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.
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.
