Monster Eyeballs

Vegan blueberry macaroons topped with marshmallow and chocolate pieces. Dessert… or monster eyeballs?

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Soy-free, Vegetarian

Prep Time:

Serves: 8


  • 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
  • 8 dark chocolate covered banana pieces


  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.

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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!

Nutrition Information Per Serving

  • Calories: 141
  • Calories from Fat: 73
  • Total Fat: 8.1
  • Saturated Fat: 5.1 g
  • Sodium: 9 mg
  • Carbs: 16.1 g
  • Dietary Fiber: 4.8 g
  • Net Carbs: 11.3 g
  • Sugars: 8.6 g
  • Protein: 2.3 g