One is Raw-mazing, with Susan Powers. Her concepts are sane, her recipes delicious - ranging from simple to elegant - and I always come away from her site feeling good! What more could a raw foodie ask?
I choose her CHOCOLATE COVERED STRAWBERRY MACAROONS to share at our last Raw Potluck. They were a definate hit, not a crumb left. Easy to make, too!
Dice: fresh strawberries to measure 1 c. - set aside.
Mix in bowl: 1 c. almond flour/meal
1/4 c. raw maple syrup
1/4 c. agave
1/4 c. coconut butter, softened
pinch sea salt
2 c. dried unsweetened coconut, fine shred
Stir in berries. Shape cookies with teaspoon onto fine mesh screen. Dehydrate at 140 degrees 30 minutes then at 116 degrees for 3 - 5 hours. I like chewy macaroons, so I just did about 3 hours. They firm up as they cool, too, so take that into account. While warm from drying, dip in chocolate. Place on waxed paper on try, chill until chocolate sets. Serve on platter sprinkled with more shredded coconut, keeps chocolate from sticking.
Whisk together: 1/2 c. raw cacao powder (or carob, or mixture of both; carob tames the
1/2 c. agave
1/4 c. cacao butter, melted
Make the chocolate just before ready to dip cookies - if it is made ahead, it can stiffen. Warm gently, or add a bit more agave. (Do NOT add water, it sets up chocolate.)
These are worthy of any fancy dinner or afternoon ladies tea!