Ever wonder what to make to delight the taste buds of the shamelessly picky eaters and health nuts alike? This, right here, is your fix! I have made this treat for just about every occasion this year from house parties to Christmas gatherings and they are always an instant hit. The best part? They take about 15minutes to make, have minimal ingredients, require zero baking, and have some superfood benefits! What originally began as Kimberly Snyder’s recipe from her book became a smash hit with my friends and family alike and lead me to create my own spin and thus: the delectable cranberry chocolate macaroon was born!
- Dairy free
- Soy free
- Refined sugar free
- Flour free
- Gluten and wheat free
- Nut free
- Egg free
- Pretty much anything but sheer goodness free!
- Raw cacao is less processed than cocoa, high in antioxidants for anti-aging, and has energizing and mood enhancing effects.
- Cinnamon is an anti-inflammatory, stabilizes blood sugar and boosts brain function! This is my secret ingredient for anything chocolate to enhance and add depth to the rich flavours.
- Maple syrup – may I take a moment to redirect you to my article on the 8 facts about maple syrup that make it just plain sweet, here: https://lifeofeden.com/2014/07/02/8-facts-about-maple-syrup-that-make-it-just-plain-sweet/
But as wonderful as it is, please remember that this is also a treat and not an everyday staple and that buying real, high quality syrup is the only way to go to reap its beneficial properties.
- Vanilla – If opting for the vanilla extract, look for one that is organic and alcohol free.
- Himalayan salt can be replaced with a high quality sea salt. I like Himalayan because it adds depth to the rich flavours of the macaroon.
- Dried cranberries and coconut – for both of these you want to be aware of what is in them. Sneaky things such as sulfites and unwanted oils or soy may find their way in, so be sure to check the labels.
- 2 Cups coconut flakes
- ½ Cup Raw cacao powder
- 1/8 tsp Himalayan salt
- ½ tsp Powdered stevia
- ½ tsp Cinnamon
- ½ tsp Vanilla extract or the seeds of 1 vanilla bean
- ½ Cup Maple syrup
- 1/3 Cup Dried cranberries
- In a large mixing bowl, combine dry ingredients.
- Add in wet ingredients and stir until fully combined. Add the dried cranberries in last.
- Scoop into small, macaroon sized balls and place on parchment, putting them in the freezer for at least 3-4 hours before serving or in the fridge overnight.
- Best served the next day but can be stored in the fridge after that.
So there you have it! I am so excited for you to give these a try and, if you’re anything like me in the kitchen; become a sweet, gooey, chocolate covered macaroon making machine from here on out!