Sugar free, grain free….easy, and not many ingredients. That’s just how I do things.
I was really surprised about how well these truffles/macaroons turned out. They really can be two different things, depending on if you dip or drizzle the chocolate!
These do not need to be baked or dehydrated (in fact, I think that would ruin them based on the ingredients). They do NOT have the standard macaroon sweeteners—no maple syrup or honey. No sugar added. I used coconut oil as a binder, and they just need to be refrigerated in the end.
Of course, you know I’m on a balsamic bender right now, so the apricot flavor comes from California Apricot Balsamic. This is a great addition, and it can be a little nudge of flavor, or it can provide significant tanginess–it’s up to you. I’ll give you options for that below.
Orange Apricot Coconut Macaroons/Truffles
3 cups unprocessed unsweetened shredded coconut
1/3 melted coconut oil
2 Tbsp apricot balsamic vinegar (you could probably sub in another apricot flavoring or even jam if you’re not worried about the sugar content)
1 cup almond flour
1/2 tsp liquid orange stevia (I always use NuNaturals) – adjust this amount to taste
1/2 tsp orange extract
1 Tbsp vanilla extract
Using a small scoop, make truffles and space evenly on a nonstick or glass pan. Place in the fridge.
Melt 4 oz baker’s chocolate (I used Green & Black’s organic 72%)
Add 1 T coconut oil
Add 2 tsp apricot balsamic (optional—if you don’t like tanginess, leave this out!)
1/4-1/2 tsp liquid orange stevia (to taste)
Remove the truffles from the fridge, and make a decision….
Dip or Drizzle!
At first, I thought the dipped truffles were a little too strong tasting (I definitely added the balsamic to the chocolate mixture)….but after they were chilled for about an hour, I tried another one and was 100% sold. Definitely tangy, slightly complex….really darn yummy.
Keep in mind, if you’re not a chocolate fan, you can eat these plain. Joe tried one of the plain ones yesterday and told me how amazing it was (which is crazy—it’s tough enough to get him to try the things I make, so it took me a while to realize he wasn’t being sarcastic about how good it was). Today, when I went to retrieve them from the fridge to add the chocolate part, I noticed several of them were missing…..hmmmm….I guess he did really like them!
So, please. Try these—eat them plain, add the chocolate. Try it with the balsamic, or without. I love that they have no sugar added. I have always loved macaroons, but was discouraged about how to make them still be yummy without having to add a cup of maple syrup to them (the old standard). I love the benefits of coconut, and this snack is an amazing way to sneak more in!
News/Notes: Today was my trainer (more tire-whacking), work, kitchen….humidity, thunderstorms, sweating, frizzy hair….and a big fat long walk—the kind where your fingers and toes turn into sausages. But it was worth it—it was Mimi and Me time, for 6.5 miles. The best!
I have two more recipes to share, but I’ll save them for later.
Stony Brook Oils shared my last recipe (the Strawbs and balsamic Whip with the Crumble) on facebook—check them out. They have a lot of great roasted seed oils. I don’t know why it took me so long to try all these great oils and vinegars (bonus that I can find local products!)…but it is seriously changing things for me in the kitchen. The flavors assist me in my simplicity in the kitchen.
Tomorrow is yoga and wine night again (ok, not really, but it’s yoga at a winery—I just like the way yoga and wine sound together….). How is your week shaping up?
Are you a macaroon fan?
Would you try the balsamic on the coating, or stick with plain chocolate?Pin It