Josiah and I made an impromptu trip to Austin right before the new year. It was as full of tacos as I expected and my heart was so happy!
Less happy was my heart when we returned home on New Year’s Eve, just in time to host our friends, only to realize our oven was unusable. I had to nix a few of the items I had planned on and make a few adjustments which was less than ideal but turned out far better than I could have expected. One of the adjustments that I made was turning this baked macaroon recipe into a no-bake recipe that turned out to be even more delicious than the original! Just a tiny way that life is reminding me to lean into the curveballs it throws, because sometimes those curveballs might just lead us towards something even better.
This macaroon recipe takes like 5 minutes and just so happens to be gluten-free AND vegan. They pack a hearty dose of healthy fats and they’re sweet, but not too sweet which means it’s totally cool if you have one at lunch AND dinner.
Chocolate Dipped No Bake Vanilla Macaroons
Makes 24
1 cup raw almonds, ground into a fine meal
1½ cups unsweetened shredded coconut
½ teaspoon sea salt
½ cup pure maple syrup
¼ cup coconut butter
2 teaspoon pure vanilla extract
1/2 cup non-dairy chocolate chips (I use this brand)
1 teaspoon coconut oil
Cover a large baking sheet with parchment paper.
In a large bowl, stir together the almond meal, shredded coconut, salt, maple syrup, melted coconut butter, and vanilla extract until throughly combined. The dough will be thick and sticky.
Scoop the dough out a tablespoon at a time and then roll into balls. Place the rolled balls onto the parchment paper.
In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth.
Drizzle the melted chocolate over the macaroons. Freeze the balls for 10 to 15 minutes, or until the chocolate has hardened.
Remove from the parchment paper and store in an airtight container in the refrigerator for up to 1 week.
