Cashew Orange Matcha Macaroons (Vegan, GF, Paleo)
I tend to stay away from the trendy foods, UNTIL I give in and finally give it a try and typically I’m instantly converted. There’s a reason these foods are trendy, because they’re damn delicious! The current trend, and what I’m talking about today is matcha: turning the average girl into a basic bitch since 16′!
I’ve been seeing people using matcha in baked goods a lot the last couple years, which prompted a huge eye roll from me. But I’m here to apologize, I’ve changed my ways, you were right all along. Matcha in baked goods is heavenly!
I’m dedicating this matcha macaroon to all the basic bitches who were right all along! Also all you oily babes, who taught me how to use essential oils in baking, this is also for you!
These matcha macaroons are like a latte in a cookie! They are:
- and bright!
- gluten free
- paleo friendly
- and vegan!
You can opt out of using the orange essential oil but I personally think it makes the matcha SHINE!
These macaroons are dehydrated vs baked. This ensures that the natural digestive enzymes in the ingredients are kept in-tacked and not killed from high heat!
VEGAN CASHEW MATCHA MARAROONS
- 2 cups unsweetened coconut shreds
- 1/2 cup cashew butter
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- sprinkle of salt if your cashew butter is salted don't add any additional salt
- 1/8-1/4 tsp approx. 24 drops of orange essential oil
- 2 tsp matcha tea powder higher quality the better
Preheat oven to 200 degrees F.
In a food processor or high speed blender blend ALL of your ingredients together.
Scoop a heaping 1 tbsp and roll into balls.
Dehydrate for 1 hour. You can’t really under dehydrate but you can over dehydrate. You want them to still be soft, but no longer sticky on the outside.
Let cool and enjoy!