Caramel Macaroons

Ingredients:

1/4 cup raw cashew butter (make your own in the processor if need be)

1/4 cup coconut butter, melted (slowly!)

1-2 tablespoons yacon syrup

1/2 cup coconut shreds

3 dates

pinch or so of salt

Directions:

Process cashew butter and coconut butter in food processor. Add yacon syrup and salt. Then add in coconut shreds and process until balls form.  Then use a melon baller or your hands to form into balls. They will be quite soft. Put on wax paper or non-stick surface on a plate and freeze for at least a half hour. They are done when they are firm. Store in fridge.

Adapted recipe and picture from A Bitt of Raw