Vegan Unbaked Chocolate Macaroons!

Well hello there!

vegan dessert recipes

Over the past month I've been really sick and found out that the problem has been dairy. I've had to completely cut it out of my diet, which means I live a very cheese-less life. I'm a baker and although I typically don't eat my baking anyway, it becomes so much more tempting when I know I can't have it. I've tried to look for recipes not containing butter or milk in my big book of goodies but have come up basically empty. Let's face it, butter makes everything better. So I turned to Pinterest to find some dairy free recipes, and I found something even better than I could have imagined.

I found out that in place of butter you can use coconut oil which has opened my world of baking up completely! And obviously you can use any dairy-free milk in replace of milk. But the absolute perfect recipe popped right into my head. My mom makes these delicious heaps of cocoa, oats and coconut called Unbaked Chocolate Macaroons and where better to use coconut oil and coconut milk so that I can eat them?!?!? Nowhere! So I'm going to share the recipe I use with you so that everyone can enjoy these delicious treats!

Vegan Unbaked Chocolate Macaroons

1/2 cup coconut oil
1/2 cup coconut milk (or your favourite dairy free milk)
1 1/2 cups sugar (or even honey, which would make these not vegan)
6 tbsp cocoa
1 tsp vanilla extract
2 cups coconut (flaked or shredded, sweetened or unsweetened)
2 cups quick oats

Melt coconut oil in a large sauce pan. Add coconut milk and sugar; bring to a boil. Remove from heat. Add cocoa, vanilla, coconut and oats; stir together until well mixed. Drop by teaspoonful onto waxed paper. Cool before storing.

Super simple right? The longest part of this recipe is that they take a while to set and cool. I had made these one night after work and the original recipe calls for 2 cups of sugar but after eating them I realized they were way too sweet and you could taste the sugar granules. So the second time I made them I cut the sugar and they tasted just right! The coconut oil is sweet enough that you don't need that much sugar in them which is (in my opinion) much better than butter with the 2 cups.

Let me know if you've made them and how they turned out, or even if you swapped other ingredients! I'm also super interested in finding more dairy-free recipes so leave those in the comments as well!

Until next time...
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