No-Bake Double Chocolate Macaroons

Easy, no-bake, 6-ingredient double chocolate macaroons! A coconut-date-cacao filling is coated in a naturally sweetened raw chocolate glaze. SO delicious, and the perfect healthier indulgence!

👥 11 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Minimalist Baker📖 minimalistbaker

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●blender
●baking sheet
●baking dish
●bowl
●whisk

📝 Preparation Steps

Add pitted dates to a blender and pulse/mix until small bits remain or a ball forms.

Add shredded coconut and mix once more to combine. Then add cacao powder and coconut oil (optional), and mix/pulse once more to combine (see photos).

cacao powder (or sub unsweetened cocoa powder, but it will no longer be raw*)2 Tbspcup cacao powder (or sub unsweetened cocoa powder, but it will no longer be raw*)1/2coconut oil (optional)1 Tbspcoconut oil2 Tbsp

Use a Tablespoon (or scoop) to scoop out the filling, and gently transfer to a parchment-lined baking sheet. Repeat until all filling is used - about 9-11 macaroons (amount as original recipe is written // adjust if altering batch size), depending on scoop size - then freeze.

Add grated cocoa butter and coconut oil to a ceramic bowl set, then set in a shallow dish (such as an 8x8 baking dish) filled with almost boiling hot water - this will keep the recipe raw - see notes for more options/details.

coconut oil (optional)1 Tbspcoconut oil2 Tbsp

Let the cocoa butter and coconut oil rest, stirring occasionally, until completely melted. Then add your cacao powder and whisk.

coconut oil (optional)1 Tbspcoconut oil2 Tbspcacao powder (or sub unsweetened cocoa powder, but it will no longer be raw*)2 Tbspcup cacao powder (or sub unsweetened cocoa powder, but it will no longer be raw*)1/2

Add sweetener to taste. I found 4 Tbsp (amount as original recipe is written // adjust if altering batch size) to be about right for me.

Remove the macaroons from the freezer and dip the bottoms in the raw chocolate. Place back on baking sheet and move back to freezer to set for ⏱️ 5 minutes.

Remove macaroons from freezer once more and dip the tops in the chocolate, using a spoon to brush the chocolate up the sides until fully coated.

Flip back over and set on baking sheet. Top with a sprinkle of sea salt or a few coconut flakes (optional), then place back in freezer to set.

You may have leftover chocolate, which can be used to coat fruit (such as strawberries), or poured into mini muffin liners for individual-sized chocolates.

These can be eaten straight from the freezer, but I prefer them at room temperature because they are a bit softer in texture and you can more fully enjoy the flavors.

Store leftovers covered at room temperature up to 3 days, in the refrigerator 4-5 days or in the freezer 3-4 weeks.

Nutrition Facts

calories

165 kcal

fat Content

13 g

serving Size

1 macaroon

fiber Content

3.7 g

sugar Content

10.4 g

sodium Content

3 mg

protein Content

1.7 g

carbohydrate Content

15.5 g

saturated Fat Content

9.8 g

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