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Vegan Raisin and Coconut Macaroons with Chocolate Filling

These Vegan Raisin and Coconut Macaroons with Chocolate Filling by the talented pastry chef Renursha van Wyk are simple to prepare, offering a delightful combination of chewiness, crunchiness, and sweetness, all in under thirty minutes! They are also made from gluten-free, nut-free, and paleo-friendly ingredients.

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Course Dessert

Ingredients

For the Macaroons:

2 ½ C shredded unsweetened coconut
½ C raisins
¼ C FloraPlant Spread, melted
⅔ C coconut sugar or brown sugar
½ C aquafaba (liquid from a can of chickpeas)
1 tsp vanilla extract
¼ tsp salt

For the Chocolate Filling:

½ C dairy-free dark chocolate chips
½ tbsp coconut milk
1 tbsp FloraPlant Spread

Instructions

Preheat the Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
Whip the Aquafaba: In a mixing bowl, whip the aquafaba using a hand mixer or stand mixer on high speed until it forms stiff peaks, similar to whipped egg whites. This should take about 5-7 minutes.
Prepare the Coconut Mixture: In a large mixing bowl, combine the shredded coconut, raisins, melted plant-based margarine, coconut sugar, vanilla extract, and salt. Mix well until all ingredients are thoroughly combined.
Fold in the Aquafaba: Gently fold the whipped aquafaba into the coconut mixture. Be careful not to deflate the aquafaba too much, as it helps to give the macaroons a light texture.

Video

Keywords gluten free, macarons, macaroons, nut free recipe, paleo friendly dessert, Raisins South Africa, Renursha van Wyk, vegan, Woolworths

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