Mint Chip Macaroons
Photos by the talented Jessica Barbour Photography.
The first time I made these bite sized macaroons was a sunny September Sunday afternoon in the heart of Toronto, Ontario. I was exploring ways to consume the benefits of spirulina without the noticeable taste that I'd only known from downing it with water. These are my favourite winter time dessert to bring to gatherings. They are packed with fibre and the minty-ness is just so darn refreshing.
Peppermint essential oil is powerful, as you can tell by the flavour it provides in only 2 drops per batch of macaroons. But be warned, not every oil should be taken internally or used in food prep. Some brands claim to have a certification making them "food-grade" safe. It's controversial as to whether or not that is necessary and true, or just a marketing tool. You can look into this yourself and make an informed choice that you feel comfortable with.
I personally ingest some oils from DoTerra in very small quantities and have never had an issue, especially in the context of adding flavour in food. Enjoy this recipe, but before you get too creative with the rest of your oils, make sure you DO look into their internal safety and make a decision that’s good with your conscience.
SO HERE THEY ARE!
Ingredients:
3 cups of coconut flakes
3/4 tsp of spirulina
2-3 tbsp of monk fruit powder (or stevia, or maple syrup)
1 cup of chocolate chips (sugar free Lily’s or raw cacao nibs for keto version)
2 tbsp of cashew butter
1/2 cup of coconut cream
1/2 cup of soft or melted coconut oil
2 drops of peppermint oil
Directions:
Pour coconut flakes, monk fruit powder and spirulina into a large mixing bowl and stir.
Add coconut liquids and cashew butter, stir well, then stir in the peppermint oil and chocolate chips.
Scoop ball sizes macaroons onto a tray with parchment paper, and leave in the freezer for 30 minutes.
Remove, and enjoy a few before storing them in the fridge or freezer.
