Submitted by: Sharon
Prep Time: 17 Minutes
Cook Time: 0 Seconds
Servings: 6
I'm not sure where I acquired this recipe, but I discovered it amongst my collection of odds and ends. They are an absolutely guilt free, mouth-watering, gluten free treat to die for! If you're looking for a healthy sweet treat &/or a chocolate fix, this is it.
1/4 c. coconut oil
1/4 c. maple syrup
1/2 tsp. vanilla extract
6 tbsp. cacao powder
1 1/2 c. shredded coconut
1 tbsp. chia seeds
sea salt to taste
1 banana
In a medium-sized bowl, make sure the banana is well mashed. Add the remaining ingredients in the order given, mixing well after each addition. Spoon them onto a wax paper-lined pan. I used a 1 1/4 inch melon scoop to make 4 mini macaroons for 1 carb, but you could make them larger and adjust the carb count. The whole recipe has a total of 6 carbs and makes 24 little macaroons. Refrigerate them till they firm up a bit, approximately 20 min. Store them in a sealed container in the refrigerator. They also freeze well and are fresh out of the freezer in the photo, so they're a little frosty looking. (I don't do well with photo shopping). Enjoy.
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