Makes 24 / With a classic macaroon texture, these egg-, dairy-, and gluten-free treats are an adult chocolate indulgence. Kids, of course, will love them too.
2 1/2 cups rolled oats
1 cup almond meal (such as Bob’s Red Mill)
1 cup unsweetened shredded coconut
1/3 cup Dutch-process cocoa powder
1/2 cup extra-virgin coconut oil
1/2 cup agave nectar
1/2 cup natural cane sugar
1 cup bittersweet chocolate chips
1. Preheat oven to 275˚. Combine oats, almond meal, shredded coconut, and cocoa powder in a large bowl. Mix well.
2. Combine coconut oil, agave nectar, and sugar in a saucepan over medium heat. Stir until sugar dissolves and mixture is hot (not boiling). Pour over oat mixture and stir until well mixed and cooled slightly. Stir in chocolate chips, quickly but thoroughly.
3. Press the mixture into an ungreased 8×8-inch pan and bake for 20 minutes. Remove from oven and cool completely. Cut into small squares.
PER SERVING: 184 cal, 12g fat (1g mono, 2g poly, 7g sat), 0mg chol, 3g protein, 19g carb, 2g fiber, 3mg sodium
