Vegan Chocolate Coconut Macaroons:
Ingredients:
For the macaroons:
- 1 cup pitted dates, soaked in warm water for 10 minutes and drained
- 2 cups unsweetened shredded coconut
- 1/4 cup cocoa powder
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of salt
For the chocolate drizzle (optional):
- 1/4 cup dairy-free chocolate chips
- 1 teaspoon coconut oil
Instructions:
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In a food processor, combine the soaked dates, shredded coconut, cocoa powder, melted coconut oil, vanilla extract, and a pinch of salt. Process until the mixture comes together into a sticky and cohesive dough.
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Using your hands, scoop about 1-2 tablespoons of the mixture and roll it into a compact ball. Place the balls on a baking sheet lined with parchment paper.
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Once all the macaroons are formed, place the baking sheet in the refrigerator for about 30 minutes to firm up the macaroons.
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While the macaroons are chilling, you can prepare the optional chocolate drizzle. In a microwave-safe bowl or using a double boiler, melt the dairy-free chocolate chips and coconut oil together until smooth. Stir well to combine.
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Remove the macaroons from the refrigerator. If using the chocolate drizzle, drizzle the melted chocolate over the macaroons using a spoon or by transferring the melted chocolate to a small piping bag.
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Place the macaroons back in the refrigerator for an additional 15-20 minutes to allow the chocolate drizzle to set.
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Once the chocolate is set, your vegan chocolate date coconut macaroons are ready to be enjoyed! Store them in an airtight container in the refrigerator to keep them fresh.
These macaroons are a delightful blend of flavors from dates, coconut, and chocolate. They're perfect for satisfying your sweet tooth while being gluten-free and vegan, enjoy!