Last updated on 31 December 2025 by Brisbane Livewell Clinic Editorial Team
We all know that we need to eat ample amounts of healthy food with proper nutritional value to stay fit. But healthy food is not only important to get rid of some extra pounds. It’s also essential to keep your body in sync with your age. Certain foods can slow your aging process. This Plant-Based Chocolate Macaroon recipe may just be a treat that will help you to stay fit, active, and young at the same time. When we think about anti-aging food and recipes, the first thing that often comes to our mind is that it is tasteless. Well, this Plant-Based Chocolate Macaroon recipe is very tasty, and not so hard to make. And the best part is, it’s a dessert and it has chocolate. I am sure, you are smiling already.
This is a low-calorie dessert with so many nutritional ingredients. We have used almond flour, cocoa powder, coconut cream, and dark chocolate chips. All of these ingredients have their own anti-aging benefits. Almond flour is filled with Vitamin E, Copper, Biotin, Magnesium, melatonin, and monounsaturated fat. We all know that using coconut oil or cream is good for skin and hair. But it is not commonly known that the consumption of coconut has a powerful effect on anti-aging. Coconut cream is an instant energy booster and helps to slow down aging. Cocoa or chocolate can significantly reduce the wrinkle caused by UVB rays. It helps to reduce inflammation caused by the sun and increase blood circulation through our skin. A great blood circulation system is the key to keep you wrinkle-free at all ages. Of course, you can use a sugar substitute.
We can definitely say that this vegan chocolate macaroon is the sweetest, tastiest, and easiest way to cheat your aging process.
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Plant-Based Chocolate Macaroon
For macaroon shells
- 1/2 cup almond flour
- 1/2 cup icing sugar
- 1 tablespoon cocoa powder
- 1/3 cup aquafaba
- 1/4 teaspoon cream of tartar
- 4 tablespoon cane sugar or substitute
For the coconut cream frosting
- 1/4 cup coconut cream
- 2 tablespoon chocolate chips
- Take a strainer and pour almond flour, icing sugar, and cocoa powder. Shift nicely so that everything incorporates perfectly. Set aside the dry ingredients mix.
- Now take the aquafaba and cream of tartar in another mixing bowl. Beat them together with the help of an electric egg beater. Start beating at the low power for 2 minutes. Then beat at medium speed for 2 minutes. Then start beating at the highest speed.
- After beating the aquafaba at the highest speed for 2 to 4 minutes, start adding the cane sugar. Beat continuously. The Mix will start to take stiff peaks. Stop mixing.
- Now slowly add the dry ingredients mix into the aquafaba mix. Fold gently until everything mix perfectly.
- Now pour the macaroon mix into a piping bag. Place a baking sheet on a baking tray. Hold the piping bag at a 45-degree angle. Pipe small 3-4cm circles onto the baking paper. Try to make all the circles the same size. Now gently tap the baking tray on the counter to release all the air bubbles. Now let the baking tray sit for 30 minutes.
- Preheat the oven to 300F. Bake the macaroon shells for 30 minutes. Check them with a toothpick. If they are still raw, bake for another 10 minutes. Let them come to room temperature after baking.
- Now make the coconut cream. Heat the coconut cream until boiling. Then add the chocolate chips and cook for two minutes. The chocolate chips will melt within this time. Cook the coconut cream mix on a low flame for 10 minutes. Stir continuously. Then place the coconut cream mixture into the refrigerator for 40minutes. It will thicken so that you can pipe them.
- Now take 10 macaroon shells and pipe about 1 tablespoon of coconut cream frosting. Cover them with another piece of macaron shells. Enjoy.
