Nutty “Chocolate” Coconut Macaroons (Clusters) [Dairy free, Gluten free, Grains free, Sugar free, Vegan]
Coconut macaroons, the modern phrase for coconut clusters, that our Grans and Moms’ made in some form for us during the growing years. Over the recent past, they have been re-created in many amazingly delicious forms and this superfoods version, for me, tastes very much like a Ferrero Rocher chocolate.
Moulded into balls, this delightful, no bake sweet treat is crispy on the outside and soft on the inside, with a delectable choclaty taste, enhanced by the nuts and made chewy and protein packed, by the chia seed inclusion.
A fabulous tasting pre-workout snack too, the coconut oil binds the mixture together perfectly to ensure that these clusters set well, and delivers a filling, healthy fat treat in them.
These are pretty much irresistible for lovers of chocolate and coconut. The raw cacao in this recipe, combined with raw honey and nut butter, most certainly delivers the chocolate taste without the refined sugar inclusion.
A gluten free, refined sugars free delight, these macaroons may be shaped as you desire – quick to make, and it sets within 10-15 minutes refrigerated, it delivers a big punch in each bite – very moreish in fact! 🙂
2 cups desiccated coconut
¼ cup raw cacao powder OR unsweetened cocoa powder
½ cup nut butter
¹/³ cup raw honey
2 tblsp coconut oil
1 tbslp chia seeds
½ cup chopped raw nuts ( I used a combination of pecans and walnuts)
1 tsp vanilla extract
- Add the coconut oil to a large non-stick pan melt it on low stove top heat.
- Add in the raw honey and using a wooden spoon, stir to combine with the coconut oil, nothing the golden colour.
- Now add in the nut butter and and stir-mix it well to combine with the coconut oil and raw honey.
- Spoon in the vanilla extract and the chopped nuts and stir well to ensure an even mix.
- Add in the chia seeds and combine it well with the thick liquid mix.
- Finally, add in the cacao / cocoa powder and desiccated coconut and mix it well.
- Switch off the stove and remove the pan from the heat.
- Using a 1 tablespoon measuring spoon, scoop single spoonfuls of the mixture and if preferred, mould into ball shapes, or spoon the mixture onto a baking paper lined tray. This mixture makes between 20 to 25 coconut macaroons.
- Refrigerate for 15-20 minutes to set and once they are firm, the coconut macaroons are ready to eat.
- These freeze well, and are worth the freeze, for when you crave something sweet. Defrost by removing from the freezer and allowing the macaroons to thaw out at room temperature.
Recipe acknowledgement: Nature’s Way