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No Bake Chocolate Macaroon >>

No Bake Chocolate Macaroon >>

No Bake Chocolate Macaroon
Prep time
Cook time
Total time
Recipe type: Lunchboxes, snacks, sweet treats
Serves: 25 biscuits
  • ¼ c honey
  • ¼ c coconut oil (I used Tanna Farms)
  • ¼ c cacao powder
  • ½ c crunchy peanut butter
  • 1 c fine rolled oats
  • 1 c desiccated coconut
  • 2 T ground flaxseeds
  • 1 t vanilla essence (½ t vanilla paste)
  • pinch salt
  • Opt: boiling water
  1. In a medium pot over a low heat, melt the coconut oil and honey together. Add the cocoa powder and peanut butter and whisk until melted.
  2. Remove from the heat. Add the rolled oats, desiccated coconut, ground flaxseeds, vanilla essence and salt and stir until combined. Add a couple of tablespoons of boiling water if the mixture is too dry.
  3. Line a baking tray with baking paper or a baking sheet and press the mixture firmly down using damp hands.
  4. Refrigerate until firm, approximately an hour. Cut up into squares and store in an airtight container in the fridge (or freezer). Perfect for the lunchbox or an afternoon snack.
Note: I highly recommend using Tanna Farms coconut oil for this recipe. To check out their products (they do a bulk tub of coconut oil) and to access a 20% discount, head to www.tannafarms.co.nz and use the code 'wickedoil' on checkout. Enjoy!

About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

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