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Chewy Chocolate Macaroons

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Whip up a batch of these macaroons from Terry Walters for Valentine’s Day! These freeze well, so you can have a supply on hand for unexpected guests or just for sneaking a few when cravings arise.

Chewy Chocolate Macaroons

Ingredients

2 cups shredded unsweetened coconut
1⁄4 teaspoon sea salt
1⁄4 cup coconut milk
1⁄4 cup maple syrup
1 teaspoon almond extract
1 cup gluten- and dairy-free chocolate chips or
6 ounces dark chocolate

Preparation

Preheat oven to 350°F.

In large mixing bowl, combine coconut with salt. In separate bowl, whisk together coconut milk, maple syrup and almond extract. Add to coconut and stir until evenly moist.

Melt chocolate chips or chocolate in double boiler or in small pot over very low heat and pour into coconut mixture. Fold until evenly combined. Line cookie sheet with parchment paper. Scoop batter by the tablespoonful and place on cookie sheet in equal-size mounds.

Gently press to make each mound of mixture stick together. Bake 18–20 minutes or until tops appear dry. Remove from heat and place on rack to cool.

MAKES 18 macaroons

*Recipe and image courtesy of CLEAN FOOD, by Terry Walters.*

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Sweet Potato and Black Bean Burritos with Cashew Cheese

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Complete your menu by serving these burritos with Traditional Guacamole (page 100) and Tofu Sour Cream (page 104), topped with sautéed collard greens or chopped avocado and cilantro.

Sweet Potato and Black Bean Burritos with Cashew Cheese

Ingredients

BURRITOS

3 sweet potatoes or yams
1⁄2 cup corn, fresh or frozen
3 tablespoons lime juice
11⁄2 cups cooked black beans
1⁄2 red onion, diced
1 large tomato, diced
8–10 soft corn tortillas
11⁄2 cups prepared salsa
1⁄4 cup chopped scallions

CASHEW CHEESE

1⁄2 cup cashew pieces
1⁄4 cup nutritional yeast
1 tablespoon extra virgin olive oil

Preparation

Preheat oven to 400°F.

PREPARING SWEET POTATOES FOR BURRITOS
Place sweet potatoes on baking sheet or foil and bake 45 minutes or until soft. Remove from oven and cool.

PREPARING CASHEW CHEESE
In food processor, grind cashews to a fine meal. Add nutritional yeast and process briefly to combine. Add oil and process until you have a moist meal (do not overprocess or meal will become dough-like). Set aside.

ASSEMBLING BURRITOS
Set oven to broil. Place corn in strainer. Bring 1 cup water to boil and pour over corn to blanch or thaw.
Peel sweet potatoes and mash with lime juice. Fold in black beans, onion and tomato. Spoon filling into center of each tortilla, roll up and place, seam side down in shallow casserole. Spoon salsa over top and broil 3 minutes. Remove from broiler, top with cashew cheese and corn and broil 2 more minutes, watching closely to keep cheese from burning. Remove from broiler, top with chopped scallions and serve.

Serves 8.

*Recipe and image courtesy of CLEAN FOOD, by Terry Walters.*

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