I won a variety pack of Rickaroons in a contest. Rickaroons are macaroons made with all quality ingredients such as shredded coconut, coconut oil, coconut nectar, almond butter, and dark chocolate. All products are wheat, refined-sugar, gluten, and grain free. They are also vegan. I mean, come on, how much better/healthier does a special treat get?
Rickaroons have four main flavors; Chocolate Blonde, Icy Brunette, Mocha, and, my personal favorite, the Megaroon. I gave Mike the Chocolate Blondes, Icy Brunettes, and Mochas… Then, I hid the Megaroons for myself.
Oh–Rickaroons also just came out with a new seasonal flavor, Rick-or-Treat. The company just released it for retail a few days ago, so we did not try it. However, I am sure it is awesome.
Speaking of seasonal… I paired two Mocha Rickaroons with some homemade Dairy-Free Pumpkin and Cacao Nib Ice Cream. Yes, fragrant moist mocha macaroons and strong pumpkin spice flavors melded together into one decadent treat.
“Delicious autumn! My very soul is wedded to it” – George Eliot
-cream from 2 cans full-fat coconut milk
-2 TBS pumpkin purée (1/4 cup for more pumpkin flavor)
-1 1/2 tsp cinnamon
-1/2 tsp nutmeg
-1/2 tsp vanilla extract
-2 TBS raw honey (or to taste)
-cacao nibs (I use nibs that are sweetened with Coconut Nectar)
-2 Mocha Rickaroons
Blend all ingredients together except the cacao nibs and macaroons. Stir in cacao nibs. Pour liquid into ice cream maker and follow the maker’s instructions OR skip this step and pour the liquid straight into a glass storage container. Then, place the container in the freezer overnight. Put the ice cream on the counter before serving to let it thaw some. Place between two Rickaroons and prepare to be amazed 😉
I do own an ice cream maker, but did not feel like using or cleaning it. Ultimately, however, either method will work.