My amazing plant-based friend Stella from ‘The Edge‘ passed this recipe along to me many months ago and I had yet to try it so I knew this was the perfect opportunity. It was a simply 5 ingredient recipe, right up my alley!
I meant to alter it slightly because what I really wanted was chocolate dipped macaroons, but I somehow forgot and ended up making full out cocoa macaroons. Which were awesome because they looked like little poo mounds and I don’t know about you but, I think that’s hilarious.
So here is my little chocolate poo mound recipe adapted from Miss. Stella.
1 Cup shredded coconut (unsweetened)
3 Tbsp Coconut Oil
3 Tbsp Cocoa Powder
2 Tbsp Maple Syrup (you can also use agave)
1 pinch of himalayan salt
1 tsp vanilla extract
Place ALL ingredients into a food processor and pulse until well combined. Scoop little mounds with a spoon or mini ice cream scoop/melon baller and place on a tray. Refrigerate for at least 15 minutes and enjoy!!
Because I still had chocolate dipped on my mind, I went to work creating them the following day. (These ones I didn’t have to share as much of hehe)
The only alteration to the above recipe to make these is
I did not use cocoa powder.
I used 1/4 cup dairy free chocolate chunks (from Enjoy Life) & 2 tbsp almond milk
I melted the chocolate down in a double boiler while slowly adding the almond milk.
After letting the macaroons cool in the fridge, I scooped melted chocolate on top and put them back into the fridge to harden.
These were by far my most favourite yet.
Give it a try and let me know how it goes!