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.
Ellen Lederman wrote on September 21, 2012
Are the almonds and hazelnuts supposed to be soaked first? Sorry if a stupid question—-am new to this. Would like to make them today (sounds exquisite—move over Godiva, with your overpriced, less-than-healthy, mass produced chocolates!) but do they need to be soaked for 12 hours, etc.?
Susan wrote on September 21, 2012
If you want to presoak and dehydrate your nuts for enzyme reasons you can do that but they need to be completely dry for this recipe. I will always state in the recipe if the nuts should be wet. Cheers!
Lexan wrote on September 20, 2012
Maybe I’m having a culinary senior moment (no offense meant to anyone), but it calls for 1.5 cups of hazelnuts finely ground. Are we measuring before or after grinding? (I should know this, I’m a cooking instructor…. old age is setting in.) I can’t wait to try these with my class. We have made several variations of your raw truffles, and they just love them. <3
Susan wrote on September 20, 2012
1 1/2 cups hazelnuts, finely ground to me is done as stated. You take 1 1/2 cups and grind them. If I would have written 1 1/2 cups finely ground hazelnuts, then you would have ground them before measuring. I will try to be more clear. Cheers!
Lana wrote on September 20, 2012
These are soo amazing!! thank you for sharing. my hubby loved them alot. 🙂
AndrewNV wrote on September 19, 2012
I think these look fantastic! The chocolate looks like it will melt in your mouth and the inside looks decadent and delicious. Once again, you are da bomb!
Christina wrote on September 19, 2012
HaHaHa! I love your process! I can definitely relate! I look forward to preparing these one lazy day soon
Susan wrote on September 19, 2012
Thanks, Christine! Looking back on my thought process made me laugh. I wanted to share… Cheers!
daria wrote on September 19, 2012
amazing! I have to try it!!:)
🙂
Barb C wrote on September 19, 2012
OMG! Must. Buy. Hazelnuts. Immediately.
Milena wrote on September 19, 2012
Oh my gosh! I’m in food photo heaven! If I had any of the ingredients required to make these right now, i’d leap out of bed at 12:40 a.m. and do it!!! <3 Soon… very soon 😉
Susan wrote on September 19, 2012
Milena, thank you!
Amy @ fragrantvanillacake wrote on September 18, 2012
Yum!!!! These sound seriously amazing! I love the idea of a nutella macaroon, and the ganache is the perfect finish! They are lovely :)!