raw version}
• 1 cup toasted pecans {use untoasted for raw version}
• 5 tbsp coconut oil, soft or liquified {but not hot}
• 10 soft medjool dates
• 2 tbsp maple syrup {or liquid sweetener of your choice or a couple more dates}
• ¾ non-dairy chocolate chips or chopped chocolate bar of your choice {or use this DIY Vegan Magic Shell for raw or easy paleo option -- see notes at end of recipe on how to use}
• optional: some salt flakes for sprinkling

INSTRUCTIONS

1. Place all ingredients except for chocolate and salt flakes in a food processor and process for a few seconds at a time until the mixture is combined and can be lumped into a ball {don't over-process into a paste -- just enough to get the ingredients well-mixed and sticky when pressed together}.
2. Shape into balls {1-2 tbsp at a time -- mine were on the larger side} and place on a tray lined with parchment paper. Place the balls in the freezer for 10-15 minutes to chill and firm-up slightly.
3. Melt your chocolate {either in a double boiler, or microwave, etc.} {or prepare the magic shell as per the directions in this recipe} while you wait for the balls to chill.
4. Dip the bottom of each macaroon in the chocolate mixture. Drip off excess chocolate {to avoid excessive "feet" on your macaroons}. Place back on the parchment paper. When done dipping all macaroons, drizzle any remaining melted chocolate on top of each macaroon {I just used a fork for this part}. Optional: sprinkle with some salt flakes if you like your chocolate salted. Place the tray back into the fridge for another 10-15 minutes for the chocolate to harden. Enjoy! See notes below on storage.

NOTES

Store any leftover macaroons in the fridge. If using tempered chocolate for coating {i.e. store-bought chopped chocolate bar or non-dairy chocolate chips} then these will hold up well at room temperature as well.

For the raw or easy paleo version, if using the magic shell option, bear in mind the chocolate coating is not tempered, meaning the chocolate will melt when warmed. So keep the macaroons refrigerated until eating time. They will still taste absolutely amazing, promise! But could get a little messy if you try and take them as an on-the-go snack...

Paleo {Sugar Free} Vegan Caramel Pudding

Oh, no. This looks so good it could be positively dangerous. Except it's refined sugar free, raw, paleo, gluten-free, vegan and almost "good" for you. Gluten-free Vegan Love just made a few more fans with this amazing recipe (although I definitely was already a fan!).

photo from Gluten-Free Vegan Love

Paleo and Raw Vegan Caramel Pudding Recipe:

5.0 from 2 reviews

Paleo and Raw Vegan Caramel Pudding

Print

Prep time

10 mins

Ready In

10 mins

Author: Audrey @ Gluten-Free Vegan Love

Makes: about 1 cup pudding {1-2 servings}

Ingredients

• 1 young thai coconut {the white kind, not the mature brown ones}
• 10 soft medjool dates
• 2 tbsp maple syrup {or liquid sweetener of your choice}
• 1 tsp pure vanilla extract {or better yet, a tiny pinch of raw ground vanilla bean} {use alcohol free vanilla extract for AIP}
• dash of salt
• Optional: 1 tbsp coconut oil, softened {for a firmer pudding once chilled}

Instructions

1. Carefully remove the top of the coconut. {Watch this video on how to do it, if you haven't done it before}. Pour coconut water off into a glass or storage container -- most of it will be reserved for other uses {it's delicious in smoothies or other cooking and baking}.
2. Scrape out the flesh of the coconut into your blender {I used my Vitamix for this}. Add in 3 tbsp of the coconut water you've just set aside and all remaining ingredients. Blend until mixture is smooth. Adjust sweetness as needed. Transfer into a glass storage container or serving bowls -- enjoy it fresh or place in the freezer for at least an hour for a firmer pudding {note: it will not freeze into solid form no matter how long it's frozen for -- it will only gelatinize and get even more pudding-like and delicious!}.

Raw Pizza Snack Bites (Vegan, Sugar free, Gluten free, Raw)

She had me at "pizza". All you have to say is pizza and I am all in. I love that these are healthy and a great thing for the road. They are on my list of things to make for an upcoming trip. I adore sun dried tomatoes so this also gets me excited! Go here fore the recipe from The Veggie Nook.

Raw Pizza Snack Bites (Vegan, Gluten-free, Sugar-free, Raw)

photo from the veggienook.com

Makes ~8 bites, but easily doubled.

• 1/2 cup sunflower seeds (soaked and dehydrated is possible)
• 2 tbsp hemp seeds (or more sunflower seeds)
• 1/4 cup + 2 tbsp nutritional yeast
• 1/4 cup + 2 tbsp sundried tomatoes (try and use ones without sulphites)
• 1 tbsp water
• 1 clove garlic, minced
• 1/2 tsp oregano
• 1/2 tsp fennel seeds
• pinch sea salt
• pinch red pepper flakes

First process the sunflower seeds and hemp seeds in a food processor until finely ground. Add everything else except the water and process until everything is sticking together. Add the water if needed to help it stick.

Roll into little balls and either store immediately in the refrigerator or dehydrate at 105°F for 4 hours. Try one warm from the dehydrator is you have have one!