Raw Coconut Macaroons - Dark Chocolate Chip and Vanilla Lavender

Dark Chocolate Chip Macaroons

3 cups raw shredded coconut
¾ cup cacao powder
½ cup agave nectar
½ cup cacao nibs
1 tsp Himalayan Salt or Kalahari salt
1 Tbsp vanilla powder
1/4 cup coconut oil, melted

Melt the coconut oil in a dehydrator or over very low heat. Add the ingredients to a bowl and mix thoroughly.  Drop in approximately 1 Tablespoon mounds on dehydrator screens.  Dehydrate for desired amount of time, depending on how moist you would like the center.  We recommend approximately 6-8 hours.  Store in fridge or freezer in an airtight container.  Lasts for 2-3 months!  Delectable! 

Vanilla Lavender Macaroons

 3 cups raw shredded coconut
¾ cup cashew nut flour (grind raw cashews in Vita-Mix blender to make flour)
½ cup agave nectar
1 tsp Himalayan Salt or Kalahari salt
1 Tbsp vanilla powder
½ tsp dried lavender flowers
1/4 cup coconut oil, melted 

Melt the coconut oil in a dehydrator or over very low heat. Add the ingredients to a bowl and mix thoroughly.  Drop in approximately 1 Tablespoon mounds on dehydrator screens.  Dehydrate for desired amount of time, depending on how moist you would like the center.  We recommend approximately 6-8 hours.  Store in fridge or freezer in an airtight container.  Lasts for 2-3 months!  Delectable! 

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