No-Bake Double Chocolate Macaroons

Name: No-Bake Double Chocolate Macaroons
Prep time: 30 min
Total time: 30 min
Yield: 11
Ingredients: 12–14 large medjool dates, pitted ((if dry, soak in hot water 10 minutes, then drain)); 2 heaping cups unsweetened coconut flakes ((large flake is best)); 2 tbsp cacao powder ((or sub unsweetened cocoa powder, but it will no longer be raw*)); 1 tbsp coconut oil ((optional)); 2/3 cup finely grated cocoa butter*; 2 tbsp coconut oil; 1/2 cup cacao powder ((or sub unsweetened cocoa powder, but it will no longer be raw*)); 3–6 tbsp agave nectar or maple syrup

By Minimalist Baker · Minimalist BakerPublic

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Easy, no-bake, 6-ingredient double chocolate macaroons! A coconut-date-cacao filling is coated in a naturally sweetened raw chocolate glaze. SO delicious, and the perfect healthier indulgence!

Prep: 30 min
Total: 30 min
Servings: 11

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Ingredients

For 11 people

Cooking for

12–14large medjool dates, pitted ((if dry, soak in hot water 10 minutes, then drain))
2heaping cups unsweetened coconut flakes ((large flake is best))
2 tbspcacao powder ((or sub unsweetened cocoa powder, but it will no longer be raw*))
1 tbspcoconut oil ((optional))
0.67 cupfinely grated cocoa butter*
2 tbspcoconut oil
0.5 cupcacao powder ((or sub unsweetened cocoa powder, but it will no longer be raw*))
3–6 tbspagave nectar or maple syrup

Steps

1
Add pitted dates to a blender and pulse/mix until small bits remain or a ball forms.
2
Add shredded coconut and mix once more to combine. Then add cacao powder and coconut oil (optional), and mix/pulse once more to combine (see photos).
3
Use a Tablespoon (or scoop) to scoop out the filling, and gently transfer to a parchment-lined baking sheet. Repeat until all filling is used - about 9-11 macaroons (amount as original recipe is written // adjust if altering batch size), depending on scoop size - then freeze.
4
Add grated cocoa butter and coconut oil to a ceramic bowl set, then set in a shallow dish (such as an 8x8 baking dish) filled with almost boiling hot water - this will keep the recipe raw - see notes for more options/details.
5
Let the cocoa butter and coconut oil rest, stirring occasionally, until completely melted. Then add your cacao powder and whisk.
6
Add sweetener to taste. I found 4 Tbsp (amount as original recipe is written // adjust if altering batch size) to be about right for me.
7
Remove the macaroons from the freezer and dip the bottoms in the raw chocolate. Place back on baking sheet and move back to freezer to set for 5 minutes.
8
Remove macaroons from freezer once more and dip the tops in the chocolate, using a spoon to brush the chocolate up the sides until fully coated.
9
Flip back over and set on baking sheet. Top with a sprinkle of sea salt or a few coconut flakes (optional), then place back in freezer to set.
10
You may have leftover chocolate, which can be used to coat fruit (such as strawberries), or poured into mini muffin liners for individual-sized chocolates.
11
These can be eaten straight from the freezer, but I prefer them at room temperature because they are a bit softer in texture and you can more fully enjoy the flavors.
12
Store leftovers covered at room temperature up to 3 days, in the refrigerator 4-5 days or in the freezer 3-4 weeks.

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Per portion

Calories: ~32.8 kcal
Protein: ~0 g
Fat: ~3.6 g
Carbs: ~0 g
Fiber: ~0 g
Sodium: ~0 mg

5 ingredients still need USDA food links. large medjool dates, pitted ((if dry, soak in hot water 10 minutes, then drain)) is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 11-portion recipe.

Approximate — includes amount ranges.

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Milk

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