Although we'd like to think spring was almost here, the cloudy drudgery outside of BUST HQ loves to keep proving us wrong. Our only consolation in these dark, depressing times is super delicious and fruity macaroon thumprints with chia seed raspberry jam! The best thing about this recipe? It's vegan, gluten-free, oil-free, grain-free, AND soy-free! Healthy(ish) and amazingly tasty snack? Yes, please. There's a little bit of prep involved for this recipe (you'll have to chill the chia seed jam for a few hours), but I promise you it's worth it. Just don't be afraid to get a your hands sticky with this one!

Yields 10 macaroons 

For the macaroons:

1.5 cups unsweetened flaked coconut
1 cup almond flour (or almond meal)
scant 1/2 tsp fine grain sea salt
1/2 cup pure maple syrup
1/4 cup coconut butter, softened
1 tsp pure vanilla extract 

For the chia seed jam (makes about 1 cup)

3 cups frozen raspberries
1/4 cup pure maple syrup, or to taste
2 tbsp chia seeds
1 tsp pure vanilla extract

For the chia seed jam

Add frozen raspberries and maple syrup into a medium pot and bring to a simmer. After 5 minutes or so, stir in the chia seeds. Continue to cook down the mixture for about 15 minutes, or until thickened. Remove from heat and stir in vanilla. Chill in the fridge for a couple hours to thicken it up even more.

1. Preheat oven to 275F and line a baking sheet with a non-stick mat or parchment paper. If you have a non-stick mat, use it because it will help prevent browning on the bottom.

2. In a large bowl, combine the coconut, almond flour (or meal), and salt.

3. Melt the coconut butter over a very low heat. I suggest using a double boiler so it doesn’t burn.

4. Add the maple syrup, softened coconut butter, and vanilla into the dry mixture and stir very well until combined. The dough will be very wet and sticky, but this is normal.

5. Grab a couple tablespoons of dough at a time with your hands and drop it onto the baking sheet. With a wet finger, press a well into the middle and lightly shape the outsides if necessary. Repeat for the rest. Fill each well with jam. The macaroons don’t spread out so there’s no need to space them far apart.

6. Bake at 275F for 20 minutes. Rotate the pan and bake for another 15-20 minutes (I baked for 40 mins. total) until the bottoms are lightly golden and browned, but not burned. Place pan on a cooling rack for 5-10 minutes and then transfer each macaroon onto the cooling rack until completely cool. The macaroons will be very soft at first, but will firm as they cool. I enjoy them the most chilled, straight from the fridge.

Note: You can probably swap the maple syrup for another liquid sweetener of your choice. Also, if you can’t have almonds, you might be able to swap the almond flour for oat flour. I haven’t tried this yet myself though so be sure to report back if you try it out.

Thanks to Oh She Glows for this one!

Photos via Oh She Glows

Tagged in: Vegan, Spring, soy-free, recipe, raspberry, oil-free, macaroons, Jam, gluten-free, coconut, Chia Seeds   

The opinions expressed on the BUST blog are those of the authors themselves and do not necessarily reflect the position of BUST Magazine or its staff.




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