December 28, 2013

Toasted Chocolate and Coconut Fudge Macaroons (Paleo, Dessert, Gluten Free, GAPS)

Did everyone have a good Christmas??
I hope so! I can't believe it is over already. That makes me rather sad I have to say. It goes by too fast every year!

I have been working all this week and it has been crazy at the hospital! Super busy and so many sick patients right now! And please everyone I urge you to go out and get your flu shot if you haven't already. Young and healthy people are getting hit hard with the flu this year. Our ICU's are full of people with the flu. It's actually really scary! You can go to almost any drug store or pharmacy and get it done free of charge so please take advantage of our amazing public healthcare system and get yours too!
Alright enough of my plug for preventative medicine. On to more exciting things. Like food! Have you been eating some amazing things over the holidays? I sure hope so!

I have yet another dessert recipe for you today. I swear I have been eating things other than just sweets! They just aren't nearly as exciting to post. So hopefully you don't mind.
I actually like these better when they are cold. The fudgy centre just tastes better that way somehow. Let me know if you agree!

Toasted Chocolate and Coconut Fudge Macaroons (Paleo, Dessert) 


2/3 cup raw cashews (preferably soaked and dehydrated first)
1/3 cup honey
1 tsp organic vanilla extract (I use this brand
2 heaping TBSP organic cocoa powder
pinch sea salt
2 cups finely shredded coconut (I recommend this kind


1. In your food processor grind the cashews and coconut butter until smooth 
2. Place a medium sized sauce pan on medium heat on the stove
3. Add your cashew-coconut mixture, honey and vanilla to pot and stir well
4. Once your mix has been heating for a couple minutes add the cocoa powder and stir well until all the cocoa powder chunks have dissolved
5. Add the sea salt and stir well
6. Remove your saucepan from the heat 
7. Turn your oven on to 300F
8. Add the shredded coconut to your pot and stir until ingredients are combined
9. Let the ingredients in your pot cool for 5-10 minutes (it is easier to form the balls if the mixture is cool)
10. Line a cookie sheet with parchment paper
11. Create 1 inch balls with your dough and place on lined cookie sheet (** HINT: these are very crumbly so wet your hands every couple of balls and they will stick better. Use the palm of your hands and press firmly to make the balls)
12. Cook the macaroons for 10-11 minutes (you don't want to overcook these or the bottoms will burn and turn dry)

Let me know what you think of these! They are pretty easy to make and keep well in the fridge.

Enjoy the rest of your holidays everyone! As always if you have any questions or comments please feel free to contact me! 


  1. What are the nutritional facts for this recipe?

    Thank you!

    1. HI Maria. I don't keep track of nutritional information for my recipes. I don't emphasize counting calories or macronutrients when eating as I find that can lead to disorder eating tendencies for some people. I prefer to focus on quality, nourishing ingredients including carbohydrates, proteins and fats. Sorry I am not more help.
      If you are interested here is a free nutrition calculator that can be accessed online:

  2. I'm searching for a replacement for my very old food processor. The link for your food processor seems to be broken. What food processor do you recommend these days?

    1. Hey KT! Sorry for the delay. I use this food processor now:

      It's by Cuisinart

      Hope that helps!