This recipe for Chocolate Macaroon Balls was originally inspired by a bag of Hail Merry Macaroons which a friend gave me (thanks Caroline). After first having them, I was intent on creating a recipe of my own — but that never happened. Months went by and I forgot all about my plans.

Recently however, I have been more intentional about cutting down (or even out) sugar due to some developing health concerns. I wrote about the health issues here: Why I Had to Stop Drinking Coffee. And since I had to switch from coffee to teeccino (a totally caffeine-free herbal coffee), I have started craving chocolate again — which is no surprise.

So I was craving a sweet, healthy treat but didn’t have anything in the house, and I wanted something life-giving. So I made these Raw Vegan Gluten Free Chocolate Coconut Macaroon Balls with ingredients I had on hand. They were a great success. Even my husband was eager to eat more than one.

And since I haven’t shared a recipe in a long time on Reformed Health, I thought it was the perfect opportunity.

Here is a calorie analysis:

Calorie Analysis: yields 12 servings

Ingredients (organic)	Calories
1/2 cup Cocoa Powder	160
1 1/2 cups Shredded Coconut	928
1/4 cup Maple Syrup	220
1/4 cup Coconut Milk	110
1/4 tsp. Vanilla Extract	3
————-	——–
Total	1423
Per Serving	119

Recipe for Raw Vegan GF Chocolate Coconut Macaroon Balls

Ingredients (organic):

• 1/2 cup Cocoa Powder sifted after measure
• 1 1/2 cups finely Shredded Coconut, separated (I used Let’s Do Organic brand)
• 1/4 cup Maple Syrup (I used Costco’s organic — the best price anywhere)
• 1/4 cup Coconut Milk (I used Trader Joe’s organic — the best price anywhere)
• 1/4 teaspoon Vanilla Extract (I used Simply Organic)

Directions:

• Sift Cocoa Powder in medium mixing bowl
• Stir in 1 1/4 cups Coconut Shreds, reserving 1/4 cup of the coconut
• In a small mixing bowl, combine Maple Syrup, Coconut Milk, and Vanilla Extract
• Pour liquid ingredients into the cocoa mixture
• Stir with fork until dough starts to stick together
• Roll into 12 balls (I spooned a piece of dough into a sandwich bag and formed it into a ball. This kept my hands from getting sticky.)
• Roll each formed ball into the remaining Coconut Shreds until evenly coated
• Place on mini muffin tin
• Refrigerate 30 minutes
• Serve
• Store remaining balls in refrigerator

This is a super healthy, delicious snack when you are craving something sweet. And the cocoa and coconut give a natural boost of energy.

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Disclaimer:

Reformed Health exists so you can take control of your own health and be all that God has designed you to be. The information shared on Reformed Health is the sole opinion of the author and is not meant to diagnose or treat any illness. None or our claims have been evaluated by the FDA or any other government organization. We are not medical doctors, nor do we have any medical doctors on staff. If you are having a health emergency, please call 911, contact your doctor, or visit a local emergency room. Always consult your doctor before engaging in any new exercise regime.

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Scripture quotations taken from the NASB.

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© 2017 Mischelle Sandowich
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