Raspberry Rawcoroons

Deliciously nutty, slightly tangy, mildly sweet, these rawcoroons are the perfect dessert, mid day snack or even quick breakfast treat. It had been a while since I made rawcoroons. For some time there I was making them almost as soon as a batch ran out. It was one of my favorite treats to bring to parties, camping, potlucks, etc…. as they travel so well and are generally such a hit. In all honesty, I am surprised that this is only my 3rd rawcorron post. I have created so many flavors over the years! If you are interested in seeing my other two posts, I made a cacao one, and a lemon cashew one. Noticing that this is just my 3rd post, you can expect to be seeing me pulling out some old recipes and photographing them so I can share them with you here!

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Ingredients:

  • 2 cups shredded raw coconut, quickly pulsed in the blender to break them down a bit
  • 2 cups ground raw almonds, ground in the blender to create almost a flour like quality but not so fine
  • 1/2 cup freeze dried raspberry powder, ground in the blender
  • 2 TBS lucuma powder
  • 1/4 cup + 2 TBS coconut sugar
  • 1/2 cup water
  • 1/4 cup melted coconut oil

Steps:

  • mix everything in a large bowl until very well combined. I like to mix all dry ingredients first then add the wet ones.
  • scoop in ball shape and put on a dehydrator tray, on the mesh screen
  • dehydrate at 105*F for about 10 hours or until crispy on the outside and slightly moist on the inside
  • will save for at least a week on the shelf, even longer in the fridge
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18 thoughts on “Raspberry Rawcoroons

  1. I really can imagine how fabulous these are! Just gorgeous! I thought at first you were speaking a new language with your inventive, creative Rawcaroons! You are one clever lady! Lovely photo too!

  2. These look SO good!! When I saw this post in my inbox I misread it as ” Raspberry Raccoons” ( tired mom brain) for a hot minute and was like WHAT! Glad to see these are not racoon desserts and instead delicious rawcoroons 🙂

    • Haha! I posted this recipe on my FB page and someone thought the same thing! It never dawned on me that people might mis read it but now I can’t stop seeing raccoon when I look at my recipe!! Dang it 😜 it’s definitely way tastier, not that I know what raccoon tastes like.

  3. Wow I had never before heard about something such as rawcorrons, bey they look amazing!!
    In Brazil, where I come from, we have something that reminds me of this, coconut based balls, but they are not crisp on the outside, just a little drier, and creammy on the inside. we call them “beijinhos”, and they taste GREAT!
    Rawcorrons sounded to me like a mix between beijinhos and a sugary bar of cereal. heaven!

    • Rawcoroons is my made up name for a raw macaroon 😊 which is made of shredded coconut as a base. Sounds kinda like beijinhos! Most if my rawcoroons are soft on the inside with a slight crunch on the outside and I do believe it’s like heaven in my mouth ☺️

  4. Pingback: Coconut Haystacks | Pamplemousse

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