Raw Chocolate Macaroons

I’ve had a couple requests for some healthy “treat” recipes, so I thought I’d share one of my recent favorites this morning.

The original recipe came from Kristen’s Raw (I started with her recipe for Chocolate Crunch Hazelnut Macaroons), and I just slightly modified it to fit my personal tastes. What I love about Kristen’s almost truffle-like macaroons is that you don’t need a dehydrator to make these puppies– just stick them in the freezer, and they’re firm!

I’m already a big fan of refrigerated cookies, so eating them cold is extra fun for me anyway–> they are reminiscent of those “no-bake” chocolate oatmeal cookies… but, better.

“No-bake” Chocolate Pecan Macaroons

Ingredients:

1 cup raw pecans
1/2 cup cocoa powder
1 cup unsweetened coconut flakes
2/3 cup coconut butter
3/4 cup pure maple syrup
1/2 tsp. sea salt

Directions:

Process the pecans in a mini food processor (I use this one) until crumbly. Transfer the pecan crumbs into a medium mixing bowl, and mix in the rest of the ingredients. Stir until well-combined throughout.

Scoop rounded tablespoons of batter onto plates lined with wax paper and place in the freezer for about 2 hours to chill and firm. Serve cold straight from the freezer, or let the macaroons sit out at room temperature for about 10 minutes to let them soften. Either way, they taste amazing.

*To make these extra-pretty for serving at a party or to give as a gift, I like to roll the macaroons in some additional coconut before freezing them to make them look like little snowballs!

5 from 1 vote
Raw Chocolate Macaroons
Prep Time
15 mins
Total Time
15 mins
 

Featuring rich cocoa powder and pure maple syrup, these raw macaroons are loaded with nutrients, but taste like a decadent treat!

Course: Dessert
Cuisine: French
Keyword: chocolate, dessert, maple syrup
Servings: 24
Calories: 108 kcal
Author: Megan Gilmore
Ingredients
  • 1 cup raw pecans
  • 1/2 cup cocoa powder
  • 1 cup unsweetened coconut flakes
  • 2/3 cup coconut butter
  • 3/4 cup pure maple syrup
  • 1/2 tsp . sea salt
Instructions
  1. Process the pecans in a mini food processor (I use this one) until crumbly. Transfer the pecan crumbs into a medium mixing bowl, and mix in the rest of the ingredients. Stir until well-combined throughout.
  2. Scoop rounded tablespoons of batter onto plates lined with wax paper and place in the freezer for about 2 hours to chill and firm. Serve cold straight from the freezer, or let the macaroons sit out at room temperature for about 10 minutes to let them soften.
Per Serving: Calories: 108, Fat: 7g, Carbohydrates: 10g, Fiber: 2g, Protein: 1g

Enjoy!

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Comments

Coll

Is cocnut butter the same as oil?

    Megan

    No, coconut butter is thicker from the blended meat of the coconut. You can make it yourself by blending dried, unsweetened shredded coconut in a blender or food processor, or you can buy a jar of Artisana’s brand in your local health food store.

Dale

I don’t cook with agave nectar due to it’s fructose syrup qualities. What would you recommend as a substitute?

    Megan

    I’m glad you pointed out that it’s still called for in this recipe! (It’s an old one!) I use honey instead of agave nectar in all of my recipes now. ๐Ÿ™‚

Stephanie

I made these last night and I definitely recommend them. They are VERY good. I would say that they are definitely on the sweet side…maybe verging on too sweet. I followed the directions exactly, using maple syrup as directed. HOWEVER, at the last second I threw in some PB2 powder that’s been sitting in the pantry for a while. I don’t know about the health value of that stuff, but the addition of peanut butter flavor was a good call (they taste very much like the beloved chocolate oatmeal no-bake cookies that my grandma used to make). I haven’t really used much of the PB2, so that might very well have contributed to the overly sweet flavor.

Basically, I think you should try the recipe but perhaps start with smaller amounts of maple syrup until you get the sweetness you prefer. It’s a winner of a recipe.

ally

Hmm…I dont have any coconut butter so I’m wondering if there is anything I could possibly use instead…
any suggestions???

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