I cannot put it into words how indulgent these vegan coconut & chocolate macaroons are. This recipe can be easily adapted by switching to certified gluten-free oats if you follow a gluten-free diet. This recipe if free from refined sugars, oil, dairy and eggs.
Vegan Dark Chocolate Macaroons
The macaroons are dipped in a delicious dairy-free and refined sugar free dark chocolate.
- COCONUT MACAROONS
- 150g oats
- 250g desiccated coconut
- 10 tbsp maple syrup
- 240ml tinned coconut milk
- CHOCOLATE DIPPING SAUCE
- 80g dairy-free/sugar-free dark chocolate
- 1 tbsp maple syrup
- 1 tbsp tinned coconut milk
Preheat the oven to 180°C/350F/Gas mark 4.
Add all of the ingredients for the Coconut Macaroons into a food processor, and pulse until all of the ingredients combine together and you achieve a mushy consistency.
Form the macaroons by rolling some of the dough into balls and place them on a baking tray lined with greaseproof paper.
Place the macaroons in the oven and bake for 15 minutes.
When the macaroons have finished baking, remove from the oven and let them cool for approximately 30 minutes.
Break the chocolate into small pieces and place into a heatproof bowl. Sit over a pan with simmering water (a bain-marie) and allow the chocolate to melt, stirring occasionally, add the maple syrup and coconut milk and stir.
Dip the macaroons in chocolate and enjoy.