It’s currently Passover, an eight day holiday that commemorates the emancipation of Israelites from slavery in ancient Egypt. During this time Jews should avoid “chametz”, which is food containing wheat, barley, rye, oats, and spelt that has leavened. Growing up this was tough to do. Thankfully our neighbourhood bagel shop made the most delicious matzah bagels, which I still can’t believe are actually kosher for Passover, they’re so “bready”. When not eating matzah bagels, I would be eating pizza matzah, which is basically tomato sauce and cheese melted on matzah. Oh times have changed, fast forward to today and eating kosher for Passover is a breeze. As long as I can eat quinoa and sweet potatoes, I’m golden.
One of my favourite Passover treats are coconut macaroons. Unfortunately, most coconut macaroons available are made with sweetened coconut and white sugar, which we want to avoid. I decided to create a macaroon that met its healthy potential.
My Raw Raspberry and Goji Macaroons are nutritious because, not only do they contain no refined sugar, but they contain delicious goji berries. Goji berries are one of the most powerful superfoods in the world. They have been used in Traditional Chinese Medicine for over 5,000 years for their longevity and strength-building capabilities. Goji berries are a great source of essential amino acids, antioxidants and have over 20 vitamins and minerals. When paired with a delicious raw treat enrobed in chocolate the benefits of goji berries are also very pleasurable! In order to retain the nutritional profile of the goji powder it’s important that the treat is made raw because cooking destroys the vital and essential nutrients of the superfood.
Goji berry powder has a mild flavour, which is why I paired it with raspberries. I used Natierra Nature’s All freeze dried raspberries and turned it into powder by crushing it with my hands. To take the treat to the next level, I had to dip it in dark chocolate. Raspberry, coconut, and chocolate is a winning combination.
The beauty of this recipe is that no electronic equipment is required to make it, ensuring cleanup is a breeze. Make these treats to get you through Passover or make it for your Easter festivities.
- 1/2 cup virgin coconut oil, melted
- 1/4 cup grade A light maple syrup
- 3 tbsp powdered raspberries (freeze dried raspberries crushed into a powder), plus extra for garnish
- 2 tbsp goji berry powder, plus extra for garnish
- 1/2 tsp raw vanilla powder or vanilla extract
- pinch pink salt
- 3 cups unsweetened shredded coconut
- 300 g organic dark chocolate, finely chopped
Line a baking sheet with wax or parchment paper.
Whisk together coconut oil, maple syrup, raspberry powder, goji powder, vanilla, and salt until combined. Stir in the coconut.
Using a tablespoon measure, divide the macaroon mixture into about 20 balls and place on to the baking sheet (If mixture is too soft to work with, place in the fridge for 15 minutes). Refrigerate macaroons for 1 hour until firm.
When the macaroons are firm begin melting the chocolate. Melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring after a minute and then stopping and stirring at 15-30 second intervals, until chocolate is melted and smooth.
Working with one macaroon at a time, dip the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheet. Feel free to sprinkle with raspberry or goji powder. Once all macaroons are coated, refrigerate for 20-30 minutes.