February 17, 2017

Hynt Beauty presents another great recipe from Abby Phon

Chocolate Covered Organic Raw Matcha Macaroons

Gluten-free & Vegan


1 cup organic raw walnuts
2 cups organic unsweetened finely shredded coconut
2 tbsp coconut oil, melted
1/3 cup organic coconut nectar
1 ½ tbsp organic matcha green tea powder
1 tsp organic vanilla extract
1 pinch sea salt


Using a small ice cream scoop or melon baller, put balls onto a Silpat sheet or parchment paper on a cookie sheet.

Optional: run the mixture through the food processor again to ensure everything is well mixed, and green.

Mix all the ingredients together in a medium sized mixing bowl.

In a food processor pulse nuts until chopped very fine. Don’t over-blend, or you’ll get walnut butter!

Enjoy as is (they’re delicious moist!) or dry them out in the oven.

To oven dry them out: Put them in the oven on the lowest setting for a few minutes just to remove some of the moisture. For these to be “raw” you need an oven that can go down to 115 degrees F for 1 to 2 hours. You don’t want to actually cook them.

Cook’s note: My oven only went down to 170F, so I baked them at 170F for about 5 minutes, turned off the oven with the tray still inside, and let everything cool back to room temperature. They were fantastic!

Homemade Ganache – optional
Gluten Free & Vegan

¼ cup organic coconut oil, melted
¼ cup cacao powder
2-4 tbsp organic coconut nectar or maple syrup


On stove top over low heat, whisk all ingredients together.

Continue mixing until smooth and well-combined.

Dip macaroons, and transfer to wire rack to cool.

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