Happy Thursday y’all!
Now, I could have posted the past two days but seriously…I wanted to enjoy my Christmas that much more. I don’t know about you but I can’t believe Christmas is over. I love this time of year and the weather couldn’t be more perfect round’ these here parts. Finally! How was your Christmas? Did you get all dressed up? Did you go to Christmas mass? Did you go to a party and eat all of the unlimited Christmas cookies and get zonked on a bottle of wine? Christmas with my family could have not been more perfect, it was Christmas with my extended family that was a bit chaotic…Italians are loud. I found myself knee deep in a huge pot of tomato sauce, baking sheets filled with meatballs, and the highest octaves that can occur during loud family gatherings. You know what? I wouldn’t have it any other way.
It’s my family…there is always some sort of “excitement” that occurs at these gatherings and this year did not disappoint. Think Sopranos meets New Jersey Housewives. Ouch. Anyway, I am all about keeping this Christmas thing going as long as I can. Seester informed me about the evils of agave nectar this past week and I have completely eliminated it from my vocabulary as well as from my diet. Honey and Maple Syrup are becoming my new bff’s.
I have been really focused on making little bitty bites or “treats” if that is what you wish to call them. Little bites of semi-healthier desserts are a great way to feel good about yourself, right? Especially since the new year is right around the corner!
This year is going to be all about wholesome ingredients for me.
This starts with unsweetened cocoa powder, almond flour, coconut, and chopped roasted almonds.
Then we add some almond butter and honey! Oh, and vanilla.
Final product: No Bake Almond Butter Macaroons.
Oh so utterly delicious and the perfect cookie for you sweet/salty tooth!
No Bake Cocoa Almond Butter Macaroons (GF/V/Paleo):
3 T. natural almond butter (I used a homemade almond butter)
3 T. honey (use maple syrup for vegan)
1/4 t. pure vanilla extract
1/4 t. fine grain sea salt
1 1/4 c. unsweetened, shredded coconut
1/4 c. + 2 T. almond flour
1/4 c. chopped roasted, unsalted almonds
3.5 T. unsweetened cocoa powder
1. In a large bowl, combine the almond butter, honey, vanilla, and sea salt until smooth.
2. In a separate large mixing bowl, combine the shredded coconut, almond flour, almonds, and cocoa powder.
3. Add the wet ingredients to the dry ingredients and mix until a firm dough forms.
4. Portion the dough out using a tablespoon measure or use your hands to roll the dough into tiny balls.
5. Place in containers and freezer or refrigerate until ready to eat.
Makes 15-20 macaroons.