Date-Sweetened Dark Chocolate Coconut Macaroons (no-bake)

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Yield: About 12 1x


  • 10 medjool dates, pitted (if dry, soak in hot water 10 minutes, then drain)
  • 2 cups unsweetened coconut flakes (large flake is best)
  • 2 tablespoons cacao butter
  • 1 tablespoons cacao powder
  • 2 tablespoons Manitoba Harvest Hemp Heart Toppers Cocoa + Cacao
  • 2 tablespoons coconut butter
  • 1 tablespoons coconut oil
  • 4 ounces chocolate (I used Eating Evolved Midnight)


  1. Line a baking tray with parchment paper
  2. In a food processor, combine dates, coconut flakes, cacao butter, hemp hearts, coconut butter and coconut oil
  3. Turn food process on and run until well combined (mine mixed into a big ball of dough)
  4. Scoop out about 2 tablespoons of dough and shape into a ball and add to baking tray
  5. Repeat until all dough is used
  6. Add to freezer for about 10 minutes
  7. While macaroons are in freezer, add chocolate to a small sauce pan and turn onto medium heat and stir until melted (you may need to add a little coconut oil to melt but the chocolate I used didn’t require this)
  8. Once melted, remove macaroons from the freezer and dip the bottom of each into the chocolate then place back onto the baking tray (I dipped half way through)
  9. Drizzle remaining chocolate on top and add back to freezer for another 30 minutes then enjoy!
  10. *Will stay good in freezer for 3 months or fridge for a couple weeks
  • Author: rachel mansfield
  • Category: paleo, vegan, gluten-free
  • Cuisine: dessert, cookie, snack