Raw Coconut Macaroons with "Chocolate" Ganache

Author: Sophie

Recipe type: Dessert

Prep time: 20 mins

Total time: 20 mins

Serves: 20

Ingredients

For the macaroons:
⅓ cup coconut cream (scooped from the top of a refrigerated can of coconut milk)
1 tbsp coconut oil
3 tbsp maple syrup
2 tbsp alcohol-free vanilla extract
½ tbsp gelatin
2 cups shredded coconut
"Chocolate" ganache:
⅓ cup coconut milk
2 tbsp maple syrup
2 tbsp carob powder

Instructions

In a pan on medium heat, mix together the coconut cream, coconut oil, maple syrup, and vanilla extract.
Remove from the heat and add the gelatin. Mix well with a whisk, making sure there is no clump.
Immediately add the shredded coconut. Mix well again.
Line a baking sheet with parchment paper.
Using a tablespoon to scoop out small portions of the coconut mixture to form little mounds, line the macaroons on the parchment paper. Leave a 1-inch space around each macaroon.
Prepare the chocolate ganache while the macaroons are setting.
In a small pan on medium heat, mix together the coconut milk, maple syrup, and carob powder.
Now comes the best part of the recipe! Drizzle a small amount of chocolate ganache over each macaroons.
Place the tray of chocolate covered macaroons in the fridge for 30 minutes.
Serve chilled with a nice cup of tea.
Bon appétit!

Recipe by Autoimmune Wellness at https://autoimmunewellness.com/raw-coconut-macaroons-with-chocolate-ganache/