Raw Chocolate Macaroons (dairy, sugar, nut, grain free)

I just can’t stop making and EATING macaroons! These batches of like 15 never last more than a couple days and I don’t really even give them to other people. My twinny did get a couple and she claims they taste like Samoas, but anyways, that means I’m eating all but 2 or 3 of these macaroon recipes in the time it takes for the weather to go from 50 to 85 degrees in Minnesota. Thankfully the weather was gorgeous this weekend so I wasn’t stuck inside staring at my stash of macaroons in the fridge… Bad news that would have been!

After spending my Saturday morning selling the AMAZING bagels that the sisters from Rise Bagel make; I came home and attempted a recipe for pumpkin waffles. It’s fall, and I feel the need for pumpkin everything (stay tuned for pumpkin macaroons?) BUT the waffles turned out awful! I have never tried a waffle recipe that I end up throwing away, but after scraping the batter out of the waffle maker for 20 minutes I decided to cut my loses and make more macaroons and call it brunch!

Yes, I ate these macaroons for brunch, but with my avocado egg salad so it was a pretty balanced meal, oh and I’ll give you guys that wondrous recipe later in the week because it’s The Best.

But for now I highly suggest you throw the following ingredients in a bowl and get eatin’

Raw Chocolate Macaroons (recipe from Tessa the Domestic Diva)

2 cups unsweetened shredded coconut
1/2 cup coconut oil
1/4 cup cocoa powder
1/4 cup maple syrup (honey works too)
1 tsp vanilla
pinch of sea salt

// Combine all ingredients in a food processor or in a bowl and mix thoroughly.
Scoop out balls and place in refrigerator for at least 2 hours but overnight is best.

Happy macarooning 🙂