Happy New Year to you all!
I hope you have all spent some time with loved ones and are ready to tackle 2018 full on. We have spent a fair portion of this celebratory season socialising with family and friends with a recharge being the result. However, it is not uncommon to feel as if you we spend the whole of December and early January eating or cooking and the last thing you want to do is think about more food. As we started to settle back into normal and routines and head back to work last week we received an invite to head over to some good friends for a casual meal and yet more socialising. Hell yes, we responded! 🙂
Our contribution for the evening was to bring the dessert! AAAGH I thought more food!!!
I know, I know not that onerous a task but my thoughts were bouncing from one recipe to another, should I make a Raspberry Coconut cake or perhaps the dairy-free Berry Cheesecake. My internal chat was all aflutter and the list of desserts was long and they all seemed too much.
So I scoured my recipe books and files for something that was DELICIOUS but also light and tasty.
I absolutely love coconut and chocolate so this version of a no-bake macaroon ticked all the boxes and really was a must.
- ingredients in cupboard
- portion controlled and
- best of all soooooo yummy!
I can guarantee that unless you hide these from yourself and others that there will be none left in a short time. Moderation is the key as they are rich but also light and tasty so overindulgence is almost certain! My friend ‘popped’ into see us the next day on some pretext however admitted he only came over to eat some more of the Macaroons!
So here is the recipe –
Too Easy Choc Macaroons
2 cups shredded unsweetened coconut
¼ to ½ cup raw cacao powder – this will depend on how rich and chocolatey you want them. 🙂
½ cup maple syrup
¼ cup Raw Almond and Chia Butter (homemade or store bought – check ingredients for nasties!)
¼ teaspoon Himalayan or Celtic sea salt
Dash of pure organic vanilla or ½ vanilla bean (optional)
- Place all ingredients in a bowl and mix well to combine all ingredients thoroughly.
- Spoon onto plate or tray lined with baking or parchment paper, shape into balls and press down slightly to give the appearance of a cookie.
- Place in freezer for minimum 1 hour before serving chilled.
These will keep in the freezer for about 2 months (but only if you hide them from your family and friends)
*Based on the original recipe from ‘Everyday Detox’ by Megan Gilmore and some trial and error by me. 😉
A couple of other flavours you could try;
Orange rind – for the Jaffa flavour
Peppermint oil – for the after dinner mint treat
Dried cranberries or other dried berries – for flavours bursting at the seams
Switch the Almond butter for another nut butter ie Hazelnut or Pecan, Walnut etc
The list could go on, and is only limited by your imagination. I hope you will give these little treats a try. Remember serve them chilled as they will ‘melt’ quickly. Please leave me a comment and tell me what your version was like.