Name: No-Bake Vegan Cocoa Macaroons
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 cup slivered or sliced almonds; 1/2 cup nut butter or tahini; 1/2 cup Medjool dates (about 8 to 10); 1/4 cup maca powder (or see note); 2 tablespoons cacao or organic cocoa powder; 1/2 teaspoon cinnamon; 2 teaspoons vanilla extract; 1/2 cup shredded coconut (plus more for rolling); 2 to 3 tablespoons maple syrup or agave nectar (to taste)

These no-bake vegan cocoa maca-roons pack almonds, dates, and cacao into a naturally sweet, energizing bite rolled in coconut - no oven, and ready in about 15 minutes.

Vegan no-bake coconut maca-roons piled on a plate

Key Ingredients & Substitutions

Almonds. Ground into the base of the maca-roons for texture and healthy fats. Swap in walnuts or cashews if you prefer.
Nut butter or tahini. Binds the mixture together and adds richness. Almond butter, peanut butter, or tahini all work.
Medjool dates. The natural sweetener and binder. Make sure they're soft and moist - if yours are dry, soak them in warm water for 10 minutes and drain well first.
Maca powder. Adds an energizing, malty flavor. If you're not using maca, omit it and substitute ¼ cup fine oatmeal or wheat germ.
Cacao or cocoa powder. Brings the chocolate flavor throughout the mixture.
Shredded coconut. Mixed in for texture and used again on the outside to coat each ball. Unsweetened coconut keeps these from turning too sweet.
Maple syrup or agave nectar. Adds a touch of extra sweetness. Adjust to taste depending on how sweet your dates are.

Variations

Chocolate-dipped. After chilling, dip half of each maca-roon in melted dairy-free chocolate and let set.
Nut-free. Swap the almonds and nut butter for sunflower seeds and sunflower seed butter.
Extra chewy. Add an extra date or two for a softer, chewier texture.
Spiced. Add a pinch of extra cinnamon or a dash of espresso powder for a mocha-spice flavor.
Citrus twist. Add a bit of orange or lemon zest for a brighter flavor.
Protein-boosted. Blend in a scoop of chocolate or vanilla protein powder, adding a splash of water if the mixture gets too dry.

Tips for the Best No-Bake Vegan Cocoa Maca-roons

Use soft, moist dates. Dry dates won't blend into a cohesive mass - soak them in warm water for about 10 minutes and drain well if they feel firm.
Process in stages. Grinding the almonds first, then adding everything else, gives the smoothest, most evenly textured maca-roons.
Add water sparingly. A tablespoon at a time is plenty - too much will make the mixture too wet to roll.
Wet your hands before rolling. This keeps the sticky mixture from clinging to your palms as you shape the balls.
Chill before serving. Refrigerating for about an hour firms up the maca-roons so they hold their shape.

How to Serve

Arrange these maca-roons on a plate for an easy no-bake dessert, snack, or lunchbox treat. They also make a great homemade gift when packed into a small tin or jar. Store any extras in an airtight container in the refrigerator for up to a week, or freeze them for longer storage - just let them sit at room temperature for a few minutes before serving.

Looking for more ways to use maca? Check out our 5 Vegan Maca Recipes roundup for more energizing ideas.

No-bake vegan cocoa maca-roons vertical photo

Recipe

No-Bake Vegan Cocoa Macaroons

5 from 5 votes

These no-bake vegan cocoa maca-roons blend almonds, dates, and cacao into a naturally sweet, energizing bite rolled in coconut.

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Prep Time: 15

Total Time: 15

Servings: 20 to 24

Ingredients

½ cup slivered or sliced almonds
½ cup nut butter or tahini
½ cup Medjool dates about 8 to 10
¼ cup maca powder or see note
2 tablespoons cacao or organic cocoa powder
½ teaspoon cinnamon
2 teaspoons vanilla extract
½ cup shredded coconut plus more for rolling
2 to 3 tablespoons maple syrup or agave nectar to taste

US Customary - Metric

Instructions

Place the almonds in a food processor and process until finely ground.
Add the remaining ingredients (except the extra coconut for coating) and process until the mixture starts holding together as a mass. If it doesn't come together after a minute or two — this depends on how moist the dates are and how dense the nut butter is — add water, no more than a tablespoon at a time, until it does.
Roll the mixture into 1-inch balls. Spread the extra coconut on a small plate and roll each ball in it to coat.
Arrange the coated balls on a plate and refrigerate for about an hour before serving.

Nutrition (Estimate per Serving)

Calories: 93kcalCarbohydrates: 9gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 7mgPotassium: 155mgFiber: 2gSugar: 6gVitamin A: 6IUVitamin C: 1mgCalcium: 45mgIron: 1mg

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