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Raw Green Matcha Macaroons



  1. Soak medjool dates in water for 3 hours. Drain.
  2. In a food processor, add medjool dates, coconut cream, agave, matcha powder and vanilla. Process until smooth.
  3. Add coconut and pulse until combined.
  4. Using a cookie scoop, create tightly packed round scoops about 1.5 tbsp in size and place on ParaFlexx lined Excalibur Dehydrator tray. Shape macaroons with fingers as needed.
  5. Dry at 115° F for 7 hours. Flip the macaroons over. Continue drying at 115° F for another 7-12 hours or until dry.