Raw Chocolate Covered Nutella Macaroons
Talk about a recipe morphing! I have been wanting to make a macaroon with a ganache center for a while now. But I like my macaroons fresh out of the dehydrator. They get a wonderful crunchy exterior and a soft interior. If you want a ganache center, that presents a problem. Here is a peek at my “interesting” creative process. Hopefully it will give you a chuckle. Know that some times I have lazy days, too!
Here’s how it goes:
“If I roll a ball of cold raw ganache, surround it with the macaroon dough, that could work.
No…it won’t work. The ganache will melt in the dehydrator.
How about if I just dehydrate a sheet of macaroon dough and then wrap it around the ganache ball (I have not ruled this out for the future)
No…I don’t want to wait. Besides, I am craving Nutella. Hey…I wonder if I can do a raw nutella center?
I am soooo not in the mood to make a raw Nutella. That is too way much work for today. There has to be an easier way.
Wait…I don’t have to do a nutella center, I can do a whole nutella macaroon!
Ok…what should I put in it. I had better start with hazelnuts and chocolate.
(I finish the dough and sit looking at it.)
Now what. I could make two small disks, dehydrate them and then put a layer of ganache in-between…
No..that is a lot of work. I don’t feel like a lot of work today. How about if I just put a divot in the cookie and add the ganache later (like in the Thumbprint Cookies)
Sigh. I don’t feel like dehydrating anything. Besides, a lot of people don’t have dehydrators. I hear about that a lot.
I know, I will just melt the ganache and roll the macaroons in it! Whoo hoo!!”
And just for fun, I tried making ganache with Raw Coconut Nectar and comparing it to the one I normally make with organic, raw agave. It turned out surprisingly passable. I say that because I am not a fan of the taste of coconut nectar. The texture was more sticky and the taste had notes of molasses and toasted barley malt. But all in all, if you want to avoid agave, I can say, go for it!
Note that maple syrup is not raw but used in many raw food recipes. Also, I did use raw dried coconut that I found at Whole Foods. Hopefully soon my store will be up and running and finding these products will be as easy as going there!
- 1 1/2 cup hazelnuts, ground very fine in food processor
- 1/2 cup almonds, ground fine in food processor
- 1 cup dried organic, unsweetened coconut
- 1/3 cup maple syrup (or other liquid sweetener of choice)
- 1/4 cup coconut oil, softened
- 1/4 cup cacao powder
- Stir all ingredients together until well blended.
- Roll into small balls and refrigerate at least an hour.
- Dip in ganache, remove with fork and place on rack.
- Place back in refrigerator until ganache is firm.
- Top with a sprinkle of Himalayan salt if desired.
- 1/2 cup cacao
- 1/2 cup raw organic agave nectar or raw coconut nectar
- 1/4 cup coconut oil, melted
- Whisk all ingredients together. If mixture starts to get too thick, gently warm before dipping.