Chocolate-covered Cherry Macaroons - GF, CF, RSF, DF, EF
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Anti-candida diet friendly chocolate covered cherry macaroons
Serves: 32
  • 1 lb fresh cherries, pitted
  • 80g (1 cup) shredded unsweetened coconut
  • 17g (1.5 tbsp) chia seeds
  • 2 tbsps unsweetened cherry juice
  • 1.5 tbsps coconut oil
  • 4 tbsps coconut sugar
  • stevia, to taste
  • ¼ tsp ground vanilla powder or extract
  • ⅛ tsp salt
  • 113g (4 oz) unsweet baking chocolate
  1. Soak the chia seeds in the cherry juice for 30 minutes.
  2. Add the chia mixture, coconut, coconut oil, 2 tbsps coconut sugar, vanilla, and salt into a food processor and process until well mixed, scraping down the sides as necessary.
  3. Taste the macaroon mixture and add stevia for additional sweetness, if necessary.
  4. Take one tablespoon of macaroon mixture and press it around each pitted cherry.
  5. Chill in the freezer or fridge.
  6. Melt the baking chocolate over low heat and add 2 tbsps of coconut sugar. The chocolate coating will be ready once the sugar has dissolved.
  7. Dip and swirl each macaroon coated cherry in the chocolate and rest on a parchment covered baking sheet.
  8. Chill in the freezer or fridge. Store in an airtight container, in the fridge or freezer.
Recipe by Creating Silver Linings at