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Raw Vegan Vanilla Macaroons & Raspberry Macaroons

December 22, 2014 By admin 1 Comment

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macaroon food processor dehydrator optional
Raw vegan macaroons are one of my favorite treats. I think it can totally hold its own, amongst the non-plant-based sweets. You can give them to anyone who’s not vegan or vegetarian, and they will love them. I’m fortunate enough to be able to easily buy them at my local Whole Foods and Sprouts, but nothing beats the homemade ones! Especially, when you take it straight out of the dehydrator. They are warm and soft, and as I’m drying them, they tend to disappear due to “taste testing”. I have to hold myself back so I don’t eat them all!

Since it’s Christmas time, I made both vanilla and raspberry flavors to make them all Christmassy and festive! These are super easy to make. Everything goes in the food processor, then dehydrate or refrigerate if you don’t own a dehydrator.

macaroon
I used to make these with almond flour, but then I took some to a raw food potluck, where one of the girls had a nut allergy and couldn’t try them. I realized, I wanted to make a recipe that was nut free for everyone to enjoy. It took several attempts to get it right, and my fridge was filled with macaroons for days while I tested it. (Though that wasn’t necessarily a bad thing according to my husband!) I’m finally satisfied so yay and here you go!

macaroon
You might have already noticed, but the raspberry macaroon color intensity varies depending on the picture. It’s because raspberry’s color and flavor intensity vary depending on the crop and season. If the batch you have has a milder flavor, you would need to increase the amount of raspberries, which can make the color intenser. You can use both fresh and frozen. I find that frozen ones have more intense color and flavor. If you are using fresh raspberries, make sure you have some extra raspberries on hand in case you need to add more. I actually prefer using frozen organic ones for this particular recipe.
FYI, since the raspberry macaroons contain water from the raspberries, they shrink in size some when you dehydrate them. The vanilla ones don’t shrink, because they contain no water.

raspberry macaroon
Enjoy these sweet little jems!

Merry Christmas and happy holidays! Hope you have a wonderful holiday season!

Vanilla Macaroon
 
Print
Prep time
15 mins
Cook time
2 hours
Total time
2 hours 15 mins
 
Makes about 20 macaroons if you use a 1 tablespoon scoop.
Author: Mariko Sakata
Recipe type: nut free
Cuisine: raw food, raw vegan, gluten-free
Serves: 4
Ingredients
  • 3 cups unsweetened coconut flakes
  • 3 Tablespoons coconut oil (melted)
  • 2 Tablespoons maple syrup
  • 1 Tablespoon vanilla extract (non-alcohol) or 1 vanilla bean (split and scraped)
  • A pinch of salt
Instructions
  1. Add 2 cups of coconut flakes and coconut oil in the food processor. Run it for about 5 minutes, until you have a mushy pasty texture.
  2. Add the remaining cup of coconut flakes and the rest of the ingredients. Run until well combined.
  3. Dollop out equal amounts of the mixture and place them on a dehydrator sheet. I like using a 1 tablespoon scoop for this. Space them out enough so they don't get too crowded.
  4. Dehydrator: Dry at 115℉ (46℃) for 1-2 hours, until the macaroon forms a crust on the surface.
  5. Refrigerator (if you don't own a dehydrator): Refrigerate for a couple of hours to let it set.
  6. Store in an airtight container and refrigerate.
Notes
When serving, it's best to take it out of the fridge to sit in room temperature for about 30 mins, so that the macaroons can soften some. If you eat it straight out of the refrigerator, it has a slight firmness similar to a softer chocolate.
3.4.3177

Raspberry Macaroons
 
Print
Prep time
15 mins
Cook time
3 hours
Total time
3 hours 15 mins
 
Makes about 20 macaroons if you use 1 tablespoon scoop.
Author: Mariko Sakata
Recipe type: nut free
Cuisine: raw food, raw vegan, gluten-free
Serves: 4
Ingredients
  • 1 cup coconut flakes
  • 1½ Tablespoons coconut oil (melted)
  • 1¼ cups fresh or frozen raspberries (increase amount if necessary)
  • 3 Tablespoons maple syrup
  • 2 teaspoon vanilla extract (non-alcohol)
  • A pinch of salt
Instructions
  1. Add all ingredients except for raspberries into the food processor, and run until well combined.
  2. Add the raspberries and run until fully combined. Taste test to see if it has an intense raspberry flavor. There should be a distinctive "pop" of tangy flavor. Add more raspberries and maple syrup if need be.
  3. Dollop out equal amounts of the mixture and place them on a dehydrator sheet. I like using a 1 tablespoon scoop for this. Space them out enough so they don't get too crowded.
  4. Dehydrator: Dry at 115℉ (46℃) for 3-6 hours, until the macaroon forms a crust on the surface.
  5. Refrigerator (If you don't own a dehydrator): Refrigerate for a couple of hours to let it set.
  6. Store in an airtight container and refrigerate.
3.4.3177


Filed Under: Dehydrator, Recipes, Snacks

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  1. Raw Vegan Date Caramel Sauce says:
    March 16, 2015 at 10:09 pm

    […] keep in your refrigerator, so you can pour it all over something. Also great for dipping fruits and vanilla macaroons, or drizzling over  banana ice cream, chia pudding or overnight apple cinnamon […]

    Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



ーーーーーーーーーーーーーーーーー

YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

ローチョコレート🍫ローアイスクリーム🍨のプライベートレッスンをしています🍨

お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

ーーーーーーーーーーーーーーーーー
Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
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