Rawrons

Rawrons

By
From
Pana Chocolate, The Recipes
Makes
20–25
Prep
30 mins
Photographer
Armelle Habib, Chris Middleton

These soft sandwich cookies are the perfect raw version of the modern-day macaron. They can be made with any filling – we love nut butter, fruit chia jams, our ganache, and homemade caramel.

Ingredients

Quantity Ingredient
75g cashews, soaked
60ml filtered water
3 tablespoons coconut sugar
2 teaspoons cacao powder
25g nut flour
25g desiccated coconut

Equipment

Quantity Ingredient
blender
food processor
or spice grinder
piping bag
dehydrator with mesh tray
bain-marie

Method

  1. Blend the cashews, water, coconut sugar and cacao powder in a high-speed blender until smooth, then transfer the mixture to a bowl.
  2. Blitz the desiccated coconut and nut flour together in a food processor until very fine.
  3. Fold the coconut and nut flour mix into the cashew mix.
  4. Transfer the mixture to a piping bag and pipe small rounds approximately 2.5 cm in diameter onto a mesh dehydrator tray or baking paper-lined tray.
  5. Dehydrate the biscuits at 40°C for 12–24 hours, then remove and allow to cool.
  6. Pipe your desired filling onto half of the biscuits and sandwich them together with a top biscuit.
  7. Serve immediately.

Note

  • These biscuits will keep well without filling, in an airtight container in a cool, dry place.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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