These peanut buttery coconut macaroons are now our favorite snack. When we crave something sweet, without a doubt, peanut butter and chocolate will always succeed in feeding our cravings with flying colors. This recipe is the perfect snack to have on hand - they are easy to make, easy to store and just the perfect size to pop in your mouth! So when a craving hits, they can easily be by your side!
Most coconut macaroon recipes are baked to achieve that nice crisp, caramelized coating. We’re cheating and eating these without baking them. If you want a raw, grab and go snack that can be done in less than 10 minutes, you’ll turn to this recipe more than once! All the healthy vegan ingredients keep them fresh and yummy and full of great health benefits. Enjoy!
1/2 cup Natural Creamy Peanut Butter
3 Tablespoons Maple Syrup
11/2 teaspoons Pure Vanilla Extract
11/2 Tablespoons Cocoa Powder
2/3 cup Coconut Shreds
Mix all the ingredients together in a mixing bowl. If peanut butter is super hard and the mixture is very firm or difficult to mix, add an extra 1-2 teaspoons maple syrup. Using a small cookie dough scoop (1 1/2 inch), scoop out small balls or roll into balls. Place on a dish or plate. Enjoy right away or place in the fridge for 15 minutes to firm. Store leftovers covered in the fridge.
When I was about 9 or 10, my mom enrolled my best friend and me in a small cooking class at the local Rec Center. One particular recipe we made were these mini fruit tarts. The crust contained coconut, ground Chex Mix and corn syrup and was then baked until crispy. They were filled with Cool Whip and topped with fresh fruit (or most likely “fresh” canned fruit in more corn syrup!). Not only were they simple enough for a children’s cooking class, but what kid doesn’t love corn syrup and Cool Whip?
A few weeks ago I had a Sunday afternoon open up unexpectedly and had fresh raspberries on hand. Whenever I have fresh berries and a free summer afternoon it’s an instant invitation to make something special. I like summer pies and tarts…. but I don’t always like the unhealthy ingredients. This time, let’s hold the corn syrup, omit unhealthy dairy and make them raw!
Raw honey is actually a perfect replica for corn syrup and shredded coconut works great in crusts. The two combined with vanilla and walnuts created a delicious replica of my childhood tart. The base of this tart is less crunchy than a baked Chex Mix crust, but it is more firm and crisp than the raw apple pie we shared a while ago… so it still has that perfect crunchy and creamy bite! The crust is frozen to keep it crisp so please don’t skip this step. It helps for easy removal of the tarts. You can embrace the 15 minutes you’ll have to wait for it to freeze with some raspberry and cream taste testing (absolutely recommended).
Top this healthy raspberry tart idea off with the fact that it is sooo incredibly easy to make. Once you whip the raw crust up in a food processor, it’s just a matter of assembling. Use premade, healthy probiotic coconut yogurt or organic Greek yogurt for an easy cheat on a cream filling (that is a lot healthier for you than Cool Whip!) and assemble with juicy, fresh berries for amazing healthy tarts!
Raw Raspberry Fruit Tarts (raw and gluten-free) Print Recipe
2/3 cup unsweetened Coconut Shreds
6 Tablespoons Raw Walnuts
2 Tablespoons Ground Flax
¼ cup Raw Honey
2 teaspoons Pure Vanilla Extract
6 Tablespoons Brown Rice Flour
Healthy Cream Filling:
½ cup Coconut Vanilla Yogurt, Plain Greek Yogurt or Vegan Whipped Cream
Fresh Organic Raspberries, washed and dried
In a food processor, combine the coconut shreds and mix until a rough crumbly mixture. Add the rest of the crust ingredients and pulse until it starts to become smooth and sticks together. Scoop out the crust mixture and press firmly into 4 small tart pans, firmly packing it up to the sides of the pans. Place the crusts in the freezer for about 15-20 minutes until the crust is firm. Make sure crust is totally firm and chilled so it is easy to remove from pan in one piece. Gently scoop out crusts with a fork or knife. Spoon about 2 tablespoons of yogurt or cream into the center of the tarts. Top with fresh berries and serve.
Happy National Sister Day!!! If you didn’t know, August 4th is devoted to our sisters!
Last December we announced Chelsea would be going to Brazil for a service mission. She has officially been gone for over 6 months! We haven’t spent good quality time with her since our brother Ben’s wedding last year. Since today is National Sister Day, we are thinking mostly about her!
Here is a small update on Chelsea’s life in Brazil:
She has said that the life of a missionary has been very interesting, very hard but very rewarding. It’s been an exciting experience. She is learning Portuguese and getting better at understanding and speaking the language each week. She is making many wonderful friends and meeting so many new people. There are a lot of opportunities to serve others. She’s really experiencing a different culture and loving the food! We hear about food in almost every email. :) And she is especially enjoying the beautiful area!
We miss Chelsea, but we are really proud of her for choosing to take this opportunity. The last 6 months have flown by so we are counting on the next 6 month to go quickly. We can’t wait to see her!! Next week, Holly and Annie are getting a special treat. We are going to finally see each other after also not seeing each other since December! You know that cookbook we have been working on? We are getting together next week to finish editing the final stages of it! We are excited for this final step of the journey!
Today may be a day for sisters, but our brother Ben’s birthday is also this week. So….
Happy Birthday, Ben!! We love being your sisters! Have an awesome day!
We hope everyone has a great Monday! We’ll share a totally delicious and totally healthy dessert recipe this Thursday. Stay Tuned!