Prepare date paste or use another liquid sweetener such as maple syrup, coconut nectar, etc. Blend all ingredients for date paste in a high speed blender or food processor. Store paste in an air-tight container in the refrigerator.
Blend oats in a high-speed blender or food processor.
Add shredded coconut, date paste, coconut oil and vanilla and blend.
Scoop out half of the mixture into a bowl.
Choose a flavor add-in to add to the remaining mixture in your blender (i.e. add ¼ tbsp matcha powder to make matcha macaroons).
Using a tablespoon scoop out dough onto dehydrator tray.
Place remaining mixture from bowl back in your blender and choose another flavor add-in (i.e. add ⅓ raspberry purée for raspberry macaroons).
Using a tablespoon scoop out dough onto dehydrator tray.
Dehydrate at 115 F for about 8 hours.
Notes
For macarons using flavor add-in powders, dehydrate at 115 F for 6-8 hours. For macarons using flavor add-in purées, dehydrate at 115 F for 8-10 hours. If you do not have a dehydrator, bake on low heat in the oven until outside is dry and the center is still soft.
Recipe by Raw Manda at https://rawmanda.com/matcha-raspberry-acai-macaroons/