High Raw Vegan Chocolate Macaroons


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How’s it hangin today bloggies?  I am happppy because later tonight  my other half comes home and relieves me of the solo parenting job I’ve been on since he’s been on the road on biz since Monday. I can’t believe I forgot to post the pics of the floral arrangement he brought home for me the morning he left.

Flowers in Vase on countertop

Roses, sunflowers (which I adore!), a kickin’ vase, and a really sweet note.  After being together 10 years, not gonna lie, flowers are fewer and farther in between, but even more appreciated!

Close up of Bouquet of flowers

Thanks for the great comments on appreciating all the product reviews I did on my last monster of a post. I am so glad you feel it’s helpful.  Awesome!!! That’s me, here to serve. And it was also great hearing what foods you’ve tried and gotten into since getting into food blogs.

I recently whipped up a batch of Vegan Chocolate Macaroons
Chocolate, coconut, and a bunch of other yummy stuff went into the bowl…

Raw Vegan Chocolate Macroons

For the macroons, follow my recipe for Chocolate Coconut Snowballs

Rather than freeze them, bake or dehydrate them until desired done-ness.

Pictures of the process:

Vegan Chocolate Macaroon batter in bowl

And my recipe made 32 Happy Choco-Macs

Vegan Chocolate Macaroons on dehydrator trays
Side view of Vegan Chocolate Macaroons on dehydrator trays

Close up before going into the Magic Box

Close up of one Vegan Chocolate Macaroon
One Vegan Chocolate Macaroon on tray

And coming out….

Overhead of Vegan Chocolate Macaroons out of dehydrator

Close up of the ooey-gooey melty chocolate

Close up of finished Vegan Chocolate Macaroon

I took a few more pics before I…

Overhead of one Vegan Chocolate Macaroon

….Mailed a few off to some friends…

Finished Vegan Chocolate Macaroon

…and containerized the rest.

Vegan Chocolate Macaroons in clear container

I had my first real life blogger meetup earlier in the week with Shannon of Tri to Cook.  Shannon is in the Phoenix area this week and we got together.  I only took two photos.  Meaning, my long arm self-portrait’ed us.  As we were looking into the sun, and as Skylar was on the verge of a full-on terrible 2’s meltdown, and as I was worrying she was about to run into the busy parking lot.  So def not my best pic, but it was awesome catching up with Shannon!

I want to extend an open invitation to any of you fine bloggie readers and friends, if you’re going to be in Arizona, hollllllaaa, I’d love to meet up with you!

Next Shoutout goes to Sweet Heather who Honored me with an Over the Top Blogger Award! Thanks Heather…and in this post I mentioned Janetha and Amanda who also gave me this award.  Thanks to everyone who’s been thinking of me!!!!!  I love you girls!!!!!!!!!!!!

One of the comments I got recently was from the lovely Abby who said that I must have a well-stocked pantry because she finds it easier to create when she doesn’t have to go out and buy the ingredients just to make a particular dish. I completely agree.

So here’s my Tip of the Day by way of Items I always keep on hand:
3 Kinds of Nuts: Almonds, Cashews, Walnuts
Flax Seeds
Almond Flour (almond meal) if you don’t want to grind the aforementioned almonds yourself
Dates (Medjools by the pound from TJ’s)
Maple Syrup
Agave (lots! because in raw baking, you can use 1-2 cups quickly)
Stevia-Both powder and flavored liquid varieties
Coconut oil
Coconut Flakes
Vanilla Extract
Cocoa Powder
White & Brown Sugar
Nut Butters: Almond, Peanut, Sunflower Seed

Items that are “Nice” but by no means esssential:
Chia Seeds
Bob’s Gluten Free Flour Mix (but I can go 6 mos without needing it; almond meal + ground oats is my go-to flour)
Xanthum Gum
Guar Gum
Recent additions include: Yacon Syrup and Lucama Powder (both are raw sweeteners)
Oils: Grapeseed, Canola, Safflower

In my opinion, if you have the first set of ingredients on hand,  you can make just about anything from a vegan baking perspective, raw or otherwise.

Things today were brought to you in VeganMofo spirit.
Veganmofo III logo

Yoga today is Tolasana.

Woman doing Tolasana yoga pose

I am asked frequently if I lift weights?
No.  Why would I? If I can lift my own body weight and hover against gravity, that is all the weight I need to lift. From my perspective and most yogi perspectives, if you can lift your own body, that’s plenty.  Everyone has to do what works for their body, but for me, no weightlifting is needed. I haven’t touched a weight since 7th grade gym class.

So here’s a question for you….do you feel that as you get older and learn more about your own body that you’re more you are more confused about what “workout” path to choose, or is it becoming clearer? For me, finding yoga 10 years ago, and specifically ashtanga yoga, set me on my path.  What fitness path have you been on?  Did it work?  What have you found that is working now?

I’m getting in on a few flashback Friday pics tomorrow.  Stay tuned….

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.


  1. Curious… do you freeze these raw doughs to dehydrate them? Or to make them cold? I noticed in one recipe you said you were going to use your dehydrator for the cookies (3 hours) instead of freezing them. Thanks!

    1. I do both. Cooked gives a melty, frozen gives more of a well, frozen, result. You can do it either way depending on desired outcome.