Your whole food, plant-based life.

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!


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  1. Lana wrote on March 22, 2013

    These are AMAZING!! I make these at least once a month!!! Everybody loves them. Thank you for such a delicious recipe!!

  2. Rachelle wrote on October 29, 2012

    Hey Susan, Thanks for all your hard work. I would like to know how long these last for and where to store them. What is the general rule with raw food and life span?

    • Susan wrote on October 29, 2012

      It’s just food. Treat it as you would regular fresh ingredients that don’t have preservatives. If there is something that has oils in it, I always refrigerate as oils can go bad. These will last a few weeks, if they don’t get eaten first. They are perishable and won’t last forever.

  3. Pamela wrote on September 28, 2012

    These are a great idea! I didnt have enough hazelnuts, so I ended up using a cup of Brazil nuts and the taste was amazing! Great little healthy treat to help hit the sweet spot!

  4. Susan wrote on September 27, 2012

    Yes…as I noted above, it is more sticky. I didn’t have trouble coating the balls, but they really needed to be chilled a long time and always stayed a little sticky. Glad you liked them! Cheers!

  5. Angela wrote on September 26, 2012

    The ganache is quite sticky with the coconut nectar!…..the little balls are very difficult to cover or to Roll in it. But the taste is amazing!

  6. Angela wrote on September 26, 2012

    Its a Dream!!!

  7. Entity wrote on September 23, 2012

    YUM!! This is a must try! Ps have you tried making the ganache center by using a pastry piping bag? Like how they fill donuts? just a thought. Thanks for the great new recipe!

  8. janet wrote on September 21, 2012

    what a delightful creation – and thank you for sharing the ‘inside’ story as you go through your creative process. I can relate to all of it – the chocolate urge, the twists and turns of the process and the glorious VOILA! that happens when it comes together. I imagine that you do a ‘happy dance’ as I do when something new emerges from your kitchen. Thank you for sharing so generously. I will put this in my go-to file when the chocolate craving strikes – and it’s so cool not to have to wait for the dehydrator 😉
    Blessings to you.

  9. Dianne wrote on September 21, 2012

    I recently found out that I am allergic to coconut and finally figured out how I will replace dried coconut – it will taste different to be sure, but I want to replace this great coconut fibre with something that is equal – I am going to shred carrots in my food processor with the shredding disc and then dehydrate the carrots. Not sure when I will get around to doing this but will post about it when I do. I absolutely love hazelnuts, my favourite; this recipe looks fantastic and great to not have to dehydrate them.


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