Author Notes
These vegan macaroons are rich with chocolate and warming, cozy chai spices.They're pretty good for you too. All the more reason to have more than just one with tea? I think so. —Laura Wright | The First Mess
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Ingredients
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3 cups
dried, unsweetened coconut flakes
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2 tablespoons
chia seeds
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1 cup
cocoa powder
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1/2 cup
almond meal
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1/2 teaspoon
fine sea salt
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1 teaspoon
ground cinnamon
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1/2 teaspoon
ground ginger
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1/2 teaspoon
ground cardamom
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1 pinch
ground cloves
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1 pinch
ground black pepper
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1/4 cup
water
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3/4 cup
maple syrup
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1/3 cup
liquid extra virgin coconut oil
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1 tablespoon
vanilla extract
Directions
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Preheat oven to 200 degrees F.
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In a large bowl, combine the coconut, chia seeds, cocoa powder, almond meal, sea salt, spices and water. Stir to combine thoroughly. Add the maple syrup, coconut oil and vanilla extract and stir again until fully combined and no dry cocoa powder/almond meal remains.
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Cover and place dough/mixture into the fridge for about 15 minutes. The chia seeds do their thing and really bind the mix, making it much easier and less messy to scoop.
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Drop heaped tablespoonfuls of mixture onto a parchment lined sheet. No need to space them out too much. Place them in the oven and bake for about 2 hours or until firm and dry on the outside.
I cook for a living, and for every other reason you could imagine. Loves: eating with friends, any vegetable, whiskey, and casual gardening.
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