How To Make Raspberry Macaroons | Vegan, Gluten-Free, & No Bake
Valentine’s Day, or Single Awareness Day, is almost here. Some of you have waited till the last minute to get a gift. Why don’t you make yourself or your loved one that gift?! This Raspberry Macaroon is vegan, gluten free, and no bake. It takes only a few minutes to make and about 30 minutes to chill. You have no excuse no to have a gift now. 🙂 If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker)
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Brands That I Used:
Vegan Chocolate Chips: http://amzn.to/1TXsXZZ
Vegan Butter: http://amzn.to/1TXtCum
Cookie Scoop: http://amzn.to/1Llxka4
Blender: http://amzn.to/1TXtMlt
- Shredded Coconut | 1 1/4 Cup, Unsweetened
- Raspberries | 1 Cup
- Vegan Butter | 1/4 Cup
- Coconut Oil | 1 Tbs
- Agave | 2 Tbs
- Vanilla Extract | 2 tsp
- Vegan Dark Chocolate | 1/4 Cup
- In a food processor or blender, mix all ingredients minus the chocolate until well incorporated.
- Once mixed, place batter into a bowl and fold in the chocolate.
- Using a portion or cookie scoop, place balls of the macaroon batter onto a parchment lined sheet tray.
- Place tray into the fridge for 30 minutes or until completely set.
- Enjoy.
Would it work with frozen strawberries?
I would use fresh, but if you use frozen, i would make sure to thaw them.