Paleo Chocolate covered mint macaroons

Hi guys, as most of you know I have a big sweet tooth but I am no longer allowing any refined sugar in my body, so I am forever trying to create healthy versions of desserts I love. Mint, coconut, and chocolate are some of my favorites so I decided to put them all together and let me tell you it taste’s magical. There magical sweet treats are gluten free, Vegan and paleo.

Here is the recipe for my Paleo Chocolate covered Mint macaroons


∙ Makes 12

Canned Goods

  • 3 tbsp Coconut milk, full-fat


  • 2 tbsp maple syrup

Baking & Spices

  • 1 1/4 cups Chocolate chips this is the brand I use


  • 3 tbsp Coconut oil

  • 3 tbsp organic mint extract

Nuts & Seeds

  • 1 1/2 cups Coconut, unsweetened


  1. Add the coconut, coconut milk, coconut oil, maple syrup & mint extract to a food processor. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together.

  2. Melt the chocolate chips in a double boiler. When the chocolate melts pour a tea spoon into the cupcake liner spread it around with a toothpick so it covers the base of the liner pop the liners in the freezer for 5 min. Pull out the liners from the freezer press some of the coconut filling in each cup make sure to press down so its nice and tight, pop them back in the freezer for 5 minutes pull out and poor some chocolate on top. Freeze for 10 minutes and enjoy.

  3. Once set, store them in an air-tight container in the fridge for up to a week. I like my cups at room temperature best, so I take them out to warm up about 10 minutes before I want to enjoy them.

Elle Daftarian