Healthy No-Bake Chocolate Coconut Macaroons (gluten, dairy, and sugar free)

Name: Healthy No-Bake Chocolate Coconut Macaroons (gluten, dairy, and sugar free)
Yield: 1 serving
Ingredients: 1/4 cup coconut oil; 1 teaspoon vanilla; 1/4 cup almond milk; 1 1/2 teaspoons grass-fed gelatin; 3 tablespoons cocoa powder; 1/4 cup cashew butter; 5-7 teaspoons liquid stevia; 1 cup gluten-free oats; 1/4 cup coconut; 1/8 teaspoon salt

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Course
Dessert, Snacks
Cuisine
Vegan, Keto, AIP

Healthy No-Bake Chocolate Coconut Macaroons (gluten, dairy, and sugar free)

Iris Warren

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These Healthy No-Bake Cookies are Gluten Free, Dairy Free and Sugar Free. A delicious remake of an all time favorite.

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Ingredients

1/4 cup coconut oil
1 teaspoon vanilla
1/4 cup almond milk (or other non-dairy milk)
1 1/2 teaspoons grass-fed gelatin
3 tablespoons cocoa powder
1/4 cup cashew butter (or other nut or seed butter as needed)
5-7 teaspoons liquid stevia (60-80 drops; or to taste)
1 cup gluten-free oats
1/4 cup coconut (fine dried)
1/8 teaspoon salt

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Instructions

Combine the oats, dried coconut and salt in a bowl and set aside.
Melt the coconut oil in a saucepan over low heat.
While the coconut oil is melting, place the almond milk in a small bowl and sprinkle the gelatin overtop. Let it sit for a few minutes to let it “bloom”. This will prevent hard gelatin “globs” in the final product. After a few minutes whisk the gelatin into the milk.
Add the milk and gelatin mixture, cashew butter, and cocoa to the saucepan and whisk to combine.
Remove from heat and whisk in the vanilla and stevia (remember to adjust the stevia to taste).
Add in the oats, coconut and salt mixture and stir to coat.
Drop by spoonfuls (may have to use your hands to squish them) onto parchment paper. OR press them into cookie cutters or molds (I greased mine with coconut oil). Once you have pressed them in you can push the macaroon out of the cookie cutter gently and place them on parchment paper.
Allow them to cool in the fridge or freezer. They will set and hold together after they have cooled.
Eat ‘em up!

Notes

Sweetener Options: The amount of liquid stevia used should be equivalent to about 1/4 - 1/3 cup of sugar so you can use whatever sweetener you like keeping that in mind. For honey and maple syrup, since they are sweetener than sugar, try starting with 1/8 cup and go from there.
For a vegan option, use organic agar agar powder instead of gelatin.
Use more unsweetened coconut instead of the oats for a low-carb option.