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
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!
Raw Chocolate Covered Nutella Macaroons
Chocolate Macaroons
- 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.
Ganache
- 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.
Holly wrote on December 29, 2013
Would honey work as opposed to the agave for the ganache? I want to make for a party, always use honey vs agave.
Thanks
Kacey wrote on December 6, 2013
These look really good! I’m wondering if I could use store bought almond meal and hazelnut meal instead of grinding the nuts myself? Thanks for the recipe!
Joy wrote on May 23, 2013
Just put the macaroons together. They almost did not make it to ganache stage. They are awesome! Put them in the garage fridge so I don’t have to see them until I make the ganache. 🙂
Susan wrote on May 23, 2013
Joy…I love hearing that!
Jessica wrote on May 22, 2013
These are absolutely delicious! I made them for everyone in the office and instantly people were asking for the recipe and diving in for seconds. Tasty (and easy) treats like this definitely make eating raw more desirable. 🙂
suzy wrote on March 23, 2013
Made these today, they were really delicious, They did not last a second as everybody eat them up very fast! Will be making these again very soon, thanks for sharing all your lovely recipes!
Susan wrote on March 23, 2013
Suzy, Glad you liked them!
Susan wrote on March 22, 2013
Lana…so happy to hear that!