WINNER ! BANTING RECIPE ! DAIRY FREE!

I was dying for a sweet dairy free treat this weekend – and stumbled upon a similar recipe, which just required some bantingcook tweaking!

ingredients

2/3 cup roasted almond / almond meal
2/3 cup coconut butter (blend 3 cups coconut flakes with 1T melted coconut oil until it becomes smooth and creamy – this take patience but makes all the difference in these being moist!)
1/3 cup honey
1 tsp vanilla extract
2 big T cocoa powder
pinch sea salt
2 cups finely shredded coconut

Preheat oven to 160*
In your food processor grind the almonds and coconut butter until smooth
Place a medium sized sauce pan on medium heat on the stove

Add your almond-coconut mixtures, honey and vanilla to pot and stir well
Once your mix has been heating for a couple minutes add the cocoa powder and stir well until all cocoa powder chunks have dissolved
Add the sea salt and stir well
Remove your saucepan from the heat
Add the shredded coconut to your pot and stir until ingredients are combined
Line a cookie sheet with parchment paper
Create 3cm with your dough and place on lined cookie sheet (wet your hands every few balls to get them to stick together)
Cook the macaroons for 10-11 minutes (you don’t want to overcook these or the bottoms will burn and turn dry)