Pumpkin Spice Macaroons

Ingredients

  • 2 heaping cups shredded, raw, unsweetened coconut
  • 1/2 cup ground raw almonds (or almond flour)
  • 1/2 cup agave syrup (or maple syrup/honey)
  • 1 tbsp coconut oil
  • 1/4 cup pumpkin puree
  • 1/2 tsp ginger powder
  • 2 tsps cinnamon
  • 1/4 tsp nutmeg
  • Dash cloves
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt

Directions

Place coconut and spices in a large mixing bowl. In a separate bowl, whisk together the agave, pumpkin, vanilla, and oil.

Pour wet ingredients over dry, and mix them all together with hands, till dough is uniformly sticky and clumps together easily. If you need to, add a little more syrup.
Scoop in tablespoons onto a dehydrator tray lined with Teflex. Dehydrate at 115 degrees for about 6-8 hours (6 is probably all you need). Or place in 325 degree oven and cook for about 20 minutes, watching them closely to prevent from burning.

  • Ingredients11
  • Servings25-30
  • Calories52

Nutrients Per Serving

  • Calories: 52
  • Protein: 0.6 g
  • Carbohydrates: 6 g
  • Fat: 3.4 g
  • Fiber: 0.8 g
  • Sodium: 12.6 mg
  • Phosphorus: 16 mg
  • Potassium: 50 mg

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