Imagine sinking your teeth into a decadent chocolate treat that's not only mind-blowingly delicious but also completely guilt-free and packed with nutrition. These raw chocolate coconut macaroons are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. Perfect for health enthusiasts, raw food lovers, and anyone craving a quick, no-bake sweet sensation that'll satisfy your chocolate cravings while nourishing your body.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Raw Food
Serves: 12 servings
Ingredients
- 2 cups shredded coconut
- 1 cup almond flour
- 1/2 cup raw cacao powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, combine the shredded coconut and almond flour, ensuring they are well blended and any clumps are broken up.
- Sift the raw cacao powder into the coconut and almond flour mixture, stirring thoroughly to create an even chocolate-colored base.
- Add the maple syrup, vanilla extract, and pinch of salt to the dry ingredients, mixing with a spatula or wooden spoon until the mixture becomes cohesive and starts to stick together.
- Using clean hands, gently press and compact the mixture, forming small rounded mounds approximately
- 5 inches in diameter. The consistency should be moist enough to hold shape but not wet.
- Place the formed macaroons on a parchment-lined flat tray or dehydrator sheet, ensuring they are not touching each other.
- If using a dehydrator, set the temperature to 115°F (46°C) and dehydrate for 4-6 hours until the exterior is slightly crisp but the interior remains soft.
- If not using a dehydrator, refrigerate the macaroons for at least 1 hour to help them firm up and allow flavors to meld.
- Store in an airtight container in the refrigerator for up to 5 days. Best served chilled.
Tips
- Texture is Key: Ensure your coconut and almond flour are finely ground for a smooth, consistent mixture. Sifting ingredients helps prevent clumping.
- Moisture Control: The mixture should be just moist enough to hold shape. If too dry, add a little more maple syrup; if too wet, incorporate more coconut or almond flour.
- Uniform Size: Use a small ice cream scoop or tablespoon to create consistent macaroon sizes for even dehydration and appealing presentation.
- Chill for Perfection: Refrigeration helps these macaroons firm up and enhances their flavor. Don't skip this crucial step!
- Storage Hack: For longer preservation, you can freeze these macaroons for up to 2 weeks. Just thaw for 10-15 minutes before serving.
- Flavor Variations: Experiment by adding a sprinkle of sea salt, a dash of cinnamon, or rolling the macaroons in extra cacao powder for added complexity.
Nutrition Facts
Calories: 135kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
