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Chocolate Coated Vanilla-Blueberry Macaroons
30 minutes
Coconut may be high in saturated fats, but don’t despair – these types of fats are beneficial for our bodies! Coconut fats are found in the form of medium chain triglycerides, which are as easily stored in our fat cells and actually have been shown to promote weight loss! These treats are a great snack to bring to a party or keep on hand when a sweet craving hits! The best part? You don’t even have to cook them!

Ingredients

  • ½ cup raw buckwheat flakes, ground into a flour
  • ½ cup unsweetened shredded coconut
  • ½ cup toasted coconut flakes
  • ¾ cup frozen blueberries
  • 1 tbsp MRM Vanilla Veggie Elite protein powder
  • 2 Tbsp 100% pure maple syrup
  • 2 tbsp coconut butter, melted
  • 1 tbsp warm water
  • ½ cup non-dairy dark chocolate chips

Directions

  • First, grind the buckwheat flakes into flour using a high powdered blender.
  • Add the ground buckwheat and remaining ingredients to a food processor and process until a thick dough forms.
  • Form the dough into golf-ball sized bites and place on a cookie sheet.
  • Microwave the chocolate chips in a glass bowl for about 1 minute until they melt.
  • Keep an eye on the chocolate and stir the chips every so often so they don’t burn.
  • Remove the macaroons from the fridge and dip the bottoms in the chocolate.
  • Place back on the cookie sheet and freeze for 10 minutes to harden the chocolate.
  • Store refrigerated in an airtight container for up to 4 days!

Nutrition Information

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