July 11, 2014

No-Bake Chocolate Macaroons (Paleo, Vegan)

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!

5.0 from 1 reviews

Prep time

15 mins

Total time

15 mins

Author: Martine Partridge

Recipe type: Treats

Serves: 12

Ingredients

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

Instructions

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.