This easy no-bake recipe is a perfect decadent vegan treat. NO BULL Dairy-free ice cream really
compliments this recipe. Try it!
INGREDIENTS:
Macaroons:
1 ¼ cups of small unsweetened coconut flakes
¼ cup finely ground, blanched almond flour
3 tablespoons coconut oil, solid or melted
¼ cup pure maple syrup
Semi-sweet vegan chocolate chips
Chocolate coating:
2/3 cup finely grated cocoa butter
2 tbp coconut oil
½ cup cocoa powder
4 tbsp maple syrup
INSTRUCTIONS:
Blend macaroon ingredients in a food processor until sticky texture.
Add semi-sweet chocolate chips and fold into mixture.
Spoon the mixture onto parchment paper, making each macaroon. Freeze.
Combine grated cocoa butter and coconut oil in a bowl. Set the bowl inside a shallow dish or tray, filling
the tray with boiling water.
Let the mixture sit in the warmed bowl until it melts. Stir occasionally.
When melted, add the cocoa powder and maple syrup and whisk together.
Dip the frozen macaroons in the chocolate sauce half way, then place back in the freezer for 5 mins.
Dip the other half of the macaroon to fully coat, add any desired toppings and freeze again.
Serve with NO BULL ice cream.