Vegan Chocolate Dipped Pumpkin Macaroons
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft pumpkin macaroons dipped in chocolate, naturally vegan and gluten-free using aquafaba instead of eggs. A fall-inspired treat that is easy to make and ready in about an hour.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 6 tablespoons aquafaba (chickpea brine aka liquid from can of chickpeas)
- 1/8 teaspoon cream of tartar
- 1 1/2 cups unsweetened shredded coconut
- 2 tablespoons maple syrup
- 3 tablespoons pumpkin puree
- 3/4 to 1 teaspoon pumpkin pie spice (depending on how much spice you want)
- 1/4 teaspoon vanilla
- 1/8 teaspoon salt
- 4 ounces dark chocolate, chopped
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 68mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 19mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 68MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.