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Ingredients
Macaroon
2 cups plus 2 tbsp dessicated coconut
1 tbsp superfood powder
4 tbsp raw agave nectar
1 tsp vanilla
water if needed
Chocolate Topping
3 tbsp coconut oil
3 tbsp cacao or cocoa powder
2 tbsp raw agave nectar
Instructions
In a food processor, blitz the coconut with the superfood until well combined. Add the agave and vanilla and mix again. This should combine into clumps. If not add a tsp of water at a time.
Place parchment paper on a baking tray and using an ice cream scoop, make mounded macaroons with the filling. Make sure the mixture is well packed in the scoop to keep shape using all the mixture. Place in the freezer while making the chocolate topping.
Mix all the chocolate ingredients together. Then remove the macaroons from the freezer and dip the bottom of each macaroon in the chocolate and place back on the parchment. Then drizzle the remaining chocolate over the top of each one. The chocolate will harden on the frozen macaroon. Store in the fridge or freezer in an air tight container.
