Raw maca, ginger and goji macaroons


These super maca-macaroons come courtesy of my lovely yogi friend Atty who lives in Berkeley and knows a good raw food recipe when she sees one. You will be amazed at how quick and easy they are to throw together and how insanely good the sweet maple, salty-sweet berries and spicy ginger taste.

Packed with rich coconut and super powerful maca root, famed for its hormone balancing and stamina boosting properties, as well as antioxidant gojis, they are a really fun and different nutritious snack and always get wolfed down as soon as I serve them. It’s lucky this recipe makes a good fair few.

They also make a great after dinner treat to keep you rolling on through when pudding is just too much.


Makes about 16-20 small macaroons


160g dried coconut
35g extra virgin coconut oil
80g goji berries
80g cashews
2 tbsp maple syrup
4 tsp maca powder
2 tsp ginger powder
A good pinch of sea salt

Put all the ingredients in a food processor and whizz until finely ground and the mixture starts to come together. Depending on the texture, you can always add a little more coconut oil or maple syrup to bind if necessary.
The beauty of raw food is that you can try as you go.

Roll the mixture in to small balls in the palm of your hand and flatten on a plate or tray. Place in the fridge for twenty minutes before serving.

They keep in the fridge for three days but they probably won’t be around that long.

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