Holidays are coming! There’s going to be about ten Christmas dinners and New Year’s partys for which you’ll have to cook at least one dish! Well, my Mint and Chocolate Macaroons are here to help! They are really easy to do and completely yummy! Plus, as you can notice by the ingredients list, they are kinda healthy! Isn’t that great!?
Speaking of healthy dessert balls, I’ve been to Le Salon des Métiers d’Art yesterday and one of my friends (Hi, Isabelle!) just happened to work for Tessier dit Lavigne stand. I didn’t know this company and I simply fell in looooove after just one bite of their delicious nut paste truffles! Yeah, nut paste truffles, no chocolate implied! With simple or funky flavours! Well, I don’t know if they ship their products all around the world but you should ask! Those truffles contains milk, so they aren’t vegan, but I bet we could do a special order with non-dairy milk… 😉
So, about my macaroons : I took the recipe on Simple Medicine and simply added mint, cause I looove the coco/chocolate/mint combinaison! What’s funny is that the author of the original recipe published it during a snow storm and wrote that those macaroons were “snopocalypse-esque dirty snowballs”… Well, I feel like this is completely accurate right now, cause snow keeps falling and falling and falling over Montreal! And my boyfriend keeps moaning about the fact that it is a “snowapocalyspe”! It’s still going to snow for the next few days and the roads are gonna be kinda dangerous for Christmas time. So, everyone out there, drive carefully!
For the moment, let’s get back to happy tasty snowballs, the ones I love the most!
- 2 cups unsweetened shredded coconut
- 1/4 cup coconut oil (if it’s hard like rock, you can put it a few seconds in the microwave)
- 1/2 cup almond flour
- 1/3 cup maple syrup
- 1/4 tsp finely ground salt
- 1 tsp pure Mint extract
- A hint of Vanilla
- 2 tsp cool water
- 2 ounces of dark unsweetened chocolate (choose vegan if you want to)
Mix all the ingredients except the last two (water and chocolate) in a bowl. Toss until everything is combined well (I personally put some water on my hands and simply toss the mix with them).
If you feel like the mix doesn’t stick enough, add water, one teaspoon at the time.
Form some balls (a little smaller than a golf ball).
Put the chocolate in a bain marie and let it melt slowly, while whisking.
Once the chocolate has melted, carefully dip the macaroons, and then put them on a parchment paper so the chocolate will harden. If you have some talent with melted chocolate, you can also add some of it on the top of your macaroons. I seriously have no experience with chocolate, so my macaroons turns out looking a little bit like boobs (hihi!)
Now, put your macaroons in the refrigerator and let them harden for at least 10 minutes before you eat them. Yep, no cooking needed! Keep the macaroons in the fridge until you are ready to serve them, so they won’t get too soft.