Raw Chocolate Macaroons
- 100 gr pitted dates
- 100 gr almonds
- a pinch of salt
- 2 tablespoons of coconut oil
- 1 tablespoon of raw cacao powder
- 1 tablespoon of water
Mix all the ingredients together and refrigerate the dough for about 30 minutes. Then, divide and place the dough into hemispheres silicon moulds (up to one third of the mould). Keep cool.
- 70 gr Apricot & Ginger Lovechock chocolate
- 70 gr coconut cream
In a small pan, gently melt the chocolate and the coconut cream together, on a low heat. If necessary, add a tablespoon of water and use a hand blender to get a creamy and homogeneous cream. Transfer into a pastry bag and fill the macaroons shells with the ganache.