We are entering the time of year where cookie plates abound and there’s nothing but sweets as far as the eye can see. At first this can be a delightful turn of events, but after a short while all of it can get to be a little too much. This year, I have a few healthier cookie recipes that I will be adding to my traditional cookie plates for a little more wholesomeness.
First on my list for this holiday season are these sweet little chai spiced raw macaroons. I have been a fan of the traditional coconut macaroons for many years, but recently was introduced to the idea of these raw no-bake coconut treats.
I have made several versions of these raw macaroons in recent months and I love that they are full of natural ingredients that I can feel good about eating–plus they take only a few minutes to make.
The base of the ‘dough’ is unsweetened dried coconut flakes, coconut oil, and almond flour making them gluten-free. While the base of these macaroons can stay the same, you can spice them in a variety of ways to make several different flavor profiles.
Today, I’m sharing with you my chai spiced raw macaroons. I added a homemade chai spice blend made from ginger, cinnamon, cloves, allspice, and cardamom. You can use a commercial blend of spices if you prefer. The spices bring a warmth to the flavor that is perfect for this time of year.
The coconut adds fiber while the coconut oil adds healthy fats. A touch of natural maple syrup adds just the right amount of sweetness. To take these to the next level, I decided to dip them in some melted dark organic chocolate with a sprinkle of sea salt. The chocolate and sea salt play nicely off the subtle spice of the macaroons.
These chai spiced raw macaroons will be a hit all season long!
Chai Spiced Raw Macaroons
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 2 cups finely shredded unsweetened coconut
- 1/2 cup almond flour
- 6 tablespoons coconut oil
- 1/4 teaspoon fine sea salt
- 2 tablespoons maple syrup
- 4 ounces dark chocolate melted
In a small dish, mix together spices and set aside.
Add coconut, almond flour, coconut oil, sea salt, and maple syrup to a food processor. Process until mixture is blended and comes together in a soft dough. Sprinkle with chai spice mix and process again just until spices are incorporated.
Scoop scant tablespoons of dough and roll into a ball. Place on parchment lined baking sheets. If macaroons are very soft, chill for a few minutes before dipping in chocolate.
Dip macaroons in melted dark chocolate and sprinkle with additional sea salt if desired. Store in the refrigerator.