Today’s recipe is inspired by all of you lovely readers.…
While I find my Crohn’s symptoms are much less active when I limit the amount of eggs, nuts, and even naturally occurring sugars (i.e. fructose, honey, and maple syrup) I eat in addition to eliminating all grains and dairy, some days I’m totally jonesing for a sweet treat. I have a few go-to recipes for when that happens. One such appease-the-need-for-a-sweet-treat recipe is this delectable, fudgy, no-bake chocolate macaroon.
This recipe comes from an attempt to replicate a paleo version of my maternal grandmother’s legendary macaroons — everyone loved them! Sadly, she passed away when I was only a few months old. And although I never got to know her, I really do feel connected to her through the love of cooking and baking she passed on to my mom and me.
My mom and I are the bakers in the family, and we both enjoy taking up the challenge of paleo-ifying recipes like this one. These tasty little orbs of grain-free, dairy-free, and refined sugar-free chocolatey goodness are bound to cure your craving for a wee something sweet. Enjoy!
No-Bake Chocolate Macaroons (Paleo, Vegan)
Author: Martine Partridge
Recipe type: Treats
- 1 c chopped, pitted dates
- ⅔ c water
- 2 tbsp maple syrup (optional)
- 1 tbsp pure vanilla
- 2 tbsp coconut oil
- ⅓ c cocoa powder (I like Camino brand because it's organic and free trade)
- ½ c unsweetened, shredded coconut (medium)
- 1 c nut flour (almond, hazelnut, etc.)
- Extra coconut for rolling
- In a medium saucepan simmer dates in water and optional maple syrup until soft and thick -- about five minutes. Stir so that you have a thick paste.
- Remove from heat and mix in vanilla, coconut oil, and cocoa powder. Allow to cool slightly about five minutes.
- Stir in ½ c shredded coconut and 1 c nut flour and combine thoroughly.
- Scoop mixture into 1 tbsp measures and roll in coconut.
- Place in refrigerator until chilled and firm. These also freeze exceptionally well.