With a decadent chocolate drizzle!
These chocolate-drizzled vanilla bean macaroons are raw, vegan, and totally free of refined sugar.
But WAIT! Do not stop reading. They’re delicious, I swear.
You may have noticed that I have a sweet tooth. I like sugar. No, I love sugar. I live for the stuff. I’m able to justify eating just about anything sweet. (Peanut butter cookies are clearly a health food—so much protein!)
And I’m unapologetic about that. I’m fully aware that the current diet trend is all about eating healthy fats and avoiding sugar in nearly all of its delicious forms. And I do not care one bit. I will continue eating refined sugar because I like it and I truly believe that in moderation it will not hurt me.
Yes, raw desserts. Every single recipe in this cookbook is vegan, gluten-free, and FREE of REFINED SUGARS! Every single recipe also sounds incredible. Blueberry cheesecakes, cherry strudels, citrus truffles, chocolate ice cream, and of course, vanilla bean macaroons. Being healthy has never seemed so possible.
These are desserts that are actually healthy for you—not healthy in the way that I try to use the word, like strawberry shortcake has fruit in it, therefore it’s healthy. They actually are healthy, making it possible to have your cake and eat it too, and not gain weight while doing it.
I’m not one to opt for a healthy dessert. If I’m gonna have dessert, I’m gonna have dessert. It will be decadent and probably packed with chocolate, and I will not sacrifice a good dessert for the sake of my health. So it’s a good thing everything in this cookbook actually tastes incredible. These are desserts that even I, the queen of processed sugars, think taste really, really good. Oh, and did I mention, these macaroons come together in about five minutes? Yeah, they’re super quick, so you have time to make several batches because, trust me, you’ll want lots.
(I am not being compensated for this post in any way. I’m sharing this book with you because it’s fantastic. The photography is beautiful and the recipes are seriously drool-worthy. If I’m not being compensated, then how, you ask, did I get a copy before the rest of the world? I’m a member of Laura’s gym and therefore was one of the lucky few allowed to pre-order and pre-receive the book.)
A few recipe notes:
Use unsweetened coconut flakes (as pictured above). Shredded coconut is too dry and your macaroons will not come together if you use it. Take my word on that. I used this coconut.
The chocolate drizzle is optional. The recipe calls for yacon syrup and I know most people reading this are asking ya-what syrup? Let me, via information from Laura’s book, explain. Yacon is an extract from the root of a plant found in South America. It’s full of antioxidants, is low on the glycemic index, and tastes a little like molasses. You can find it in some natural food stores; I bought a jar on Amazon. If you don’t want to buy yacon syrup just to make chocolate sauce, you could probably substitute honey or agave but I didn’t try either of those options. You could also just use any chocolate sauce you want.
To make the macaroons you have to make date paste and you’ll have lots of date paste left over, assuming you don’t make 20 batches of cookies. I’ve been mixing my leftover date paste into oatmeal and blending it into smoothies. I also may have spread a healthy dose on buttered toast multiple times. It’s amazing stuff. If you don’t want to have tons left over, cut the recipe in half—you’ll have to scrape the sides of your food processor repeatedly to get the dates to make a paste though.
I used unrefined coconut oil in both the macaroons and the chocolate sauce because that’s what I had in my cupboard. Unrefined coconut oil has a stronger coconut flavor than refined and you can use it in the chocolate sauce as long as you don’t care that it will be coconut-y.
And can I just say that the best part about this recipe is that my mom will eat these cookies? Somehow, I am the daughter of a woman who doesn’t eat refined sugar. Finally I’m posting something my greatest supporter will enjoy! Love you, Mom.
- 2 cups lightly packed medjool dates, pitted
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 1/4 cup refined coconut oil, melted
- 1/2 teaspoon vanilla extract
- 3 tablespoons yacon syrup
- 1/4 cup cacao powder (or cocoa powder)
- 1 1/2 cups unsweetened flaked coconut
- 1 tablespoon unrefined coconut oil, melted
- 1 tablespoon date paste (see below)
- 1 vanilla bean pod, scraped OR 1 teaspoon vanilla extract
- dash of salt
- Blend all ingredients in a blender or food processor until smooth and creamy. Date paste can be stored in your refrigerator for 2 weeks or in the freezer for up to a month.
- Whisk coconut oil, vanilla, and yacon syrup together in a small bowl. Add cacao powder slowly, whisking until blended.
- Process all ingredients in a food processor until well combined but still slightly chunky. Use a small ice cream scoop to create bite-sized cookies, pressing the mixture firmly into the scoop before releasing the cookies onto a plate or baking sheet. Refrigerate for 10 minutes before serving or drizzling with chocolate.