As many of you may have guessed, my two loves are food and oils. And of COURSE, it seems about right that I'd combine them, all in due time. Actually, I've been pairing them for years, and only now decided to finally do something about it and write these recipes down.
So, as a little treat for upcoming Valentine's, the only sensible thing to do is to make something decadent and ALL about chocolate. And you know what goes well with chocolate? Orange.
I only use the Young Living Vitality oils (the ones with the white label) since they have FDA GRAS status (generally regarded as safe) and are safe to ingest. In fact, Young Living made it super easy for you to know how to use them and even included directions in the label: add a drop or two to a capsule and ingest. For most of them, I just prefer to use them in foods since they're oh so delicious. Like tangerine in my Dandy Blend with coconut creamer, lime in my water, peppermint in my raw brownies. And this one, right here:
So without further ado...here we go....
3 cups shredded unsweetened coconut
4 tablespoons Coconut Nectar (may replace with maple syrup)
13 drops Young Living Orange Vitality Essential Oil
½ cup Coconut Nectar (may replace with maple syrup)
¾ cup cacao powder
⅔ cup melted coconut oil
7 drops Young Living Orange Vitality Essential Oil
Combine the macaroon ingredients in a food processor until the mixture resembles couscous and stays pinched between fingers. Using a spoon or a mini scoop, create 1 tablespoon-full macaroon “balls”. Refrigerate for about an hour.
After they are well chilled, combine the chocolate coating ingredients in a high speed blender. The longer this sits, the more it wants to thicken, so work fast. Coat each macaroon with the chocolate coating, and set them aside. Refrigerate another hour so they solidify even more. Serve cold, with some orange shavings on top. I bet you can’t eat just one! The bowl is fun to clean too :)