For about the last month I have been trying to limit the amount of sugar I eat daily, so I experimented with some of my favorite ingredients to create a delicious raw chocolate almond macaroon recipe. Wow, that’s title is a mouthful!! With just a few ingredients, each macaroon is 80 calories and the perfect amount to soothe a sweet tooth! 🙂 Ingredients: 1 1/4 cups of unsweetened coconut~1/2 cup dark chocolate chips (I like Ghirardelli bittersweet chips)~1 cup of almonds (I substituted 1/2 cup with walnuts because I ran out of almonds)~1-2 Tbs cocoa powder Soak almonds in warm water for half hour to an hour, they will plump up to be quite big. The absorbed water acts like a binder for the macaroon. While the almonds are soaking; preheat the oven to 300°, spread the coconut on a baking sheet, and bake for 8 minutes or until coconut is golden brown. When the almonds are done soaking, take them out and dry them well with a paper towel. Layer all the ingredients in a blender and pulse until the chocolate and almonds are ground to the consistency of coffee grounds. Poor mixture into a bowl and give a few stirs to make sure everything is mixed well. Dip a tablespoon into the mixture and pack tightly. Flip the spoon upside down and tap against the bowl a few times to release the macaroon. Repeat until the mixture is gone, snacking as you go! Lay them out on a baking sheet and chill for an hour in the fridge. Store macaroons in the fridge until ready to eat!