Looking for a festive raw & vegan dessert centerpiece for your holiday celebration? Make this gluten-free Croquembouche from Hail Merry Blonde Macaroons. No bake- just decorate. Even the Paleos will love the “melt in your mouth” macaroons made with raw coconut oil and organic maple syrup. Plus, this vegan and dairy-free dessert is safe for both celiacs and diabetics, and contains zero cholesterol.
Croquembouche is a traditional French cake for weddings and christenings. It typically features profiteroles, which are small cream puffs filled with pastry cream, stacked into a cone shape and held together with a delicate web of caramel. Sometimes it is drizzled with chocolate sauce. Here in the US, it is often used as a festive dessert centerpiece during the winter holiday season.
To make this raw, vegan Croquembouche, you will need about 100 Hail Merry Blonde Macaroons- or 13 3.5-ounce bags. To assemble, choose a decorative serving platter. For the bottom layer, arrange 35 macaroons into a circular formation.
Continue building the croquembouche by adding smaller circular layers until the classic tower shape has been achieved.
2nd layer= 24 macaroons
3rd layer= 18 macaroons
4th layer= 11 macaroons
5th layer= 5 macaroons
6th layer= 3 macaroons
7th layer= 1 macaroon
8th layer= 1 macaroon
Lightly drizzle raw chocolate glaze over the croquembouche. Decorate with candy, nuts or flowers. Dust with coconut flakes to give the illusion of snow. Serve immediately or store in refrigerator until needed.
Raw Vegan Chocolate Glaze
1/2 cup agave nectar
1/2 cup cacao powder
2 tablespoons coconut oil, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract (optional)
Makes ½ cup.
1. Blend all ingredients together until smooth. If too thick add more melted coconut oil, 1 teaspoon at a time. The glaze needs to be able to drizzle over the macaroons.