No-Bake Double Chocolate Macaroons
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!
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
Instructions
- 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.
Nutrition Facts
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