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Raspberry Macaroons Dipped in Chocolate are vegan and nearly raw. You'll love them!
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Chocolate Dipped Raspberry Macaroons

Chocolate-Dipped Raspberry Macaroons are healthy cookies your whole family will enjoy!
Course Dessert
Cuisine French
Prep Time 15 minutes
Total Time 15 minutes
Servings 40 cookies
Calories 84kcal

Ingredients

  • 1 ½ cups almond flour raw almonds ground in a food processor for 15 - 20 seconds,
  • 3 cups shredded coconut unsweetened
  • ½ cup agave nectar or maple syrup,
  • cup coconut oil found in most health food sections,
  • 1 tablespoon vanilla
  • 3-5 raspberries mashed
  • ½ teaspoon sea salt
  • Chocolate Coating:
  • 1 cup chocolate chips dairy-free
  • 1 tablespoon coconut oil

Instructions

  • Place the almonds in a food processor for several seconds until you're left with a fine consistency. There may be some courser pieces throughout, but I like the texture they provide.
  • In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
  • Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. You may need to press the the macaroon balls to get them to stay together. Place the plate in the refrigerator for an hour or two.
  • Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
  • Dip the bottom of the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge.
  • Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freeze.

Nutrition

Calories: 84kcal | Carbohydrates: 8g | Fat: 5g | Saturated Fat: 4g | Sodium: 49mg | Potassium: 22mg | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg