While browsing my list of favorite blogs recently, I came upon Jen’s (Chocolate and Ginger) “Almost Vegan Chocolate Coconut Almond Macaroons” recipe.
Made it this afternoon and it came out perfect and delicious! Thank you Jen! 🙂
I sub the cacao bliss with 2 tbsp of cacao powder and approx. 3 tbsp of coconut cream (because I couldn’t find the oil) and I did add the optional dash of cinnamon. I made three batches, and in one batch, I actually added a bit of water. I found that the cream (oil) or water is really used as the binding agent as the ingredients are pretty dry, but don’t worry, a little bit is a lot here. Just so you know, I am bringing these to work on Monday (if they last that long). Lol.
Jen’s Almost Vegan Chocolate Coconut Almond Macaroons
(Makes approximately a dozen mini muffin sized bites)
- 1 cup organic unsweetened shredded coconut (*this took a while to find for me. I did get it in an Asian grocery store in the end at their refridgerate section. it was freshly grated.)
- 1/4 cup organic raw almond meal (*available in Trader Joe’s)
- 1 tbsp of unbleached flour (can sub in coconut flour to be gluten-free)
- 2 tbsp melted cacao bliss (a raw chocolate coconut butter) or just use regular coconut oil and add a couple tbsp of cocoa/carob powder (*I used 3 tbsp coconut cream and 2 tbsp Trader Joe’s Fair-Trade cocoa powder)
- 2 tbsp of maple syrup (can sub in honey, agave nectar or brown rice syrup)
- pinch of vanilla salt (or salt + 1 tsp of vanilla extract) (*I did the pinch of salt and 1 tsp of vanilla extract)
- dash of cinnamon (optional) (*did add in the cinnamon)
Mix together all the ingredients in a bowl and spoon the mixture into a mini muffin tin. Bake at 325F for about 14 minutes and allow to cool before removing from the pan.