These little lumps of chocolatey goodness may not look like much, but dang, are they ever decadent. They have lots of cocoa and honey, and really, how can you go wrong with that combo? I’ve heard some people call them chocolate frogs, but I grew up with my mom making a different version of these and she called them macaroons. Thus, they are macaroons to me as well (not to be confused with the French kind with whipped egg whites, etc).
The beautiful thing is, these are totally grain-free, dairy-free, and refined-sugar-free. They even contain coconut oil, which is an amazingly superfood that some people take as a health supplement. Seriously. Oh, and you don’t even have to bake them, which just makes them even more endearing (if that were even possible).
I’ve been making these since we were on the GAPS Diet last year… because drumroll please… they are GAPS-legal (as long as you’ve successfully introduced cocoa and are no longer on the intro diet).
Since hubby and I are currently avoiding refined sugar altogether, I made up a batch of these babies this afternoon to satisfy my sweet craving. I only had to eat one and my craving was finished. I’ve taken them to potlucks several times and no one has any clue they’re actually healthy. They’re that yummy.
3/4 cup honey
1/3 cup coconut oil
1/2 teaspoon sea salt
1 tablespoon real vanilla extract
3.5 cups medium or large unsweetened flaked coconut
2/3 cups cocoa
1/2 cup almond meal (you could just use finely shredded unsweetened coconut flakes if you don’t have almond meal)
Melt honey on low heat on the stovetop. Mine is lovely local raw honey, so I try to keep the heat as low as possible so as to keep all the beneficial enzymes and such. Add coconut oil, melt all together.
Add flaked coconut and stir. Ignore the fact that the measuring cup is sitting on a burner in this photo. And for heaven’s sake, DON’T put things on the burner absentmindedly when it may be hot (not that I ever do that, ahem. Seriously, I didn’t – *this* time…)
Add salt and vanilla extract. Stir.
Ask your cute little (but dang, he’s getting so big!) helper to pour in the almond meal. By the way, I asked a friend to bring me some almond meal back from a Trader Joe’s in the US. It’s like eleven billion times cheaper there. If you nearly die of shock when you see that it’s like $16 for a wee little bag of it here in Canada, you can probably just use unsweetened finely ground coconut instead. I haven’t tried it, but I don’t see why it wouldn’t work.
Add in the cocoa, then stir it all together with a wooden spoon. No other kind of spoon will do, obviously.
When all of the ingredients are nice and familiar-like with one another, then drop it by the spoonful onto a cookie sheet (love my stoneware!). I lined mine with parchment paper because I didn’t want to have to get out my chisel again in order to get them off the pan. Try not to be jealous of my perfectly shaped blobs. I’ve had a lot of practice…
Place them in your freezer for at least 20 minutes, or until they are firm. Here is a picture of my freezer, in case you had trouble with this step. Yours will probably be similar, minus the toddler/preschooler valentine’s artwork.
Store in an air-tight container in the fridge. I have no idea if they go bad because we haven’t given them enough time to find out. You likely won’t either. Enjoy!