I have another recipe for you inspired by my time in Seattle!
During our stay in Seattle, Erin gifted me a little Vancouver goody bag, and my favorite item from the bunch was a package of double chocolate raw macaroons. Swoon.
One bite in and I knew I wanted to recreate them at home.
This recipe is simple, requiring 6 ingredients and about 30 minutes to prepare.
It’s also raw, meaning the ingredients are raw and are not heated above 104 degrees Fahrenheit (40 C), in order to preserve the vitamins and nutrients – which means more of the good stuff makes it into your body. Win win!
While I had tried making baked macaroons before, I hadn’t tried making a raw version. Spoiler alert, this version is even easier, and I found I prefer the raw over the baked!
The coating is made from simple ingredients: cocoa butter (see notes for substitution options), coconut oil, cacao powder, and agave nectar or maple syrup.
That’s right, these beauties are naturally sweetened, which means they’re basically health food (am I right?).
I hope you all love these macaroons! They’re:
Tender with a slight crunch
These are great to have around for a healthier dessert or snack. And because they travel well, they also make a great treat to bring along to parties.
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends!
- 12-14 large medjool dates, pitted (if dry, soak in hot water 10 minutes, then drain)
- 2 heaping cups (~130 g) unsweetened coconut flakes (large flake is best)
- 2 Tbsp (12 g) cacao powder (or sub unsweetened cocoa powder, but it will no longer be raw*)
- optional: 1 Tbsp (15 ml) coconut oil
- 2/3 cup (~50 g) finely grated cocoa butter)* (see photo)
- 2 Tbsp (30 ml) coconut oil
- 1/2 cup (48 g) cacao powder (or sub unsweetened cocoa powder, but it will no longer be raw*)
- 3-6 Tbsp (45-90 ml) agave nectar or maple syrup
- Add pitted dates to a blender and pulse/mix until small bits remain or a ball forms.
- Add shredded coconut and mix once more to combine. Then add add cacao powder and coconut oil (optional), and mix/pulse once more to combine (see photos).
- 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, depending on scoop size - then freeze.
- 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.
- Let the cocoa butter and coconut oil rest, stirring occasionally, until completely melted. Then add your cacao powder and whisk.
- Add sweetener to taste. I found 4 Tbsp to be about right for me.
- 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.
- 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.
- Flip back over and set on baking sheet. Top with a sprinkle of sea salt or a few coconut flakes (optional), then set back in freezer to set.
- 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.
- 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.
- Store leftovers covered at room temperature up to 3 days, in the refrigerator 4-5 days, or in the freezer 3-4 weeks.
*If you don’t have cocoa butter, you can either substitute all coconut oil, or use this recipe for the coating instead: 1 cup (120 g) finely chopped vegan chocolate + 1 Tbsp (15 ml) coconut oil, melted.
*Recipe inspired by the Double Chocolate Raw Macaroons at ZIMT.
*Nutrition information is a rough estimate for 1 of 11 macaroons calculated using all of the chocolate shell and 4 Tbsp agave nectar.