Dark Chocolate Blueberry Macaroons

No-bake vegan macaroons made with blueberries, shredded coconut, and dark chocolate. Ready in under an hour for a quick and clean dessert!

Earlier this year, before COVID-19 rocked the globe, I decided that this was going to be the year I was going to get back into live music.

I booked five concerts spread across the calendar with friends who shared my musical taste.

When the pandemic changed life as we know it, the cancellations slowly started to trickle into my email inbox.

So much for the year of concerts, I thought.

I have recently, though, rediscovered my love of listening to music.

Like, *really* listening.

Lately, I’ve been putting on an album in my living room and listening in a way I haven’t done since I got my first Backstreet Boys CD back in the day.

You know, really absorbing the lyrics and the melody and feeling it run through you from finger tips to toe tips.

The same way one devours Dark Chocolate Blueberry Macaroons.

You just need 6-ingredients to make these Dark Chocolate Blueberry Macaroons that are packed with blueberries, coconut, and dark chocolate!

Guys, it’s berry season!

While I haven’t gone berry picking like I usually do this time of year, I have been buying fresh berries when I can.

Blueberries are my go-to berry of choice because they’re low in sugar and are easily stored in the fridge.

Ever since making my No-Bake Dark Chocolate Macaroons last year, I’ve been excited to try new vegan macaroon combinations.

These Dark Chocolate Blueberry Macaroons riff off of the recipe with the addition of antioxidant rich blueberries for a bright blue bite.

They’re bursting with blueberries and coconut encased in a decadent dark chocolate drizzle.

Here’s what you need:

• blueberries
• unsweetened shredded coconut
• unrefined coconut oil
• coconut cream
• pure maple syrup
• Hu Kitchen Gems

That’s it!

We start the recipe with blueberries.

You can use frozen or fresh blueberries in your creation.

If you use frozen blueberries, I recommend thawing them before adding to the recipe so they create an icy consistency in your blender.

Add the blueberries to a blender with a splash of filtered water and process until you have a smooth consistency.

Next, add in the coconut cream and coconut oil to makes the macaroon batter creamy and moist with healthy fats.

If you’re avoiding oil, sub coconut butter for the coconut oil for the same great taste.

Add in maple syrup for a natural sweetener.

Finally, add in three cups of unsweetened shredded coconut to complete the

The trick is to pulse everything into a thick batter without creaming it into a full-blown coconut butter.

I like to remove the blender lid and check the consistency before scooping the mixture into shapes.

You want the mixture to be sticky and wet enough that it will hold together in a compact ball when pressed together between your fingers.

If the mix is too dry, try adding a bit more coconut oil, coconut cream, or maple syrup.

When you have the right consistency, scoop the mixture out onto a parchment lined plate or baking sheet with a cookie scoop.

Transfer the plate to a freezer while you prepare the chocolate.

Once the macaroons are formed and chilled, we dunk them in dark chocolate and then drizzle them in more.

I used Hu Kitchen Gems as the dreamy dark chocolate in this creation.

If you haven’t tried Hu Kitchen yet, it’s my go to for dairy-free, refined sugar-free chocolate.

The dark chocolate gems melt down perfectly on the stovetop for for use in this recipe.

I like to use my hands to swirl the base of the macaroon in dark chocolate, then a spoon to drizzle a little on too.

These Dark Chocolate Blueberry Macaroons are perfect for a quick clean dessert or afternoon snack.

They’re low in sugar and packed with healthy fats to keep you sweet and satisfied.

I like to stash them in the freezer for a sweet chilled treat.

For more berry variations, try swapping out raspberries or blackberries instead of blueberries.

Date paste can easily be swapped in for maple syrup!

For an entirely sugar free version, omit the maple syrup altogether and add in a handful more blueberries.

If you make these Dark Chocolate Blueberry Macaroons, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Want more super clean desserts?

Check out my Superfood Chocolate Maca Cups, 2-Ingredient Dark Chocolate Coconut Butter Cups and 4- Ingredient Chocolate Truffles.

Do you love this post and want more? Go to my homepage and subscribe to get recipe updates sent right to your inbox!

XO Lauren

 

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