Vegan Chocolate Macaroons with Masala Chai Spices

5 from 1 reader review

Prep Time 30

Cook Time 2

Total Time 2 30

Servings

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Ingredients

3 cups dried unsweetened coconut flakes
2 tablespoons chia seeds
1 cup cacao powder
½ cup almond meal
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
⅙ teaspoon ground cloves
couple twists of black pepper
¼ cup water
¾ cup maple syrup
⅓ cup extra virgin coconut oil, lightly warmed to liquify
1 tablespoon vanilla extract

Instructions

Preheat oven to 200°F.
In a large bowl, combine the coconut, chia seeds, cocoa powder, almond meal, sea salt, spices and water. Stir to combine thoroughly. Add the maple syrup, coconut oil and vanilla extract and stir again until fully combined and no dry cocoa powder/almond meal remains.
Cover and place dough/mixture into the fridge for about 15 minutes. The chia seeds do their thing and really bind the mix, making it much easier and less messy to scoop.
Drop heaped tablespoonfuls of mixture onto a parchment lined sheet. No need to space them out too much. Place them in the oven and bake for about 2 hours or until firm and dry on the outside.

Recipe Notes

Adapted from Raw Food Real World

Vegan chocolate macaroons with masala chai spices are naturally sweetened with maple syrup and the perfect treat with tea or coffee.

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