The desire for change is strong, this need to explore and grow roots somewhere that will make the next stage of our lives fall into place. Eric and I are searching and questioning where that should be. Maybe it’s the process of searching that makes life fulfilling; the constant quest to grow, explore, and see more of the world. To make more of an impact and step outside of our comfort zone. Or maybe it’s the opposite – feeling content wherever you are and loving it anyway.
Moving is by no means a foreign concept to me. Growing up, my family moved around a lot due to my dad’s ever changing jobs and I often wonder if that’s why I have a personality that loves to be in constant motion. The first 4 years of my life were spent in Riverview, New Brunswick living and breathing everything that snow forts and a snowsuit could offer.
From New Brunswick, we ventured to Florida (Oldsmar and Palm Harbor) to North Carolina (Charlotte) to Georgia (Woodstock) to Ontario (Cambridge) back to New Brunswick (Riverview) and finally back to Ontario (Milton, Guelph, Toronto, Milton, Oakville). Each move brought about a lot of anxiety, but it also promised adventure, new experiences, and new friends. In my case, it also resulted in a strange mixture of accents, or at least that’s what my friends told me. The Maritimer with the southern accent! She talks funny!
When we sold our house and moved last spring, we decided to rent for the time being because we had no idea where we wanted to buy. Well, we still have no solid idea. It’s probably safe to stick around nearby, but something seems to be nudging us to explore other parts of Canada and beyond. Do we take the leap and try something new or do we stick with what feels safe and familiar? Whether we end up making a big move is yet to be seen, but we’re keeping our eyes open, evaluating options, and listening to our hearts. In the meantime, we’re trying to appreciate life right now as directionless and unsettled as it may seem at times. Really, what else can you do?
I found myself with a macaroon craving this weekend, but the thought of turning on the oven just didn’t appeal to me after a marathon cupboard clean-out session earlier that day. Maybe it’s because spring is just a couple days away (can you believe it?), but I’ve been looking to get outside more and enjoy simpler foods. Well when the sun is shining, that is.
I don’t know about you, but I’m a bit tired of winter produce. It’s a bit like how I feel about pumpkin at the end of November. I don’t want to even look at it. So I couldn’t bring myself to peel the darn butternut squash that’s been sitting on the counter for way too long. Maybe in a few days, I tell the squash. For now, chocolate seems like a good alternative to peeling squash as I eagerly await spring produce. Even better if I can throw it into the freezer and head outside for a brisk walk.
No Bake Chocolate Macaroons
Yield
12 macaroons
Prep time
Cook time
0 minutes
Chill time
20
Total time
Fast & easy macaroons! All the taste without turning on the oven.
Ingredients
- 1 banana, finely mashed
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup (or other liquid sweetener)*
- 1/2 tsp pure vanilla extract
- 6 tbsp cocoa powder, sifted
- 1.5 cups unsweetened shredded coconut
- 1 tbsp chia seeds (optional)
- small pinch of fine grain sea salt, to taste
Directions
- In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.
- Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.
- Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.
Tip:
Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.
Nutrition Information
(click to expand)
I believe we were both on our third macaroon when this picture was taken. Thankfully it’s blurred or you would’ve witnessed chocolate spread all over my mouth and face. That’s the sign of a good dessert!
I just made these like 5 minutes ago and are in my freezer! What a simple recipe! I ended up adding a little more maple syrup as my cocoa powder was a little bitter, I just squirted in until it tasted right!
Thanks for the idea, I have such a sweet tooth, this should help with cravings big time!
I did 3 tbs of cocoa powder and 3tbs of caroub, it tastes delicious!
Can you omit the banana? I just made them and it’s too overpowering for me. Also, my macaroons seem really wet compared to the photos of yours. Is it really 1/4 cup coconut oil? I followed the recipe exactly as written. Hmmm.
Hubby packed a couple of these in his lunch today- they are very popular!
My mother made these with walnuts added for me as a kid, and I was born in the early 1950s. Today, I add hemp seeds instead. High protein, vegan and allergy free. Now living in beautiful Penticton, BC. If you visit, Whole Foods (NOT the chain, older than the US chain, probably the original as it has the same green fabrics and logos plus blond wood) as well as Wall’as Bakery and Cafe have great vegan food.
These are absolutely delicious, and so simple to make! Thank you for sharing (:
I just made these and they are FANTASTIC! Only took about 5 minutes to throw together, if that. Thank you for the great recipe!!
This is an old post, but I also lived in Charlotte and am currently in Mississauga. I work just by the Oakville border.
Making these for the family tonight!
Can’t wait to give this recipe a try.
Made these today along with the raw walnut chocolate fudge (was in a big chocolate mood). They turned out great and even though the chia seeds are optional they add such a fun twist to them!! (Can I call chia seeds fun? Hehe) Thanks to the lovely substitute ideas in the comments about the banana, I liked it but I’m definitely going to try using unsweetened apple sauce next time :)
Hi Angela! Do you think these could be made with applesauce instead of banana? I have a friend that would LOVE these but is allergic to bananas.
Hi I made these and they turned out delicious! However they turned out really dark, a dark dark almost black Mina brown.. Do you have any tips as to how to make them lighter?
These are amazing and so fast to make! Perfect for after dinner sweets cravings! I swapped about 2 tbsp of the coconut for rolled oats and added about 2 tbsp of chopped toasted peanuts and used raw cacao. They were so delicious and the peanuts added a perfect crunch! Even though the weather is getting so cold here in Australia these were so yummy straight from the freezer! Thanks for another awesome recipe!
Hi! I know some of these substitutions might sound atrocious, but I was wondering if I could substitute the coconut oil for vegan butter, and the maple syrup for brown sugar (+a few tablespoons extra to match the sweetness)?
Can i use dried shredded unsweetened coconut or do i have to moisten it? Thanks
These were sooooo good! I think this is my favorite recipe I have made from your blog:)
Made these today and they were a hit!
Hey!
I was wondering how long those delicious macaroons would last (in /out of fridge)?
Just made these for Passover and snuck one (or two) to taste. Yum! Love that there’s no refined sugar in them.
These were great! I made them a bake macaroon by adding an egg and 4 tablespoons of hazelnut flour. They are way too delicious!