It seems like every third recipe that I post has something to do with chocolate. I really am a bit of a chocolate fanatic. Not just any chocolate, but real, dark, high quality chocolate. If the chocolate is good enough, I can even eat it with no added sugar. Just the pure goodness of chocolate……….
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Sorry, zoned off a little there. Seriously though, I really think there are three things in the world that make everything better: bacon, coconut oil, and chocolate. (As a side note, coconut oil spread on a chocolate bar is a delicious snack.) I love that I can add healthy foods like coconut and chia seed in with cocoa to create a delicious and fairly guilt-free dessert.
When Mom asked me what these cookies were, I said they were chocolate coconut chia almond butter macaroons. She told me that title was too long, and that I should just call them Ultimate Macaroons. So I added the word chocolate in there and decided it was perfect – Ultimate Paleo Chocolate Macaroons!
These are really addictive. I’ve decided that if I just eat the large crumbs that I broke off during the photo shoot, the don’t have any calories. Self-deception is a powerful thing.
Shared at Naturally Sweet Recipe Roundup, Fat Tuesday, Fight Back Friday, Pennywise Platter,
- raw almonds – 1 cup
- unsweetened coconut flakes – 1 cup
- chia seeds – 1/4 cup
- coconut oil – 2 tablespoons, softened
- salt – pinch
- unsweetened coconut flakes – 1 cup
- coconut flour – 1 tablespoon
- cocoa powder – 3-1/2 tablespoons
- maple syrup – 1/4 cup
- egg – 1
- In a food processor, combine the almonds, 1 cup coconut flakes, chia seeds, coconut oil, and salt. Process for about 10 minutes, or until smooth and buttery. (The chia seeds will stay whole.)
- Scrape the nut butter into a mixing bowl. Preheat the oven to 375 degrees Fahrenheit and grease a cookie sheet with coconut oil.
- Add the remaining ingredients to the mixing bowl with the nut butter and mix very well.
- Use a cookie scooper to scoop tablespoonfuls onto the greased cookie sheet.
- Bake for 20 minutes.
- Serve warm or at room temperature. Enjoy!
I used your recipe as a base for a simple berry tart and a slice. They were both outstanding thanks to your recipe. Chocolate coconut Rough, which I am planning on posting on my blog, was my dream slice as I topped it with chocolate, coconut ganache. The tart I simply baked then put a big spoon of marscapone cream and berries. I plan on blogging both of these in the coming weeks but I will totally credit the bases to you and I’ll make sure to get the link over here to acknowledge your great recipe! I hope you can tolerate dairy and have a try!
That’s awesome Wendy! Your recipe sounds so amazing! Can’t wait to try it; I think my family would love it!
I agree with you, I too have a problem with my recipe posts being – not necessarily chocolate, but tasty treats 🙂
While they are still in the treat category, so we need to eat them with care (and love!), it is so great living this lifestyle where treats like these are no longer guilt laden!
I have been thinking about treats just like this. Something chocolatey, coconuty, almondy and baked.
Ultimate balls of bliss!
Wendy that’s a perfect way to describe them!!
I am so in! Hello from Pennywise Platter Thursday.