I’ll be serving up awesome dishes from the menu of my imaginary vegan B&B all month long.
Happy Halloween my friends!
The stormy weather this week has set the tone for something rather solemn. The swirling winds, drizzle of rain and rolling grey clouds makes it feel like we’re all in the starting vignette of a horror film. But rather than being a harbinger of beginning this melancholy marks the end of something spectacular – the amazing Vegan Month of Food!
It has been so much fun to share 22 brand new recipes with you. Having you as my guest has made it easy to maintain the momentum.
Today, as I close down the B&B, I have one final treat to share with you. A simple macaroon infused with the flavours of a traditional carrot cake. I dehydrated a batch so that it will travel well and go with you where ever your heart desires. Fill up your mug with warm tea and I’ll wrap up a few of these. You’ll appreciate them even more when you’re on the road.
I made them look like little pumpkins for Halloween. I thought you’d appreciate that 
As we say goodbye to the furious pace of veganmofo (at least for 11 months), I’d like to thank all 600 of the bloggers from around the world who participated, the volunteers who make the event happen and the readers who make it all feel worth the effort.
You make my world fun and delicious! I hope I do the same for you.
Again, thank you for being my guest. As I close the door behind you I’ll think:
Can miles truly separate you from friends…. If you want to be with someone you love, aren’t you already there?
~Richard Bach
And in my heart you’ll always be here, to share a steaming cup of tea and a carrot cake macaroon with me.
Ingredients
- 1 1/2 cups unsweetened, shredded coconut
- 1/4 cup carrot juice
- 1/2-3/4 tsp cinnamon
- 1/2 tsp ground ginger
- pinch of clove
- 1/2 tsp vanilla extract
- 1/8 tsp freshly grated nutmeg
- 1/2 tsp lemon zest
- 1/2 cup walnuts, ground
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- pinch of sea salt
Instructions
- In a medium bowl combine the carrot juice and coconut. Stir until the coconut takes on a bright orange colour.
- Add the remaining ingredients and stir to combine.
- Using a small ice cream scoop out (1 inch in diameter) make small balls of batter (makes approximately 16 macaroons).
- If you have a dehydrator, warm the macaroons for 6-8 hours at 115 degrees. This will intensify the flavours and firm up the texture.
- If you don't have a dehydrator place the macaroons in the fridge or freezer to firm up.
xo
p.s. Congratulations to all the Vegan MoFo bloggers – you did it!
