No-Bake Double Chocolate Macaroons by @minimalistbaker
1 serving
🌴
150 g
Dates
🥥
Shredded Coconut
🍫
25 g
Cocoa Powder
🍫
170 g
Vegan Dark Chocolate
Preparation Steps
Step 1/9
Line a baking sheet with parchment paper.
Step 2/9
Remove the pits from 10 Medjool dates.
Step 3/9
Process the pitted dates with 2 cups unsweetened shredded coconut until a sticky, crumbly mixture forms.
Step 4/9
Add 1/4 cup unsweetened cocoa powder and process until the mixture is evenly chocolate-colored and holds together when pressed.
Step 5/9
Scoop the mixture into 10 portions and press each portion into a compact macaroon mound on the lined baking sheet.
Step 6/9
Refrigerate the macaroons for 10 minutes until firm.
Step 7/9
Microwave 6 oz vegan dark chocolate with 1 tsp coconut oil in 20-second intervals, stirring after each interval until smooth.
Step 8/9
Dip each chilled macaroon into the melted chocolate and return it to the lined baking sheet.
Step 9/9
Refrigerate the coated macaroons for 20 minutes until the chocolate shell is set.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
220 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Temps
Non spécifié
Difficulty
Level
None ()
Steps
9 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@minimalistbaker
Origin
Cuisine
American, Plant-based
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos