chocolate macaroons (grain-free, paleo, vegan, gluten-free, dairy-free, soy-free, refined sugar-free)

I can live without most foods – I think being intolerant to over 72 foods proves that – but chocolate? I opine that chocolate is cathartic to the soul. I have been making my own chocolate for a year or so now and I can absolutely, positively declare that I will never, ever revert to the greasy, pathetic ‘chocolate’ sold in the shops. Seriously, try it; it’s incredible. Also, I’ve never had a macaroon.


What?! I’ve never had a macaroon?! No, I haven’t. I know. How did the mixture of gloriously crunchy desiccated coconut, fluffy mounds of whipped egg whites and sweet, familiar sugar escape my grasp in the fourteen years I’ve been on this planet? And guess what? I don’t think I’ll ever taste a ‘traditional’ macaroon. Why would I want to revert to refined, over-processed sugar and whites of a chicken’s unfertilised eggs? I really don’t. How about a wholesome, healthy, and deliciously tasty chocolatey macaroon which is incredibly crisp on the outside and chewy on the inside? ‘Hark!’ the kitchen angels sing!


Throw together some crunchy desiccated coconut, silky, smooth coconut oil, rich and creamy coconut milk, sweet and mild agave nectar, dark, deep cacao powder, and heavenly vanilla extract, mix it up, scoop it together, and bake. Done. The perfect little bites for when you’re craving a dose of chocolate.

The usual caveats here: these are so utterly yummy that if you’re watching what you eat (or if you’re sensible enough to think that you really shouldn’t be eating 12 macaroons in a day – well done to you), you’ll want to freeze some for later. Trust me, they’re just too tempting!

Loosely adapted from the wonderful Jenni at The Urban Poser!

chocolate macaroons

by Alessandra Peters

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: dairy-free egg-free gluten-free grain-free paleo soy-free sugar-free vegan

Description: Delicious, dark, and chocolatey macaroons full of goodness! Made with three types of coconut, a splash of agave, and some cacao powder, these are as pure as you’ll get when it comes to macaroons!

Ingredients (12 macaroons)

  • 2 cups fine desiccated coconut
  • 2 tablespoons coconut milk
  • 1/3 cup coconut oil
  • 1/4 cup cacao powder
  • 1/3 cup agave nectar
  • 1 tsp vanilla extract


1. Preheat your oven to 320/160 degrees.

2. Mix together all the ingredients in a large bowl until everything is well incorporated.

3. Using a small ice cream scoop, melon baller, or teaspoon, scoop out macaroon mixture, making sure to press the mixture right down into the scooper before releasing onto a baking tray lined with greaseproof paper which has been greased with a bit of coconut oil.

4. Bake for 9-10 minutes, but keep your eye on them! They burn quickly.

5. Let rest for 10 minutes before you handle them so that they can firm up.

6. Enjoy!

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chocolate pecan cookies (grain-free, paleo, vegan, gluten-free, dairy-free, egg-free, refined sugar-free)

Stop what you’re doing right now. Yes, it’s one of those recipes. One of those get-in-to-your-kitchen-right-now-and-bake-these recipes.

The sweet rays of summer are finally beginning to light up the days. Gorgeous, fiery red-crested birds hop contently around the garden in which hundreds of shades of green flourish amongst flowers in all sorts of colours. Everyone’s face looks joyous, bright, happy; it takes me a moment to snap out of my summer daze every time I look outside. The cows outside my kitchen window graze, their movements slow and in control, and life goes on.


Fudgy yet crispy, dark yet light, rich yet airy. Reminiscent of dreamy days consisting of early morning baking, serene walks in the woods, and laughter so precious that it will forever remain in our memories, these cookies really are the essence of summer to me – simple, spontaneous, and imperfect.

By the way, your mixture should be mixed by now, yes? Definitely yes.

There’s a reason the recipe makes thirty-six cookies. The nutrition bumf? 83 calories, 7g of fat per cookie with the pretty pecan half, 56 calories, 4g fat without it. It’s a complete bargain, trust me. Enjoy!


Chocolate Pecan Cookies

by Alessandra Peters

Prep Time: 20 minutes

Cook Time: 8 minutes

Keywords: gluten-free soy-free vegan sugar-free paleo dairy-free grain-free egg-free

Ingredients (36 cookies)

  • 200g almond flour
  • 1/2 teaspoon baking soda
  • pinch salt
  • 60g cocoa powder
  • 125ml pure maple syrup
  • 125ml vegetable oil
  • 36 pecan halves


1. Preheat oven to 350F/180C. Arrange the pecan halves on a baking sheet, then toast for 10 minutes until golden.

2. In a large bowl, mix together the almond flour, baking soda, salt, and cocoa powder. Add in the maple syrup and oil, then stir until everything is very well combined.

3. Using a small ice cream scoop, melon baller, or teaspoon, drop teaspoonfuls of the mixture on to lined baking sheets. Press a pecan half on to each cookie.

4. Bake for 7-8 minutes, let cool slightly, and enjoy!

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