If you’ve been getting into a rhythm of making your own nut milk the past few weeks, since being inspired by this Almond, Coconut and Sesame Milk recipe here, by now I’m imagining you’ll have quite the stash of nut milk pulp in your freezer. If you haven’t been saving the pulp, then definitely do – as this is what we’re going to be using today for these glorious macaroons!
Now that I’m also back on the homemade nut milk making bandwagon (after a bout of baby-induced inaction), I’ve been racking my brain for ideas on how to use all the pulp accumulating in our freezer. When you make nut milk, a lot of the fibre and texture remains in the pulp, and if you're using organic nuts and seeds like these ones (which I highly recommend doing), you hardly want to throw all that away afterwards. Luckily, nut milk pulp in small quantities can make a fabulous addition to cakes, baking, breads, and of course these lovely macaroons.
The other great thing about these half-moon bundles of goodness is they’re made with eight simple cupboard-based ingredients. Which means they’re the perfect thing to whip up when you don’t have much in the way of fresh fruit and vege. Plus they only take 10 minutes to put together and are set in another 20. Time constrained sweet treats + nut-milk-pulp utilisation solved!
I’ve flavoured these particular macaroons with freeze dried raspberries, which pack a real flavour punch. Unlike fresh raspberries, freeze dried ones have had the moisture removed which means the flavour is greatly intensified. It also means that without the moisture content, these macaroons last really well in the fridge.
I'd originally intended for these macaroons to simply be raspberry and vanilla flavoured, but after tasting the mix I couldn’t resist but to convert them to one of my favourite combos - raspberry and chocolate. If you've tried my Chocolate Raspberry Tart or Jelly Tip Ice Creams, you'll know why chocolate + raspberries rule. It also means they draw inspiration in part from these delicious store-bought macaroons by Little Bird. Their ones are dehydrated so you get a crunchier crispier result, while in contrast these homemade ones are much more moist and tender. Regardless, they’re both delicious!
If you make them I’d love to hear how you go. Leave me a comment below, post a picture or comment over on Facebook here, or tag me on Instagram with @begoodorganics and #begoodorganics so i can come find you. I hope you love them as much as I do! They’ve become a daily mouth popper for all three of us.
Have a lovely weekend. I'm presenting a seminar on Plant-Based Nutrition at the annual Holistic Performance Nutrition conference, and can't wait to hear some of the other incredible nutritionists and dietetic speakers too. Hope you've got something exciting in store over the weekend as well!
Til next week, stay happy and well.
PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or post it to Instagram. And if you're not already subscribed to my weekly recipe emails, make sure you do that here! Don't miss my next video either by subscribing to my YouTube channel here.
Takes 10 minutes + 20 minutes to set
Remember all of the blue linked items below can be ordered directly from our online store, simply click each link to add that item to your cart
Always use certified organic, local and fairly traded ingredients wherever possible
1 c nut milk pulp
1 c desiccated coconut
1 1/2 c freeze dried raspberries
1/2 c cacao powder
6 tbsp coconut butter (melted)
6 tbsp liquid sweetener (coconut nectar or brown rice syrup)
>1 tsp vanilla powder
1/2 tsp sea salt
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
* See this post here on how to easily and cheaply make your own coconut butter.