Your whole food, plant-based life.

Cacao Walnut Macaroons

I love the combination of chocolate and walnuts. This raw food recipe combines those two flavors and gives you health benefits to boot! Cacao is full of anti-oxidants, magnesium, iron and fiber. It contains many essential minerals. Cacao contains serotonin, dopamine and phenylethylamine, which help reduce depression and can create a feeling of well-being. Cacao also contains B vitamins, which help your brain to be healthy.



Walnuts are one of the most healthy nuts. They provide all kinds of benefits including omega 3 fatty acids and alpha-linolenic acid. Walnuts have been shown to reduce high cholesterol, and help diabetes. They also can help reduce high blood pressure, help prevent stroke, and clinical depression. You can find more information on nuts here: NUTS


Cacao Walnut Macaroons

  • 2 cups Dried Coconut (unsweetened)
  • 1/2 cup Almond Flour
  • 1/3 cup Cacao Powder
  • 1/4 cup Coconut Butter
  • 1/4 cup Maple Syrup*
  • 1/4 cup Agave Nectar (or liquid sweetener of your choice)
  • 1 Vanilla Bean (the scraped insides)
  • 1 cup Walnuts, Chopped
  1. Mix all ingredients except walnuts until very well combined. Stir in Walnuts. Shape into balls and dehydrate  at 116 for 4-5 hours.
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  1. Lori wrote on September 17, 2012

    2nd batch in 2 days!

    • Susan wrote on September 17, 2012

      Lori…they are nummy, no? Cheers!

  2. Kiera Sutton wrote on April 30, 2012

    Is there anyway to make this without the maple syrup and agave nectar?

    • Susan wrote on April 30, 2012

      I only test the recipes with the ingredients listed. If you find something that works…please feel free to share! Cheers!

  3. Tina~ wrote on November 30, 2011

    We have tree nut allergies, but coconut is ok for us. I can use sunflower seeds for the walnut for crunch, but do you think coconut flour will work in place of almond flour?

  4. Andrea wrote on November 21, 2011

    This is an excellent recipe. I’m allergic to walnuts, but pecans are an excellent substitute. I have 2 more batches in my dehydrator right now. Added goji berries to one batch just for something different. 😀

  5. Susan wrote on November 25, 2010

    Have you tried this recipe?

  6. Sheila wrote on November 25, 2010

    I have made macaroons before and they fall apart. Why is this and what can I do about it?
    Thanks so much for any help.

  7. Lisa wrote on March 21, 2010

    about how many do these make? Also, if I left out the dried coconut would that change the taste that much? I do not care for the texture of coconut.

    Thank you

    • Susan wrote on March 21, 2010

      It makes about 2 dozen and no…you can not leave out the coconut. It is a main ingredient in this recipe.

  8. Christina wrote on March 2, 2010

    How would you suggest baking these, since I don’t have a dehydrator?

    • Susan wrote on March 3, 2010

      Since this is a raw food site, I don’t suggest baking them! :-) On the other hand, you could set your oven at the lowest temp and check them every 10 minutes.

  9. helene wrote on March 2, 2010

    a great thing for the upcoming holiday of passover. thanks a bunch, love your recipes!!

  10. Diane wrote on March 2, 2010

    These look great! Couple questions – do you make your own almond flour? Also, do you soften the coconut butter first? I’ve been buying Artisana brand coconut butter, and it’s delicious, but hard as a rock unless it’s warmed up a bit.

    If I wanted to use vanilla extract, about how much do you think equals one vanilla bean?

    BTW, last time I made fudge, I used your technique of taking the almonds all the way to the butter stage in the Robocoup, and that was the best tip!

    • Susan wrote on March 2, 2010

      Yes, I make my own almond flour. I use soaked, dehydrated almonds or the remains from almond milk, dehydrated. Yes, I always soften the coconut butter. I would use 1/2 t vanilla.


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