CALL M-F
800-518-0727
0item(s)

You have no items in your shopping cart.

Product was successfully added to your shopping cart.

No-Bake Coconut Macaroon Nests with Chocolate Eggs

Posted in Raw Bakery (Cookies, Donuts, Pastries) on 2018-04-05
No-Bake Coconut Macaroon Nests with Chocolate Eggs
Difficulty 5 minutes Serves 12 medium macaroon nests

Looking for a healthy candy recipe that is vegan, gluten-free ánd sugar-free? These No-Bake Coconut Macaroon Nests with Chocolate Eggs taste just like ‘Bounty’ chocolate bars. They’re sweet, chewy and a fabulous source of healthy fats = perfect to boost your fat-burning metabolism and beat sugar cravings. Always have a batch in your freezer so you're never without a healthy sweet treat!

Recipe by Julie Van den Kerchove of Julie's Lifestyle 

Ingredients

2 cups shredded coconut, unsweetened
2 cups almond flour
6 tablespoons extra virgin coconut oil, melted
1 tablespoon water (or more if needed for binding)
Pure liquid stevia, to taste + 2 tablespoons of erythritol (or xylitol)
2 large pinches sea salt + ground vanilla
150 g dark chocolate (at least 85% cacao), melted
Handful of goji berries & almonds, roughly chopped (optional toppings)

Directions

 

1. Combine all the ingredients, except for the chocolate and toppings, in a food processor fitted with an S-blade. Mix until well combined. Add extra water if needed for binding.

2. Shape the dough into small macaroon nests. The easiest way is to roll the dough into small balls and press each one down with the palm of your hand and your thumb.

3. Put the macaroon nests on a plate lined with baking paper or plastic foil and place them in the freezer for 10 minutes or longer, until they’re firm.

4. Melt the chocolate in a double boiler ‘au bain-marie’. I usually use a saucepan and a bowl.

5. Pour the melted chocolate into the chilled macaroon nests. Garnish with crushed almonds and goji berries, or other toppings of your choice.

6. Put them back in the freezer for another 10 minutes. Make yourself a nice cup of tea and… get ready to dive in!

JULIE’S TIPS & TRICKS:

You can store these chocolate candies for at least 3 weeks in an airtight container in the refrigerator, or 2 months in the freezer.
If you prefer to use a different type of sweetener, you can replace the stevia and erythritol with 3 to 4 tablespoons of maple syrup, coconut nectar or raw honey. In that case, you probably won’t need the water for binding.
 
Recipe by Julie Van den Kerchove of Julie's Lifestyle