I whipped up these on a whim because I was craving something chewy, chocolaty and ideally coconut laden! These delivered on all points! Baking hasn’t really been at the top of my list of things to do with us finally get a summer with summer like temperatures here in Ireland. No bake treats and cold meals all round have been the order of the day.
I added in some Pulsin chocolate pea protein for some stevia based sweetness, texture and also to give them even more hunger fighting power. I like a snack that satisfies on flavour and ideally one I’ve put together myself. It’s not because I’m opposed to processed food per se and of course sometimes there is no other option, but for the most part the additives, sweeteners and even the basic ingredient list just doesn’t agree with my fussy digestive system.
I reckon these would go well with just about anyone…as long as they’re a coconut fan! It can be a bit of a love hate relationship for some people. You can store them in the fridge or freezer. The latter will require a few minutes for you to wait patiently for them to thaw a little. I like them best straight from the fridge and of course if you prefer a slightly gooey, messy finger tip macaroon just leave them to sit at room temperature 5 or 10 minutes. FYI also delicious just crumbled over your oats or a bowl of juicy ripe local strawberries…definitely my favourite fruit of the season!
No Bake Chocolate Protein MacaroonsPrint Recipe
- 160g ripe banana
- 60ml maple syrup
- 60ml coconut oil, melted
- 1 tsp vanilla extract
- 30g Pulsin Pea Protein
- 30g cocoa powder
- 160g unsweetened dessicated coconut
- 10g chia seeds
- Pinch of Pink Himalayan Rock Salt
Blend together banana, maple syrup, coconut oil and vanilla extract until smooth.
Mix together wet ingredients with remainder of ingredients.
Use an ice cream scoop to create evenly sized nicely shaped macaroons.
Place onto a baking paper lined tray and freeze for 15 minutes if your in a hurry or place in the fridge to firm up for a few hours or overnight.
Store in a seal tight container in the fridge for up to one week or freeze for up to one month. Remove a few minutes before serving if eating from the freezer!