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Ambra Torelli

Ingredients
  

  • For the AIP Coconut Macaroons:
  • 30 gr Erythritol
  • 2 free range Egg Yolks about 30 gr
  • 30 gr Sweet Potato Starch
  • 1 tsp Ginger Juice
  • 1 tsp Apple Cider Vinegar
  • 1 1/2 tsp Vanilla Extract
  • 20 g of Fresh Squeezed Orange Juice
  • 25 g melted Coconut Oil
  • 2 free range Egg Whites
  • 1/2 tsp of Baking Powder
  • 1/2 tsp of Sodium Bicarbonate
  • 40 gr Coconut Flour
  • For Garnishing:
  • 1 tbsp of shredded Coconut Flakes
  • For the Prune & Chocolate Filling:
  • 30 gr pitted Dried Prunes
  • 20 gr 100% Dark Chocolate*
  • 1 tbsp Coconut Milk
  • * to keep this recipe AIP replace the chocolate with 20 more grams of dried prunes.

Instructions
 

  • PROCEDURE:
  • Preheat the oven to 350 F.
  • Beat yolks and erythritol until foamy.
  • Add in the sweet potato starch and keep on mixing well until creamy.
  • Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
  • Add in the whites, mix well and lastly add in the coconut flour.
  • When the batter is smooth and rather solid, transfer it into a pastry bag.
  • Line a baking pan with parchment paper and squeeze out dollops of batter on the pan, swirling the pastry bag around so you can give it a circular shape.
  • Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
  • When the AIP Coconut Macaroons are ready, take them out of the oven, place them on a griddle and let them cool down while you prepare the Prune Chocolate Filling.
  • Blend the dried prunes together with the coconut milk until creamy.
  • Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
  • Scoop a teaspoon of Prune & Chocolate Filling on the bottom of one of the AIP Macaroons and sandwich another one on top. Continue until finished and enjoy your amazing grain free dessert!