Vegan Maca Macaroons are a wonderful moreish treat for any day of the week! Enjoy the perfect mixture of delightful vegan sweetness, familiar Coconut, rich chocolate drizzle with a caramel-like Maca kick. Soft and succulent on the inside with an outside crisp.
Equipment
- Oven-Proof Bowl
- Mixing Bowl
- Spoon
- Baking Tray
- Baking Parchment/Paper
- Saucepan
Ingredients
- 120g Ground Almonds
- 60g Desiccated Coconut
- 60g Cashew Butter
- 3 Tbsp Water
- Pinch of Salt
Chocolate drizzle
Method
- Firstly, pre-heat the oven to 150 degrees celsius.
- Then, place the coconut oil into an oven-proof bowl and pop into the oven for 3-4 minutes to melt. Keep watch, so it doesn't burn!
- Next add the ground almonds, desiccated coconut, maca powder, cashew butter, melted coconut oil, agave syrup, water and pinch of salt to a mixing bowl. Stir and combine well.
- Line a baking tray with baking paper/parchment and using your hands mould the combined macaroon mixture into balls using your hands.
- Place your shaped macaroon balls onto the lined baking tray and place in the oven for 10 minutes.
- After bake, leave to cool completely.
- To make the chocolate drizzle, simply add all it's ingredients to a saucepan over a medium heat and stir until it is all melted together.
- Drizzle the chocolate sauce over the cooled down macaroons and if you have any extra, sprinkle on more desiccated coconut.
- Share and enjoy!
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Notes
Instead of using Cashew Butter you could use our Orangic Raw Almond Butter or Walnut Butter, depending which nutty taste is your favourite!
