November 17, 2015

A Healthier Holiday Option: Gluten-Free, Vegan Macaroons with Chocolate Sauce. {Recipe}

For those of us who struggle with sugar cravings or full-blown sugar addiction, holidays can be a particularly troublesome time.

The countless cookies, candies, chocolates and pastries available on celebratory days can wreak havoc on our energy levels, skin, sleep, moods and waist lines. I believe that food and eating should be nourishing, sustainable and pleasurable every day—without restriction or alienation during holiday gatherings.

The following recipe is a crowd-pleaser—tested by kids, partners, and junk-food lovers alike—and made with natural sweeteners that have a gentler effect on the body than refined white sugar. You’ll be surprised by how good these macaroons taste and how much better you’ll feel without a post-treat sugar crash.


Gluten-Free, Vegan Macaroons with Chocolate Sauce:

Macaroon ingredients:

2/3 cup brown rice flour

5 cups shredded unsweetened coconut

1/2 teaspoon sea salt

2/3 cup agave

1 cup coconut milk

2 teaspoons vanilla extract


Preheat oven to 350. Combine the rice flour, coconut, salt, agave, coconut milk and vanilla in a large bowl and mix well. The dough should be wet and sticky.

Next, using an ice cream scoop, dip the scoop in warm water—then firmly pack the dough into the scoop. (This is super important, so that the macaroons stay together when baked.)

Ease the dough out of the scoop and onto a parchment-lined baking sheet.

Repeat with the rest of the dough.

Bake about 12-15 minutes, until just barely browned.


Chocolate sauce ingredients:

1 cup diary-free dark chocolate chips

3 Tablespoons water

2 Tablespoons canola oil

1 teaspoon vanilla extract

Pinch of sea salt


In a metal mixing bowl placed over a pot of simmering water, melt the chocolate chips, stirring frequently 10-15 minutes.

When the chocolate has melted—whisk in the water, canola oil, vanilla, and salt until well combined.

Remove from heat and drizzle over cooled macaroons.




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Author: Stephanie Burg

Editor: Yoli Ramazzina

Photo: Author’s own

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