A Community Recipe by Pearjoy
Recipe Directions
1. Immerse a small bowl containing the coconut oil in a larger bowl filled with hot tap water and leave to melt.
2. Process cold carrots.
3. Combine carrots with melted oil and stir quickly.
4. Once coated, place carrot mixture in the fridge to solidify. I sometimes eat it right away. It can be cut into individual squares once cooled.
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Comments
Top voted
layladebloody
Mar 05, 2011
Sounds fascinating - I'm excited to try it! I do want to double check though, is it 1 tsp of coconut oil or more?
RawKidChef
Mar 05, 2011
Wow man! Yes finally a macaroon with no nuts or seeds! The blonde ones in raw food real world are delicious but very heavy, this definitely is a keeper! I have a huge case of carrots which I will use for this.
pearjoy
Mar 05, 2011
The idea is to have enough coconut oil to solidify the macaroon in the fridge. I personally use coconut oil liberally in this recipe; please use as much as you like.
I use South Pacific Company Coconut Oil, not pushing that brand but it is unrefined and doesn't have that 'burning' aftertaste some fats do (ie Omega Nutrition brand). If I am on the go I bring the jar with me and some baby carrots and just use it as dip, works just as well, but the holidays are coming so I wanted to get fancy :D You could probably add whole, unprocessed, soaked flax seeds to make them heavier and less sweet if you like seeds.
Nutmeg, chai, cloves, paprika and cayenne are great with shredded carrots.
Another thing that is yummy, is to make up some blueberry juice and add coconut oil. It makes a nice glaze on your favourite desserts.
Please do try my Eggnog recipe!
All
pearjoy
Mar 05, 2011
The idea is to have enough coconut oil to solidify the macaroon in the fridge. I personally use coconut oil liberally in this recipe; please use as much as you like.
I use South Pacific Company Coconut Oil, not pushing that brand but it is unrefined and doesn't have that 'burning' aftertaste some fats do (ie Omega Nutrition brand). If I am on the go I bring the jar with me and some baby carrots and just use it as dip, works just as well, but the holidays are coming so I wanted to get fancy :D You could probably add whole, unprocessed, soaked flax seeds to make them heavier and less sweet if you like seeds.
Nutmeg, chai, cloves, paprika and cayenne are great with shredded carrots.
Another thing that is yummy, is to make up some blueberry juice and add coconut oil. It makes a nice glaze on your favourite desserts.
Please do try my Eggnog recipe!
layladebloody
Mar 05, 2011
Sounds fascinating - I'm excited to try it! I do want to double check though, is it 1 tsp of coconut oil or more?
RawKidChef
Mar 05, 2011
Wow man! Yes finally a macaroon with no nuts or seeds! The blonde ones in raw food real world are delicious but very heavy, this definitely is a keeper! I have a huge case of carrots which I will use for this.
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