Mini Cacao Nib Macaroon Whoopie Pies

Happy Fat Free Talk Week!


This post is sponsored by the gorgeous Caitlin from Healthy Tipping Point (, who runs triathlons, own a few small businesses, runs after a toddler…She is truly and inspiriation and is one of the first blogs that I started reading.

I truly love the idea of a week dedicated to encouraging people (especially young women) to think more constructively about their negative self-talk and be more proactive in saying and thinking positive things.  I’ve spent a lot of time over the years of thinking about internal negativity and how it impacts everything you do.  Negativity is something that I’ve struggled with in various forms throughout my life. Negativity does nothing but make the rest of your life a heck of a life harder.  It can be so hard to go from the ‘dark side’ to a happier place, but it always starts with one simple step: choosing to reframe your thoughts in a more positive life.

Choosing to see the bright side, the goodness, the opportunity can be challenging.  But it makes everything that comes after seem so much better.  (And trust me – it gets easier with practice!).

So, although Fat Talk Free Week is mostly about body image, I challenge you to take a big step back this week and study your internal dialogue about all things.  How do you put yourself down in work, relationships, health?  How do you create self-doubt and set yourself up to fail?  How can you change that dialogue into something more positive?

Check out this amazing video:

Now enjoy this guilt free recipe!




Mini Cacao Nib Macaroon Whoopie Pies

2 Cups Shredded Coconut
1 Banana-Mashed
2 Organic Free-Range Egg Whites
1 tsp. Vanilla Essence
¼ Cup Coconut Oil
3 TBSP of Coconut Flour
1/4 Cup Cacao Nibs
If you want, you can add a quarter cup of maple syrup, coconut sugar or Agave Syrup for added sweetness.Filling:
½ Cup Coconut Butter
1 TBSP of Cacao Powder
1 TSP Vanilla
½ TSP of Himalayan Rock SaltTo Prepare Macaroon:

In a bowl, mash banana, vanilla and whipped egg white (and sweetener if you would like)

Mix in coconut shreds, cacoa nibs and coconut flour. Mix Well.

Roll into mini balls.

Prepare filling by melting coconut butter in a double boiler, very slowly, being careful not to burn it. Add in Cacao powder and Vanilla and mix will to form a paste. Sprinkle a bit of salt, to taste.

Add a nice layer of filling and add another coconut macaroon layer.

Bake for 10-12 mins at 190 degrees celsius.



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