Monster Eyeball Macaroons (vegan + gluten-free)

Are you ready to be spooked?

You better be because today marks the first of many Halloween recipes that I’ll be sharing with you as part of Health-oween! Get your caldron ready, set your eye of newt aside and prepare yourself for some ultra creepy treats, breakfasts, dinners and drinks.

*witch crackle*

You have no idea how excited I am about this.

First recipe – monster eyeballs! (shhh…they’re vegan blueberry macaroons with a marshmallow and chocolate topping).

After I made these I realized that I could have gone a step further and made them a healthier by using banana slices for the white section of the eyeballs. I’m kicking myself for not thinking of this option sooner! I can’t tell you how long I racked my brain trying to figure out how to make these eyeballs. Kevin and I stood in the grocery store for what seemed like forever running through the possibilities and not once did banana come up. Eh, there’s always next year!

print, email or text this recipe

5.0 from 1 reviews
Monster Eyeballs
Author: 
Recipe type: Vegan (option), Gluten-free, Dairy-free, Refined sugar-free (option), Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Vegan blueberry macaroons topped with marshmallow and chocolate pieces. Dessert... or monster eyeballs?
Ingredients
  • 2 teaspoon freshly ground chia seed
  • 3 tablespoons water
  • 1 cup frozen wild blueberries
  • 1 tablespoon raw agave nectar, coconut nectar or honey
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 1½ cups shredded unsweetened coconut
  • 2 marshmallows, sliced with holes punched into the middle of each slice *see note
  • 8 dark chocolate covered banana pieces *see note
Instructions
  1. Combine chia and water in a small dish and set aside.
  2. Preheat oven to 300F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  3. Add blueberries, agave, and extracts to a small saucepan. Bring to a boil over medium heat. Begin to stir constantly until liquid reduces to half and it fairy thick but not syrupy. Remove and place in a medium-sized bowl.
  4. Add chia mixture.
  5. Add coconut and mix with a spoon until it's completely coated.
  6. Place tablespoon amounts in the palm of your hand and work into circles. Press down to make into a coin shape and place on the prepared baking sheet.
  7. Bake in the oven for 15-20 minutes, or until lightly golden on the edges.
  8. Remove from the oven and place marshmallow and chocolate piece on top.
  9. Return to the oven and cook for 2-3 minutes. Watch carefully so that the marshmallow doesn't burn.
  10. Remove from the oven and allow to cool slightly before removing from the cookie sheet and placing on a cooling rack.
    Notes
    To keep recipe vegan, and make a bit healthier too, replace marshmallow slices with banana slices. Feel free to use whatever chocolate you have on hand. Dairy-free chocolate chips, candy covered chocolates or dark chocolate covered raisins would work well!

    Many of the ingredients I used in this recipe were sent to me from Fair Trade USA in celebration of Fair Trade month. I wasn’t sure what I was going to do with the dark chocolate covered bananas so I’m happy I put them to good use. Sure, I could have just eaten them (it was hard not too!) but they were screaming to be added to a recipe.

    Begin by adding the ingredients to your frozen blueberries and making your chia egg.

    You want to cook the blueberries down until they look like this…

    And then add coconut and really mix-mash around until it’s all coated.

    Press into little purple mounds and place in the oven.

    While they’re cooking, prepare the marshmallows or banana slices. You want them to be no thicker than 1/4-inch. Punch a hole in them with the back of a nutcracker or pen, or straw… just so that the chocolate piece can be pressed inside without popping up!

    Press the chocolate piece into the marshmallow or banana slice.

    Once the macaroons are complete, place the completed eyes on top and return back to the oven. This stage is there just to melt everything together. Be sure to watch carefully so that nothing burns…. although a slightly charred marshmallow may look a bit more monster-like.

    Allow them to cool slightly before serving with a side of flies.

    Do you have a favorite Halloween recipe that you’re dying to make a bit healthier? I’d love to hear about it!

    Pin It

    24
    Comments | Leave Your Comment

      • …yaaa we did that, too. Kevin kept grabbing the marshmallow + chocolate eye pieces. Every time I turned around, there was one missing. He was so sneaky about it, too!

    1. Oh my goodness Leanne, you are so creative! These are awesome and if I had kids, I’d totally be making these with them! When it came to Halloween candy as a kid, I was more about the sour sweets like Cherry Blasters and Skittles, and less about the chocolate. Since my mum is allergic to chocolate and nuts and was never a sour sweets fan, all of our candy corn and liquorice went to her!

      • Oh cherry blasters… have you ever tried combining them with Swedish berries? Probably the best candy combo ever.

    2. genius!!!!! what a fantastic idea. i’m looking forward to seeing what else you have in store for us

    3. Hi Leanne, I finally decided to come out of lurking, after reading your blog for a very long time.
      I’m sooo excited about your Halloween treats!
      Would you mind sharing what kind of marshmallows you’re using? I’m in the US, and hoping to find a good brand.Thanks!

    4. I would like to see a recipe that can be healthified for witches fingers (sugar cookies in the shape of fingers) and of course cupcakes, candy apples or popcorn balls! I know that’s a lot of recipes but hopefully you will do one :)
      Ps love your blog!

      • Awesome ideas, Kirsten. I have a recipe coming tomorrow that’ll help us cross one of those items off of your list!

      • Gosh, have you ever made a recipe and then realizing you could have made it better in some way? So frustrating! The banana slices would have been perfect!

    5. I am super excited about your Health-o-ween posts Leanne! Great idea for the eyeballs! Gonna mark this recipe down for sure!

      • Thanks JT! I just posted another Halloween recipe. I’m having too much fun with this!

    6. A friend and I made these with our kids today, and they were awesome! My measurements could have been a little wrong because the pre-baked cookies wouldn’t stay together, so we added one egg to the mixture. Super yummy and super creative. Thank you!

      • Perhaps it could have been the shredded coconut you were using? I used fine shredded. They were a tad challenging to get to stick together, but I just kept mixing it with the blueberry mixture until everything was coated, and then some. Glad you ended up making it work, though!

    7. Do you know if these could be made ahead of time, and if so how early? I’d like to make them for a Halloween party I’m going to. Thanks!

      • Hi Kelly – If you’re topping them with banana, then a day before is fine. If marshmallow I suggest the same day and leave them out on the counter. As soon as you put the marshmallow in the fridge it gets sticky like those frog candies sort of (if you know what I’m talking about). Still great tasting, but they’re a bit messy. Have fun at the party!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: