Raw Chocolate Covered Nutella Macaroons

by Susan on September 18, 2012

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! 

 Raw Chocolate Covered Nutella 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
1. Stir all ingredients together until well blended.
2. Roll into small balls and refrigerate at least an hour. 
3. Dip in ganache, remove with fork and place on rack.
4. Place back in refrigerator until ganache is firm.
5. Top with a sprinkle of Himalayan salt if desired. 
x

Ganache:

  • 1/2 cup cacao
  • 1/2 cup raw organic agave nectar or raw coconut nectar
  • 1/4 cup coconut oil, melted
1. Whisk all ingredients together. If mixture starts to get too thick, gently warm before dipping. 

 

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{ 32 comments… read them below or add one }

Amy @ fragrantvanillacake September 18, 2012 at 8:51 pm

Yum!!!! These sound seriously amazing! I love the idea of a nutella macaroon, and the ganache is the perfect finish! They are lovely :)!

Milena September 19, 2012 at 12:40 am

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 ;-)

Barb C September 19, 2012 at 9:18 am

OMG! Must. Buy. Hazelnuts. Immediately.

daria September 19, 2012 at 10:23 am

amazing! I have to try it!!:)

:)

Christina September 19, 2012 at 6:43 pm

HaHaHa! I love your process! I can definitely relate! I look forward to preparing these one lazy day soon

Susan September 19, 2012 at 7:05 pm

Thanks, Christine! Looking back on my thought process made me laugh. I wanted to share… Cheers!

Susan September 19, 2012 at 7:06 pm

Milena, thank you!

AndrewNV September 19, 2012 at 10:34 pm

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!

Lana September 20, 2012 at 5:59 pm

These are soo amazing!! thank you for sharing. my hubby loved them alot. :)

Lexan September 20, 2012 at 7:50 pm

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 September 20, 2012 at 7:53 pm

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!

Ellen Lederman September 21, 2012 at 7:03 am

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.?

Dianne September 21, 2012 at 9:42 am

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.

janet September 21, 2012 at 11:39 am

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.

Susan September 21, 2012 at 11:51 am

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!

Entity September 23, 2012 at 6:38 pm

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!

Angela September 26, 2012 at 7:07 am

Its a Dream!!!

Angela September 26, 2012 at 7:33 am

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!

Susan September 27, 2012 at 12:46 pm

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!

Pamela September 28, 2012 at 1:37 am

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!

Rachelle October 29, 2012 at 4:58 pm

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 October 29, 2012 at 5:00 pm

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.

Lana March 22, 2013 at 1:56 pm

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

Susan March 22, 2013 at 2:11 pm

Lana…so happy to hear that!

suzy March 23, 2013 at 2:06 pm

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 March 23, 2013 at 2:30 pm

Suzy, Glad you liked them!

Jessica May 22, 2013 at 6:03 pm

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. :)

Joy May 23, 2013 at 4:55 pm

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 May 23, 2013 at 4:58 pm

Joy…I love hearing that!

Kacey December 6, 2013 at 8:43 pm

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!

Holly December 29, 2013 at 10:24 pm

Would honey work as opposed to the agave for the ganache? I want to make for a party, always use honey vs agave.
Thanks

Christiane February 21, 2014 at 5:36 pm

Thank you for sharing this recipe! I love it! Not to sweet and my new afternoon treat at work.

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