Recently I was browsing a blog and came across a recipe for Mexican Chocolate Macaroons. The original recipe turned out great, but I thought I’d add a couple health-boosting ingredients to my next batch.
Here’s my version of the Hippie Triathlete’s Mexican Chocolate Macaroon
Yields 24 large or 36 small macaroons
- 4C unsweetened dried coconut (I like the medium-shred, but you can use whatever version you like)
- 1/4C Almond Butter
- 1/4C Raw Cocoa
- 2/3C Coconut Oil (More about healthy fats here)
- 1/4C Raw, unpasteurized honey (or maple syrup)
- 1/2C Maca Root (Read more about the benefits here) *optional
- 1Tbsp Vanilla
- 1 large pinch of cayenne
- 1 Tbsp Cinnamon
- 2 Tbsp water (as needed)
Method: Mix all ingredients together, use your hands to break up the chunks of coconut oil and add almond butter or a bit of water to moisten the mixture if you find it too dry. Roll into golf-ball sized (or size of your preference) bites and place in a BPA free tupperware container. Store in the fridge or freezer for as long as they last *wink wink*
I take 2-3 of these MACAroons with me to school/work and will pop them to give my energy a quick (but long lasting) boost before (or after) a workout. The fibre and fat in this recipe will help you stay full and the Maca will give you a stress-busting boost.
Do you have a favourite pre or post workout snack? Tell me in the comments!