Monster Eyeballs

September 21, 2012 by Leanne Vogel March 3, 2017

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 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

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, 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.

Notes

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