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Recipe: Coconut Macaroons

Bridget Wood

By Kirsty Underwood of Vitality Kitchen

If you ask me, these raw macaroons are just pure deliciousness. They’re packed with healthy fats your body will love. Enjoy them as they are or dip them in your favourite melted chocolate for a decadent treat

Ingredients

100g cashews
100g desiccated coconut
2 vanilla beans, split lengthways, seeds scraped
60g rice malt syrup
10g coconut oil
Pinch Himalayan salt

Method

1. Place all ingredients in a food processor, blender or Thermomix and mix until combined.

2. Roll mixture into 12 balls, flattening slightly with a fork.

3. Store in the fridge or freezer.


Kirsty Underwood is a healthy food and lifestyle expert for busy people who struggle to find the time or inspiration to eat well. Through her scrumptious wholefood recipes and transformative coaching style she shows you how to make food fun, uncomplicated and super healthy. While still tasting ah-maaaazing!
When she's not sharing her infectious passion for health - you'll find her seeking sunshine, embracing her inner hippy, getting lost in nature or enjoying something chocolatey.
You can meet Kirsty over at www.vitalitykitchen.com.au or on Facebook