Coconut + Chia seeds + Chai tea = An Irresistible Concoction
Truly, these are mini delight bites.
Perfect for snacking when you don’t want to feel guilty about snacking!
A word on tea & versatility
If you simply don’t enjoy chai tea and simply cannot stand another recipe from me hooting and hollering about “how much I LOVE chai” – I’m really sorry. I really love chai tea.
What I’m trying to say, is just cause I do, doesn’t mean you have to! Please feel free to use another type of tea of your choosing (perhaps Country Peach Passion or Raspberry Zinger!). Or, if tea is blasé to you (WHAT PLANET ARE YOU FROM?!?!?!) go for a vanilla or almond extract.
That’s one of the lovely things about these macaroons – they are super versatile. That is, they are open to manipulation by your own creative powers. (Cree-paay…)
OK! If you’d like a quick look at how easy it is to whip ‘em up, give a look at the video I filmed for your express enjoyment.
If time is not on your side and you can’t wait another minute before running to the kitchen – hurriedly gathering all the ingredients (only 6 if you don’t count water) – throwing them all together – slapping teaspoon-fulls onto a baking sheet – and stuffing it into the oven…well… you should have watched the video. Because that’s no way to bake anything.
Just kidding. Go straight to the recipe if you wish. It’s right below the video.
Toasted Coconut Chai Macaroons
1 tablespoon chia seeds
1/4 cup filtered water
1 cup unsweetened, shredded coconut (I like Bob’s Red Mill – it has the perfect texture for this recipe!)
2 tea bags of your favorite chai tea blend (My absolute top pick when it comes to chai tea is Celestial Seasoning’s Bengal Chai Spice. It’s an herbal tea that’s naturally decaffeinated and has an irresistibly strong and spicy flavor!)
2 tablespoons extra-virgin coconut oil
10 drops of Vanilla Creme liquid stevia by SweetLeaf
Pinch of sea salt
Preheat heat oven to 350 degrees. Whisk the chia seeds with water and let sit. Within minutes it will form into a sticky gel and act as our binder (egg-free!).
Rip open those tea bags and mix the loose tea together with the sea salt and shredded coconut. Melt coconut oil and add in liquid stevia. Next, combine EVERYTHING together in a bowl until “thoroughly incorporated” (haha! I love that phrase!). Scoop onto a cookie sheet with a teaspoon (for bite-sized mini macaroons) or tablespoons (for the big mouth bite-size). Bake for 8-10 minutes until coconut is golden and toasted!