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These are SO EASY to make, require limited ingredients, no baking, no sugar, and gluten free!!
Grind the almonds in a blender until a coarse almond flour is made (if you don’t have a good blender no worries, even roughly ground almonds taste good in this recipe). Pour the almond ‘flour’ into a large bowl along with the cocoa powder. Stir to combine, then incorporate the coconut and cranberries. Set aside.
Blend all of the remaining ingredients together until a thick paste is made. Mix the banana mixture into the almond mixture until everything is combined evenly, and a large ball is formed.
Use an ice-cream scoop, a large spoon, or your hands to create round macaroon mounds on parchment paper. Transfer the macaroons to the freezer until set (about 3 hours). If you have a dehydrator, you can also dehydrate the macaroons for about 2-3 hours until they are nice and chewy. If using coconut oil, you can also just place them in the fridge for several hours until set. Enjoy!
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