Maple Coconut Caramel Macaroons. V. GF.

Occasionally, I receive packages of food to try, test out and review. Two weeks ago I received this wonderfully adorable Cake in a Crate kit from Bob’s Redmill. I’m an ambassador for them and love their gf products & use them often.  I hadn’t heard of Cake in a Crate but when I finally had a chance to look them up – what an adorable and fantastic idea.  Basically you can buy yourself or someone else a kit to make a lovely vegan and gluten free treat/dessert – slice of decadence.  See below for the recipe I used and a discount code off your first kit.

I originally shared this on my Insta stories and had several people email me that they ordered the kits as gifts.  The packaging is absolutely adorable!  Every single thing you need is measured out and packaged perfectly.             
Isn’t this the prettiest gift idea? Plus no butter or eggs and the package is completely shelf stable!

So the recipe kit I received was for maple coconut caramel macaroons by Half Baked Harvest.

Ingredients:

3/4c maple syrup
1/4c of canned coconut cream
1 tbl coconut oil
3c Bob’s Redmill Flaked Coconut
1/2c Bob’s Redmill Almond Flour

Topping:

5 oz dark chocolate, melted
2 tbl pumpkin seeds, toasted
Flaky sea salt

Method:

Preheat your oven to 350 degrees.  Toast your pumpkin seeds for 5 mins.

In a saucepan, over medium heat combine maple syrup, 1/4c coconut cream and oil.  Whisk and bring to a boil over medium heat.  Cook for 5 minutes and then remove from the heat – continuing to whisk.  Add the vanilla and a pinch of salt.  Set that aside.

Into a food processor blend 1/3 cup of the caramel, coconut flakes and almond flour. Process until it can be pinched together and it sticks. Using a small scooper, pack in the mixture TIGHTLY and place the balls onto a prepared baking sheet (lined with parchment).  Bake for 10 minutes until golden.

Bake until golden.

Let those cool.  In a microwaveable bowl, add the chocolate chips and melt in the microwave – stopping and stirring every 30 seconds.  Once melted, remove and then dip the macaroons (bottom) into the chocolate and set back on the parchment.  Then drizzle with a fork – chocolate on the top of the cookies.  Add a sprinkle of the seeds and then drizzle with some caramel.  Store in the fridge to harden then enjoy at room temperature or keep in the fridge.

  
The messier the better 🙂


Enjoy!

They were gracious enough to share a generous discount code for your first kit. Please use:  NEWBIE when placing your order here.

Thank you to Bob’s Redmill for sponsoring this post.

Sunday:  8 outdoor miles
Monday: HIIT workout/treadmill 2 miles
Tuesday: 13.1 outdoor miles
Wednesday: rest day
Thursday: 8 outdoor miles (12 degrees with 40 mph winds)

That’s a wrap!  ~ xo

— Knead to Cook