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Healthy coconut and almond macaroons

These are ‘da bombs’, honestly. If you can’t get your hands on raw chocolate, you could drizzle them with my healthy chocolate sauce for which the recipe can be found below. I hope you will love these as much as my family did! Eat them as soon as you can to enjoy the crispiness, they go a bit softer the next day. Luckily the whole batch didn’t make it to the next day in my house From: hedihearts.com

2 eggs or 4 egg whites
1 cup ground almonds
1 cup desiccated coconut
1 tsp vanilla extract (go for the non-alcohol version)
1/3 cup coconut sugar or any of your favourite sweeteners (optional)
Optional:
Few drops of almond essence
Few squares of raw chocolate, melted - OR- For the chocolate sauce:
1/2 cup unsweetened almond milk
handful pitted dates
1 tbsp raw cacao or cocoa powder

Preheat oven to 175 degrees and line your baking tray (you might need 2 trays) with baking paper, then set aside.

Place the eggs or egg whites in a bowl and whisk until stiff. If you are using whole eggs whisk until an almost stiff consistency.

Fold in the coconut sugar, desiccated coconut then the vanilla extract, almond essence and ground almonds to form a sticky dough.

Pop heaped teaspoons of the dough on a baking tray and bake in the oven for 15-20 mins or until slightly brown. Remove macaroons from the oven and let them cool down completely

For the chocolate drizzle, just melt some raw chocolate with a touch of your favourite milk and drizzle over the tray. Alternatively... for the chocolate sauce, blend almond milk and dates in the blender, then transfer to a pot and simmer for 5 mins. Add the cacao, let it bubble for another 2 mins and your chocolate sauce is done. Let the sauce cool down and thicken up.