AIP / Paleo No Bake Coconut Macaroons with "Chocolate" Ganache
Prep time
Total time
This recipe is 100% compliant with the strict elimination phase of the Paleo Autoimmune Protocol (AIP).
Author: Sophie Van Tiggelen
Recipe type: Dessert
Cuisine: Paleo Autoimmune Protocol
Serves: 20
Ingredients
- For the macaroons:
- ⅓ cup coconut cream (scooped from the top of a refrigerated can of coconut milk)
- 1 tablespoon coconut oil
- 3 tablespoons maple syrup
- 2 tablespoons alcohol-free vanilla extract
- ½ tablespoon gelatin powder
- 2 cupsunsweetened shredded coconut
- "Chocolate" ganache:
- ⅓ cup coconut milk
- 2 tablespoons maple syrup
- 2 tablespoons roasted 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 A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-paleo-no-bake-coconut-macaroons-with-chocolate-ganache/