- for the macaroons
- 2 TBS white chia seeds + 1/3 cup coconut, almond, or cashew milk
- 3 cups unsweetened desiccated coconut (finely shredded)
- 1/4 cup pure maple syrup
- 2 TBS extra virgin coconut oil, softened
- 1/2 tsp vanilla extract
- 34g freeze-dried raspberries
- chocolate coating
- 1 cup (about 6oz) dairy-free dark chocolate
- 1 tsp coconut oil
- Line baking sheet with parchment paper. Set aside.
- In a small bowl combine chia seeds with water, set aside for 5 minutes until thick gel forms.
- In a large mixing bowl add shredded coconut, maple syrup, softened coconut oil, vanilla and the chia seed gel. Mix well with large spoon or sturdy spatula until combined. Gently fold in freeze-dried raspberries.
- Using a slightly rounded tablespoon, firmly pack coconut mixture into the tablespoon very tightly, then gently transfer onto lined baking sheet. Continue this method until all the coconut mixture has been used up. You should get roughly 24 or so macaroons. Pop in freezer for 5-10 minutes before you prepare the chocolate.
- In a medium microwave-safe bowl add chocolate chips with coconut oil. Melt in 15 second increments, stirring between until chocolate is fully melted.
- Once the macaroons have fully chilled, dip the bottoms of the macaroons into the chocolate and set on lined baking sheet. Then you can go back over and drizzle the tops of the macaroons with more chocolate. The chocolate should set fairly quickly but you can pop the tray back in the freezer to speed up the process.
- Once the chocolate has set on the macaroons, gently remove the macaroons from the tray by pulling back the parchment paper. And they’re ready to eat!
Store macaroons in airtight container in fridge, up to two weeks. Macaroons can also be stored in freezer, but allow to thaw before enjoying,
- Serving Size: 1/24th
- Calories: 145
- Sugar: 6g
- Sodium: 6mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg