Mini Vegan Dark Chocolate Macaroons

Today is day four of my 30 day cleanse and it’s going pretty good. It is challenging coming up with creative recipes, but hey, that’s my thing. I love to take what I have an make creative recipes, but even more when the recipes call for no diary, no processed white sugar,vegan and yep, no gluten. The truth is even though I am doing this cleanse, I still crave my favorites, like dessert, chips and bread. The body needs to cleanse and reset itself for optimum health and wellness, this is why I cleanse 3 to 4 times a year. We all need a reset, no matter how healthy we eat. So, back to dessert, chips and breads.

This dessert is very easy and you do not need a million ingredients. Take note, I am not using any sugars, such as, honey, maple syrup or agave, just coconut sugar. Coconut sugar only has 5 grams of sugar, much better for you while doing a cleanse, if you craving something sweet. The macaroons are excellent paired with French Broad 100% dark chocolate, now this will be intense, only for the purist. You can also use 72% or 80% dark chocolate, no milk chocolate, since we are doing a cleanse. LOL. 🙂

Here’s the recipe. Enjoy.

Vegan Dark Chocolate Macaroons

Ingredients:

2 cups shredded unsweetened coconut

1/2 cup coconut flour

1/4 tsp vanilla extract

3 tbsp coconut sugar

1 tsp melted coconut oil

1/2 cup  dairy free dark chocolate, chopped
Instructions:
Preheat oven to 350 degrees F line a cookie sheet with parchment paper.
Add coconut and coconut flour to a food processor or high speed blender and blend, scraping down sides as needed, until you have incorporated the coconut and coconut flour.  You want a pliable dough to feel like play doh. If the dough is not pliable, add more coconut and blend.  Add coconut sugar and vanilla and mix again until just incorporated.
Using a 1 tbsp scoop, scoop out in enough to fill the scoop, pack down firmly, but gently with your hands to shape the dough, gently tap the dough out of the scoop. Shape it into a nice half moon ball. Place each macaroon gently on the baking sheet.

Brush the tops lightly with melted coconut oil. Bake for 8-10 minutes, until the edges start to look golden brown. Allow the macaroons to cool.
While macaroons are cooling, melt chocolate over a double boiler or in the microwave in 30 second increments.  Set aside.
Once completely cooled, drizzle the chocolate over each one. Put them in the fridge for 30 minutes or over night, this will allow them to firm up.  Be gentle in handling the macaroons, because they are very fragile.  Remove each macaroon from the cookie sheet and place on a nice platter. Serve and Enjoy.

Vegan Dark Chocolate Macaroons

Valentine’s Day Chocolate Heart Shaped Quinoa Coconut Macaroons 

This is one of my favorite holidays. I am such a hopeless romantic. I love Love.❤❤❤

Valentine’s Day can be decadent and nourishing. We usually see quinoa used for savory dishes, but this is one of my favorites. You guys know how much I love quinoa. Check out all the delicious recipes here on my blog, but try this one first. 😘

< y Chocolate Heart Shaped Quinoa Macaroons is one you will come back to often. Enjoy these on Valentine’s Day or any day of the week. It’s an awesome recipe to share with your kids as well.  b>Ingredients 6 tablespoons egg whites (from about 3 large eggs)

1/4 cup maple syrup

1 1/2  cups unsweetened shredded coconut

1 cup cooked  white quinoa. Follow package instructions.

Pinch of sea salt

Instructions:<<<
bine the egg whites and maple syrup in a heatproof bowl.

Begin by tempering the eggs, which will create a nice crispy cookie exterior. Place the bowl over a pot with boiling water and whisk the eggs and maple syrup  together until creamy and warm. When they’re warm to the touch, they are ready to go.

Remove the bowl off the heat and add in coconut, quinoa and salt, mix well.

Chill in the fridge for at least two hours.

Preheat the oven to 325 degrees F and line a baking sheet with a non-stick baking mat or double parchment paper,( so they will not burn under the bottom)

Spray canola oil inside a heart shaped cookie cutter.  Using an ice cream scoop, place the mixture in the heart shaped cookie cutter and fill to the top.<<<
tly press down the mixture into the cookie cutter, molding it into a heart shape. Remove the cookie cutter and continue until you have used all the mixture.  Separating the cookies about 1 inch apart.

Bake in the center of a warm oven for 15 minutes until the cookies are nice and golden brown.

Let them cool for at least 10 minutes or until completely cooled.

Top with Chocolate Ganache<<<
colate Ganache

4 oz dark or semi milk chocolate baking bar, chopped

1/2 cup milk or organic almond milk or any non dairy milk or heavy cream

Pinch of cayenne pepper

Easy version<<<<
ce chocolate pieces in a large bowl. Heat milk on medium high until it comes to a boil. Remove from heat and immediately pour milk or cream over chocolate and stir until completely mixed and glossy. Add a pinch of cayenne pepper and stir. Drizzle over cooled heart shaped macaroons and Enjoy!!<<<<
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