Vegan blueberry macaroons topped with marshmallow and chocolate pieces. Dessert… or monster eyeballs?
Recipe type: Vegan (option), Gluten-free, Dairy-free, Refined sugar-free (option), Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 8 servings
2 teaspoon freshly ground chia seed
3 tablespoons water
1 cup frozen wild blueberries
1 tablespoon raw agave nectar, coconut nectar or honey
½ teaspoon pure vanilla extract
¼ teaspoon pure almond extract
1½ cups shredded unsweetened coconut
2 marshmallows, sliced with holes punched into the middle of each slice *see note
8 dark chocolate covered banana pieces *see note
Combine chia and water in a small dish and set aside.
Preheat oven to 300F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Add blueberries, agave, and extracts to a small saucepan. Bring to a boil over medium heat. Begin to stir constantly until liquid reduces to half and it fairy thick but not syrupy. Remove and place in a medium-sized bowl.
Add chia mixture.
Add coconut and mix with a spoon until it’s completely coated.
Place tablespoon amounts in the palm of your hand and work into circles. Press down to make into a coin shape and place on the prepared baking sheet.
Bake in the oven for 15-20 minutes, or until lightly golden on the edges.
Remove from the oven and place marshmallow and chocolate piece on top.
Return to the oven and cook for 2-3 minutes. Watch carefully so that the marshmallow doesn’t burn.
Remove from the oven and allow to cool slightly before removing from the cookie sheet and placing on a cooling rack.
To keep recipe vegan, and make a bit healthier too, replace marshmallow slices with banana slices.
Feel free to use whatever chocolate you have on hand. Dairy-free chocolate chips, candy covered chocolates or dark chocolate covered raisins would work well!
Many of the ingredients I used in this recipe were sent to me fromFair Trade USA in celebration of Fair Trade month. I wasn’t sure what I was going to do with the dark chocolate covered bananas so I’m happy I put them to good use. Sure, I could have just eaten them (it was hard not too!) but they were screaming to be added to a recipe.
Begin by adding the ingredients to your frozen blueberries and making your chia egg.
You want to cook the blueberries down until they look like this…
And then add coconut and really mix-mash around until it’s all coated.
Press into little purple mounds and place in the oven.
While they’re cooking, prepare the marshmallows or banana slices. You want them to be no thicker than 1/4-inch. Punch a hole in them with the back of a nutcracker or pen, or straw… just so that the chocolate piece can be pressed inside without popping up!
Press the chocolate piece into the marshmallow or banana slice.
Once the macaroons are complete, place the completed eyes on top and return back to the oven. This stage is there just to melt everything together. Be sure to watch carefully so that nothing burns…. although a slightly charred marshmallow may look a bit more monster-like.
Allow them to cool slightly before serving with a side of flies.
Do you have a favorite Halloween recipe that you’re dying to make a bit healthier? I’d love to hear about it!