Makes a dozen

Ingredients
Macaroons:
3/4 cup almond flour
1 Tbsp orange zest
a pinch of sea salt
1/4 cup raw agave nectar
2 cups finely shredded unsweetened coconut
1 cup dried cranberries

Chocolate:
1/4 cup raw cacao powder
1/4 cup raw coconut oil
2 Tbsp raw agave nectar
a pinch of sea salt

Place almond flour, orange zest, sea salt in the food processor and process until well combined. Add the agave nectar and pulse until the mixture holds together. Place the mixture in a bowl, and knead in the coconut and cranberries. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.
To make chocolate, whisk all ingredients together until smooth in a bowl and let sit until it thickens a little (about 15-20 min). Lay out a sheet of foil on a sheet pan. Dip each macaroon into the chocolate and place on the foil. Once all dipped, put in the freezer to set. Once chocolate has hardened, enjoy!

Delicious Recipe courtesy of:
Raw Vegan Recipes – Facebook Page