Monster Eyeballs
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?
  • 2 teaspoon freshly ground chia seed
  • 3 tablespoons water
  • 1 cup frozen wild blueberries
  • 1 tablespoon 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
  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, coconut nectar, 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.
To keep recipe vegan, and make a bit healthier too, replace marshmallow slices with banana slices. Do not use the honey.

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!
Recipe by Healthful Pursuit at