These raw chocolate macaroons are a perfect snack for your sweet tooth! With a hint of sweetness, chocolate and coconut these cookies will become your new favorite go to snack.Recipe and photo by Laura Marquis, from Sweets in the Raw: Naturally Healthy Desserts, reprinted by permission.
Raw Chocolate Macaroons
With a hint of sweetness, chocolate and coconut these cookies will become your new favorite go-to snack.
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Servings: 12
Ingredients
- 1 1/2 cups unsweetened shredded coconut
- 2 teaspoons cacao powder
- 1 tablespoon refined coconut oil warmed
- 1 tablespoon date paste or 1 to 2 large soft pitted dates
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Pulse all ingredients in food processor until well combined but still chunky.
- Use a mini ice cream scoop or tablespoon to create small bite size balls.
- Set on a plate lined with parchment paper.
- Refrigerate for 10 minutes or until firm. Serve and enjoy.
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Laura Marquis owns a fitness studio in San Diego and blogs at Naturally Healthy Desserts.
- Here are more no-bake and raw sweets.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
2 Comments
Johanna Bronsztein
October 1, 2017 at 5:53 amit is 5 am in the morning ,and after reading this chocolate Macaroons recipe,I will go soon and buy the ingredients for my evening guests ,and what a treat this will be .love the veg kitchen place
I just became a vegan and I am learning step by step with all on your Veg Kitchen
Claudia
March 28, 2018 at 8:15 amI am assuming that you can use unrefined coconut oil, but don’t understand what is meant by “warmed.” How do you accomplish that without it melting, since you probably need it to be solid to hold the macaroons together? Or are two dates enough to bind them?
Happy Passover!