Raw Pumpkin Spice Coconut Macaroons
One of my readers suggested a while back when I posted an Raw Apple Cinnamon Macaroon recipe that I make some pumpkin spice ones. I loved the idea, and I finally got around to making them last week! I love coconut macaroons, as does my Mom, so I know if I make some I will be able to share them with her because they are one of her favorites. If I haven't made them in a while, she often asks for them in fact. For the pumpkin spice macaroons, I made my classic coconut macaroon recipe with the addition of raw pumpkin, and my favorite pumpkin pie spices which includes ginger, cinnamon, nutmeg, and cloves.
Raw Pumpkin Spice Macaroons
3/4 cup finely shredded unsweetened coconut
1 Tbsp raw coconut butter, warmed to liquid
1 large shredded raw pumpkin*
2 tsp cinnamon
small chunk fresh ginger (about 1 tsp)
1/4 tsp cloves
1/4 tsp nutmeg
a pinch of sea salt
1/4 cup raw coconut nectar (or maple syrup or your choice liquid raw sweetener)
2 cups finely shredded unsweetened coconut
Place 3/4 cup coconut, carrot, cinnamon, ginger, cloves, nutmeg, and sea salt in the food processor and process until well combined. Add the nectar and process until the mixture holds together. Add coconut and pulse until the mixture holds together. Form mixture into 12 balls (they will be fragile before dehydrating, so be careful) and stick a clove into the top of each. Place on a dehydrator sheet. Dehydrate for 6 hours or so until firm.
To make the chocolate, whisk together all ingredients until smooth, in a small bowl. Lay out a piece of foil, and dip the bottom of each macaroon into the chocolate, then set it on the foil. Allow the chocolate to set (which will happen faster if you place them in the freezer for about 5 minutes). Store extra macaroons in the fridge.
*You can also use raw sweet potato, squash, or carrot in this recipe and it will taste the same.