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In light of yesterday’s fabulous giveaway to win caramels, brownies, cookies, and more from Allison’s Gourmet, I figured today would be the perfect day for some holiday treats. Pumpkin spice and mocha chip macaroons, to be exact!

Macaroons rank high in my list of beloved sweets. This is partly because they’re my Mom’s favorite, and they make me think of her, but also because they’re delicious and oh-so easy to prepare. They lend themselves to raw preparation better than most cookies, and they demand very few ingredients. The end result is delicious—reminiscent of the inside of a Mounds bar—and for all that pleasure, you also get some of the health benefits of lauric acid, which is a fatty acid chain found in coconut that may have anti-inflammatory properties.

I have a standard raw, vegan macaroon recipe, which you can all check out here.

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For today’s variations, I simply modified this recipe in small ways. I could have rebuilt the recipe from the ground up for each of these variations, rather than modifying what I’ve already done, but I personally love recipes that take up residence in my memory and stay there, which my macaroons have. And why tamper with near perfection, anyway?

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Pumpkin Spice Macaroons (raw, vegan, gluten and soy free)

Makes about 25-30

2 heaping cups shredded, raw, unsweetened coconut (find this at any health food store, or your local whole foods)
1/2 cup ground raw almonds (or almond flour)
1/2 cup agave syrup (date paste is a great substitute)
1 tbsp coconut oil
1/4 cup pumpkin puree
1/2 tsp ginger powder
2 tsps cinnamon
1/4 tsp nutmeg
Dash cloves
1 tsp vanilla extract
1/8 tsp sea salt

1) Place coconut and spices in a large mixing bowl. Whisk together the agave, pumpkin, vanilla, and oil.

2) Pour wet ingredients over dry, and mix them all together with hands, till dough is uniformly sticky and clumps together easily. If you need to, add a little more agave.

3) Scoop in tablespoons onto a dehydrator tray lined with Teflex. 3) Dehydrate at 115 degrees for about 6-8 hours (6 is probably all you need).

Could you use an oven? Sure! Try one set at 325 degrees for twenty minutes—but do experiment with the time, since I haven’t tried it myself yet. And I’d suggest you let them cool completely in a fridge after heating, as they’ll be pretty soft and need to set.

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Your kitchen will smell heavenly as these dehydrate. And when you pop one of these delectable little treats into your mouth, you’ll have the most wonderful confusion: tropical decadence meets pumpkin pie.

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Next up? Get your coffee AND chocolate fix at the same time. With coconut. It’s almost too much to handle.

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Mocha Chip Macaroons (raw, vegan, gluten and soy free)

Makes about 25-30

2 cups shredded, raw, unsweetened coconut (find this at any health food store, or your local whole foods)
1/4 cup ground raw almonds (or almond flour)
2/3 cup cocoa powder (I like raw cacao powder from Navitas Naturals, though it is a little pricey)
1/2 cup cacao nibs
1 tbsp instant espresso
2/3 cup agave syrup (or date paste)
2 tbsp coconut oil
1 tsp vanilla extract
1/8 tsp sea salt

1) Place coconut, almond meal, cocoa powder, espresso, and nibs in a large mixing bowl. Whisk together agave, oil, vanilla, and salt.

2) Pour wet ingredients over dry, and mix thoroughly, till dough is uniformly sticky and clumps together easily. If you need to, add a little more agave.

3) Scoop in tablespoons onto a dehydrator tray lined with Teflex. Dehydrate at 115 degrees for about 6-8 hours (6 is probably all you need). Alternately, try these in the oven at 325 degrees for twenty minutes or so, then allow to cool in a fridge thoroughly.

These are so chocolately and delicious—especially if you use raw cacao powder! It’s very potent. And the espresso gives it all a sophisticated hue.

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These are ideal gifts for holiday giving, in part because they ought to stay good for at least a week (I’d guess quite a bit longer than that! I’ve kept macaroons around for 2-3 weeks, no problem). Wrap them up in cute cellophane bags, and share the gift of raw, vegan goodness with everyone you love.

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Speaking of gifts? I have a winner to my Alo Clothing giveaway!! The randomly generated winner is #105: Cadry of Cadry’s Kitchen! Cadry, please email me for details on how to accept your prize!

So: the Orgo final came, and the Orgo final went. Thanks for the good luck wishes! It was difficult, as usual, and as usual, I’m not really sure what to expect. So for now, with one more final ahead of me, I’ll just keep on keepin’ on.

Till tmw,

xo

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