- Ali
I love a healthy treat I can have in the freezer for when I need a quick pick me up or energising treat. These are a real hit in our house. They work just as well as a gift for a dinner party host too. Yes really, these are so good you could package them in a pretty box and gift them - believe me your friends will love you.
Ingredients
Coconut Filling
- 150g deglet nour dates, pitted. Just cover in hot water while you get the other ingredients together.
- 2 heaping cups large coconut flakes unsweetened
- 2 Tbsp cacao powder (or unsweetened cocoa powder)
- 1 Tbsp coconut oil
Chocolate Coating
- 100g Cocoa butter - grated
- 2 Tbsp coconut oil
- 60g cacao powder (or unsweetened cocoa powder)
- 4 Tbsp agave nectar or maple syrup
Instructions
Line a baking sheet that fits into the freezer with baking paper.
- Add dates to a blender or Nutribullet and blitz until it forms a paste.
- Add the shredded coconut, cacao powder and coconut oil and blitz again to combine. You may need to scrape down the sides and repeat a few times especially if using a Nutribullet.
- Use a Tablespoon to scoop out the filling, and gently transfer to the baking paper. Repeat until all filling is used – I made 16 small macaroons.
- Place tray in freezer and freeze while you make the chocolate coating.
- Add grated cocoa butter and coconut oil to a ceramic bowl set in a bain marie or over a bowl of hot water if you don’t want to ‘cook’ it.
- Let the cocoa butter and coconut oil melt stirring occasionally with a balloon whisk. Add your cacao powder and sweetener of your choice (agave or maple syrup) and whisk.
- 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 to filly coat them placing them back on the parchment set chocolate side down.
- These can be eaten straight from the freezer if you can’t wait or allow them to warm up to room temperature. They will be a little softer in texture and you can more fully enjoy the flavours.
- Store them in a sealed container in the refrigerator for 4-5 days or in the freezer for 3-4 weeks.
Options
Sprinkle with Himalayan salt or coconut flakes while the chocolate is still liquid for added decoration.
If you have leftover chocolate, it can be used to coat fruit such as strawberries, blueberries or poured into mini muffin cases to make individual-sized chocolates or peanut butter cups.
Other recipes you may enjoy:
Innocent Millionaire shortbread
