Raw Vanilla Macaroons

When I crave a dessert, I usually crave something that involves chocolate and peanut butter...the other night however, I was kind enough to make something my husband would like! You see, I prefer chocolate, he prefers vanilla. We decided to make some raw macaroons. Half were vanilla and to please me, I put a dollop of chocolate on the other half. They were delicious! The best part is that these are raw, so all of the enzymes are intact for optimum nutrition. We love to make coconut macaroons but since my littlest has an egg allergy, we haven't been able to enjoy them. Now we can! Have fun with these :)

4 cups finely shredded unsweetened coconut
2 cups blanched almond flour
3/4 cup honey, maple syrup, or agave
1/3 cup coconut oil
1 tablespoon vanilla
1/4 teaspoon salt

Combine all ingredients in a food processor and mix for 2-3 minutes, scraping down the sides occasionally. Using a scoop (or your hands), drop tablespoon sized balls onto parchment paper. Place in freezer until firm, then enjoy! Or alternately, dehydrate the balls at 105 degrees for 8-12 hours.

*Chocolate sauce thanks to @weeatthis on Instagram. It's made from dates, water, and cocoa powder. You can use any chocolate topping you'd like!
*These were inspired by Raw Melissa's macaroons...they are to die for! If you live in Utah, you've got to get your hands on some. They are available at Harmon's, Good Earth, and Real Foods Market.