We ended up getting quite the storm yesterday! One broken shovel and lots of soup and hot tea later, we can feel our limbs once again.
Then I tortured myself by looking up tropical vacations on Travel Zoo. I really need to stop doing that to myself.
Luckily, there are always Valentine’s Day goodies to look forward to.
If you care to see the rest of my Valentine’s Day recipes you can check out the Recipes page where I have grouped them together near the top. I recently added a Recipe of the Week feature on my Recipes page too.
I actually didn’t plan on making these No Bake Chocolate Macaroons at all.
I was trying to create my own macaroon recipe (baked in the oven) and they turned out very crumbly. Then the wheels got turning and I thought it would be fun to make a macaroon that required no baking (or dehydrating) at all. I have been doing the vegan baking and cooking thing for over a year and a half now and one thing I have discovered is that my recipes are often the result of a flop or unexpected result in the kitchen. I set off to bake one thing, and something else happens…it’s best just to roll with it.
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No Bake Chocolate Macaroons
Yield: 7 large Macaroons
Ingredients:
- 3/4 cup whole grain spelt flour (or other flour minus ~1 tbsp)
- 1/4 cup + 2 tbsp unsweetened shredded coconut
- 2 tbsp cocoa powder, sifted
- 1/2 cup brown sugar, lightly packed (or regular sugar)* see note
- 1/2 tsp kosher salt
- 1/4 cup coconut oil, melted
- 2 tbsp Almond Milk (or other milk)
- 1/2 tsp pure vanilla extract
- Melted chocolate or coconut for rolling the balls in (optional)
Directions:
1. In a medium sized bowl, mix the dry ingredients together (spelt flour, shredded coconut, sifted cocoa powder, sifted brown sugar, and kosher salt).
2. Add the melted coconut oil, almond milk, and vanilla. Stir until combined.
3. Grab some of the mixture and roll it into a ball in your hand. Repeat for the rest of the mixture. You can roll the Macaroons into more shredded coconut or dip them in melted chocolate if you like! I made 7 large Macaroons.
Note: Eric found the texture of the brown sugar was a bit ‘sandy’. If you think this would bother you, you could use regular white sugar, or even try dissolving the brown sugar in the coconut oil in the microwave.
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The no-bake spree continues!
They are ready in 5 minutes flat.
Gather your 8 ingredients.
Substitution questions:
- You can substitute the spelt flour for another kind of flour, but you may need to use less flour because spelt flour saturates more easily (maybe use 1 tbsp less of another kind of flour)
- You can substitute regular white sugar for brown sugar
- You can use any kind of milk you prefer (here I used chocolate Almond Milk)
- You might be able to get away with using a different oil, but the flavour will change…so don’t hate me if you don’t like it!
Sift the dry ingredients. Nobody wants a clump of bitter cocoa in their Macaroon. ;)
Mix dry + wet.
Roll into balls!
I loved rolling the Macaroons into coconut to finish them off. You need to press down quite hard for it to stick.
You can also dip them in melted chocolate and roll them into seeds or nuts.
The result is a no-bake chocolate macaroon with a lovely, authentic macaroon flavour. They are soft, so if you prefer some crunch, you could always add in some chopped nuts or crisp rice cereal to your liking.
Eric loved the taste, but he wasn’t crazy about the texture because he thought the brown sugar made the texture a bit ‘sandy’. You could probably prevent this by using regular white sugar or you could try dissolving the brown sugar into the coconut oil in the microwave. Personally, I didn’t mind the ‘sandy’ texture myself.
Store them in the fridge or freezer.
For the rest of my Valentine’s Day recipes, see here.
oh these look amazing so rich and chocolaty and I love how simple they are to prepare… ah I am soo craving chocolate.
Hi Angela
These macaroons are on my “to do” list for Friday! I was wondering if it would work if I used coconut sugar or agave instead of the brown sugar? Thanks for all of your yummy recipes and inspiring me. I love to bake so I’ll definitely be purchasing your cook book! Hang in there! It will all fall into place and be amazing!
I’m sure coconut sugar would work (although ive never used it so I can’t comment on the taste!) Im not sure about agave since it is a liquid, the dry ingredents would have to be adjusted…
Total hankering all week for Lemon Bars! So random! Maybe I’m pregnant? haha
Yay A Cookbook! So excited :)
Oooh I have all these ingredients!
I’ve been slack with my food lately so have nothing to add to the question!
Those look wonderful! My go to food right now is peanut butter! There are some stretches where i don’t use it at all, and then there are times when it’s practically in everything I make! Good luck with the cook book, I think it is a perfect idea, I am always trying out your recipes and all your pictures are absolutely beautiful :)
With all that snow on the ground, you’d think that you’d have the oven on all the time! Brrrr! Are you going to share a recipe for the chocolate-looking cookies you had pictures of when you first announced the V-Day recipe contest? Those looked like they wanted to be in my stomach. :)
they didn’t turn out :(
You and Eric (and sketchy, too!) can come live at my house in Thailand if you promise to share your delicious vegan food with me! haha
I had coconut butter for the first time a little while ago and am in love with it :)
Good luck with the writing! I try to break up big projects into manageable ‘sections’ or ‘bits’ and tackle one at a time, it makes it a little less daunting that way.
you are such a culinary genius.. you amaze me every single day with your recipes!!i will def be making these once i get my hands on some coconut!
These will make a perfect homemade Valentine’s gift for my husband! Thank you!
I’ve been going through a major cookie phase. I love Dreena Burton’s Super Charge Me Cookies, and I’ve also made your carrot cake bites and snickerdoodles several times and they are a hit!
i made these last night, i added more almond milke becasuse they were a little dry. then there was too much almond milk so i froze them. they were so delicious!! (and gluten-free too!) :)
I’m on a soup and chili kick. I can’t get enough!
Of all the “healthy food” bloggers out there, I think you are most deserving of a cookbook. You truly give a unique recipe each time, and the fact that you try and fail and try again says a lot about the recipe creation process and your knowledge of such. Just my opinion, though! :)
I love Chocolate and Dates right now. Like my Choco-Date Muffins and my Chocolate Date Cake (both of which are SF and Vegan). :) Your Macaroons look DIVINE!!! :)
i am going to make these for a valentines party next weekend! have you made them smaller before?
Nope I haven’t, but I can’t see why you wouldn’t be able to
Hi Angela :) I love anything with chocolate, and these look awesome. I was wondering why you’ll use less flour for other types of flours, and whether this will work with gluten free flours?
these are so good! i made them with about 1/4th cup of pb in one batch and it was delicious. thanks for the recipe!