Ingredients
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For the Coating:
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1 cup unsweetened shredded coconut flakes
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1/2 cup unsulfured medjool dates, pitted and chopped (about 10-12 dates)
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1 tablespoon unsweetened cocoa powder (optional)
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For the Filling:
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1/4 cup unsweetened desiccated coconut flakes
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1/2 cup raw cashew pieces
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1/4 cup unsweetened cocoa nibs
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1 teaspoon vanilla extract
Directions
Sub-title: A Delicious and Healthy Twist on a Classic Dessert!
Description: These vegan chocolate macaroons are not only incredibly tasty but also packed with nutrients from their simple ingredient list. They’re a great alternative to traditional macaroon recipes and perfect for satisfying your sweet cravings while staying true to your plant-based diet.
Ingredients:
For the Coating:
• 1 cup unsweetened shredded coconut flakes
• 1/2 cup unsulfured medjool dates, pitted and chopped (about 10-12 dates)
• 1 tablespoon unsweetened cocoa powder (optional)
For the Filling:
• 1/4 cup unsweetened desiccated coconut flakes
• 1/2 cup raw cashew pieces
• 1/4 cup unsweetened cocoa nibs
• 1 teaspoon vanilla extract
Instructions:
1. In a food processor, combine the coating ingredients and process until a sticky dough forms. If necessary, add more date water, 1 teaspoon at a time, until the mixture comes together.
2. Roll the dough into small balls about the size of a walnut, about 1 inch in diameter. Place them onto a parchment paper-lined baking sheet.
3. For the filling, place all the ingredients in a separate bowl and mix well.
4. Using a spoon, scoop out about 1 teaspoon of filling and place it in the center of each cooled coating ball.
5. Gently press down on the filling to create a small indentation. Use your finger or a fork to spread the filling evenly over the surface.
6. Return the filled balls to the refrigerator for another 10 minutes.
7. Meanwhile, melt the chocolate in a double boiler or in the microwave in short bursts, stirring frequently, until smooth.
8. Remove the balls from the fridge and dip them halfway into the melted chocolate using two forks. Tap off any excess chocolate.
9. Sprinkle with optional toppings such as shaved dark chocolate, coconut flakes, or cacao nibs.
10. Place the finished macaroons back on the parchment paper and return them to the refrigerator to set for about 10 minutes.
Yield: Makes approximately 20-24 medium-sized macaroons.
Difficulty: Easy
Nutrition Information per Serving:
Serving Size: 1 macaroon
Calories: 115kcal
Carbohydrates: 14g
Protein: 3g
Fat: 8g
Saturated Fat: 8g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 1mg
Potassium: 131mg
Fiber: 2g
Sugar: 7g
Vitamin A: 1%
Vitamin C: 2%
Calcium: 1%
Iron: 2%
Note: The macaroon shells will be quite crunchy, but the inside filling provides a soft and chewy texture. You can adjust the consistency of the filling by adding more or less cashews and cocoa nibs.
Steps
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1
Done
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In a food processor, combine the coating ingredients and process until a sticky dough forms. If necessary, add more date water, 1 teaspoon at a time, until the mixture comes together. |
|
2
Done
|
Roll the dough into small balls about the size of a walnut, about 1 inch in diameter. Place them onto a parchment paper-lined baking sheet. |
|
3
Done
|
For the filling, place all the ingredients in a separate bowl and mix well. |
|
4
Done
|
Using a spoon, scoop out about 1 teaspoon of filling and place it in the center of each cooled coating ball. |
|
5
Done
|
Gently press down on the filling to create a small indentation. Use your finger or a fork to spread the filling evenly over the surface. |
|
6
Done
|
Return the filled balls to the refrigerator for another 10 minutes. |
|
7
Done
|
Meanwhile, melt the chocolate in a double boiler or in the microwave in short bursts, stirring frequently, until smooth. |
|
8
Done
|
Remove the balls from the fridge and dip them halfway into the melted chocolate using two forks. Tap off any excess chocolate. |
|
9
Done
|
Sprinkle with optional toppings such as shaved dark chocolate, coconut flakes, or cacao nibs. |
|
10
Done
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Place the finished macaroons back on the parchment paper and return them to the refrigerator to set for about 10 minutes. Yield: Makes approximately 20-24 medium-sized macaroons. Difficulty: Easy Nutrition Information per Serving: Calories: 115kcal |
