Raw Mexican Chocolate Macaroons
My YJ Recipes
Ingredients1 1/4 cup shredded sweetened or unsweetened coconut
1/4 cup extra virgin, cold-pressed coconut Oil
5 T cocoa powder
2 T sweetener, like maple syrup or agave
1/2 tsp. Vanilla
A few shakes of cinnamon
A sprinkle of cayenne for heat
Directions1. Add all ingredients into blender. Scrape and blend until thoroughly mixed.
2. Roll the mix into small balls you could eat in 4 bites. Place in a nonstick dish or wax paper in the fridge.
3. After about 10 minutes, the macaroons should be set.
4. Serve, on a pretty white plate, sprinkled with cocoa, cayenne and cinnamon
Excerpted from Sadie Nardini's book The 21-Day Yoga Body: A Metabolic Makeover and Life-Styling Manual to Get You Fit, Fierce and Fabulous in Just Three Weeks! (Random House).