Vegan baking sounds tricky – how do you make things delicious, bind well, and come out not being noticeably different? Where there’s a will, there’s a way…and us plant-based recipe lovers are determined folk. With the use of a little secret weapon called “Aquafaba” (the liquid in canned chickpeas) these macaroons hold perfectly, bake up sweetly (without sugar) and are perfect for those on a low-carb or Ketogenic diet as well! Double win!

You’ll be shocked at how well these turn out. They were eaten up quickly here by everyone (including vegan, low-carb dieters and otherwise). A true hit!

For the chocolate in this recipe, we were able to use sugar-free dark chocolate chips. If you’re unable to find these, simply use an 85-90% dark chocolate (be sure there is no dairy) as this type of dark chocolate should keep the carb count low!

Servings: 12

Ingredients

  • 2 1/2 cups unsweetened shredded coconut, divided
  • 1/2 cup almond flour
  • 1/2 cup erythritol or monk fruit sweetener
  • 1/2 cup aquafaba (liquid in canned chickpeas)
  • 1 tsp almond extract
  • pinch of salt
  • 1/2 cup dairy-free, sugar-free dark chocolate chips (or 90% dark)

Equipment

  • Sheet pan
  • Parchment paper

Method

  • Preheat oven to 350 degrees Fahrenheit and place 1 cup of the unsweetened shredded coconut on a parchment paper lined baking sheet. Spread out.
  • Toast in the oven for 4-5 minutes, watching carefully to make sure it toasts to a golden brown and doesn't burn.
  • Mix almond flour, toasted & untoasted shredded coconut, sweetener, aquafaba, almond extract and salt in a bowl and mix well.
  • Scoop a tablespoon at a time and form ball shapes and place on your parchment lined baking sheet.
  • Bake for 18-20 minutes or until golden brown. Remove from oven and let cool before moving to the next step.
  • In a microwave safe bowl, melt your dark chocolate. Carefully pick up the macaroons one at a time, and dip into the chocolate before returning to the parchment lined baking sheet. Continue this until all the macaroons are dipped.
  • Should you have any extra dark chocolate, simply drizzle the tops of each macaroon for an added touch.
  • Refrigerate to let the chocolate set, then enjoy!

 

Sarah Nicole

Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.

A while back we dove into the world of dessert hummus with a chocolate version that reminded us of brownie batter.
Looking for a new way to serve up an easy, yet impressive appetizer for your next meal or potluck?
Whenever someone adopts a vegan or vegetarian diet, or just even reduce their intake of animal byproducts, the first question they...
While many people will be spending their day in a Halloween candy coma on November 1st, this day also marks another special...
So either you or a someone at your holiday dinner is gluten-intolerant or celiac, and/or perhaps vegan or working towards a...
Overnight oats have grown in popularity in the last couple years, and for good reason.
Several years ago in my early efforts to change my eating habits, I had a renewed mind to be more health-driven rather than just...
Taking on a plant-based or vegan lifestyle can be a major bummer when it comes to giving up those sweet sweet delicious foods you...
This is the part where I bashfully admit that this recipe came after a craving for cookie dough, and dietary restrictions don't...
Hey Vegans! We haven't forgotten about when it comes to BBQ season.
Cupcakes are the most delicious, sweet treat that are just super photogenic.
Doing some baking this weekend? When you're avoiding animal products, it can be difficult to find substitutes for eggs for both...
Advertisement
For Kids
Vegan Snacks & Meals For Kids (That They Won’t Feed The Dog)