Macaroons will always have a special place in my heart. It’s the one dessert my mom used to make for us all the time growing up. Hers were baked though and made with condensed milk. I can’t have dairy anymore so no condensed milk for me but I guess that started my love for coconut so young! I absolutely love coconut anything so I hope enjoy these nutrient dense bites I created for you! These can be made into an energy ball or more of a flatter cookie shape as shown here. The perfect bite that is Vegan, Dairy-Free, Gluten-Free, Grain-Free, Refined Sugar Free and still delicious to satisfy that sweet tooth I know I have and I hope you have too!
I’d love for you to try my recipe 🙂 ! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! To never miss a post again, you can subscribe to my blog on your right hand panel and receive some free meal prep tips too!
No Bake Chocolate Macaroons
- 2 cups shredded coconut (unsweetened)
- 1 cup almond flour (or grind up almonds very fine to make flour)
- 1 cup of mixed nuts/seeds (I used walnuts, brazil nuts and pumpkin seeds)
- 2 heaping tbsp cacao powder (or unsweetened cocoa powder)
- 2 tbsp cacao nibs (or mini chocolate chips)
- 2 heaping tbsp almond butter
- 2 tbsp olive oil
- 2 tbsp almond milk
- 10 medjool dates (pits removed - soaked in warm water for 20 minutes)
- Remove pits from dates and soak in a bowl of warm water for 20 minutes (or while you gather the remaining ingredients).
- Add all the dry ingredients to a food processor and blend on high for 2 minutes. Scrape the sides of the processor if needed. The mixture should be begin to look very fine.
- Add the wet ingredients and mix for another 2 minutes on high.
- Open the food processor, pinch some dough between your index and thumb. If it sticks, together, continue to the next step. If it doesn't, add a bit more almond butter until you think it'll stick together well. Taste the mixture. Add more sweetness if required
- Form into cookie shape or balls, whichever you prefer! About 1 heaping tbsp of mixture makes one macaroon. Let set in the fridge for 30 minutes and enjoy. Store any extras - if you have any... in the fridge.
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