It was -12F degrees Monday in Minnesota where I live...downright frigid! Let me tell you, if I could have hunkered down and not left my home to go out into that air I would have. Luckilly I have a treadmill, so I can avoid running in it but I still have to drive to work. After driving home Monday, my toes took forever to warm up as my car did not seem to want to either. I miss summer, I miss 70 degree weather. Which is why I have been enjoying citrus in every form lately. I feel as if it is a way of ingesting sunshine. I am envious of anyone who lives where these fruits are in season right now.
I used plenty of lime juice and zest because I like things tart, and it was beautiful with the sweet coconut. I even tinted them green with spinach (don't worry, you could not taste it they were just a lovely color with it). They were delicious plain, but I decided make them extra yummalicious with a bit of dark chocolate. Eating one reminded me of warmth of the sun, key lime pie and the days of running through sprinklers. All things that I would trade for that Minnesota winter in a heartbeat. If you are craving summer, you should make yourself some too, you will feel a lot better!
Raw Coconut Lime Macaroons
3/4 cup raw almond meal*
2 Tbsp organic lime zest
2 Tbsp lime juice
a pinch of sea salt
1/4 cup raw agave nectar (or raw coconut nectar or raw honey)
a few spinach leaves
2 cups finely shredded unsweetened coconut
1/4 cup raw cacao powder
1/4 cup raw coconut oil
2 Tbsp raw agave nectar
a pinch of sea salt
Place almond meal, lime zest, lime juice, and sea salt in the food processor and process until well combined. Add the agave nectar and spinach and process until the mixture holds together. Add coconut and pulse until the mixture holds together. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.
To make chocolate, whisk all ingredients together until smooth in a bowl and let sit until it thickens a little (about 15-20 min). Lay out a sheet of foil on a sheet pan. Dip each macaroon into the chocolate and place on the foil. Once all dipped, put in the freezer to set. Once chocolate has hardened, enjoy!
*I used soaked, skinned and dried almonds to make the meal.