Chocolate Crunch Hazelnut Macaroons.

These babies are from my new favorite raw website, KristensRaw. When I first posted about Shrek Shakes back in 2008 on  Lugubrious Delights, she commented on the post...

"I love love love this post :)

And, I love the name "Shrek Shakes." Brilliant!!!

Cheers, Kristen"

I don't know how she found it... but I felt totally cool that #1, someone commented on one of my recipes and called me brilliant (or at least the Shrek Shake name) #2, it was from a legit chef and #3, someone was complementing me on something new, and very unmainstream that I was trying to do for the benefit of my family. Obviously something that has become very dear to my heart.

Well, it took me a couple years to get back to her... and with the recommendation of these macaroon-beauts from a friend... I've found her again... and can't wait to try more of her recipes. So, thank you Crysta and Kristen, these are AMAZING!! 

They're my new favorite go-to freezer treat... and probably even edge out chocolate balls... though my raw banana cheesecake cups are such a close second.

I altered the amounts a little bit to stretch the more expensive ingredients and give me a cheaper bang for my buck! Her recipe is here.

1 1/2 cup hazelnuts*
1/2 cup raw chocolate powder
1 cup dried coconut, shredded & unsweetened
3/4 cup raw agave nectar
2/3 cup coconut butter/oil
1/4 cup raw cacao nibs {i used part of a cacao bar that I got in the baking section at walmart}
3/4 teaspoon cinnamon
1/4 teaspoon Himalayan crystal salt

Using a food processor, fitted with the “S” blade, grind the hazelnuts to a fairly medium/fine grind. Transfer to a large bowl and add the remaining ingredients. Stir all the ingredients together well by hand, or use a mixer with a paddle attachment to make it easier. {{After I ground the nuts, I just added everything to the food processor and pulsed everything all together. Which, I prefer because it breaks up the coconut so you don't have crazy coconut threads sprouting off each macaroon.}}

Use a tablespoon measurement to spoon out the batter and place on a cookie sheet {I like using a tablespoon size cookie scoop}. Freeze for up to an hour and enjoy.

*My favorite way to make these is with hazelnuts, but if you don't have those on hand, you could try other nuts or seeds.

Serving suggestion:

My favorite way to enjoy these is straight from the freezer or refrigerator. When I take them to a party, I put them in the host’s refrigerator, or freezer, until I’m ready to serve them. If they sit at room temperature they can get a little soft (but still yummy). An option to help prevent the softening at room temperature is to dehydrate them at 105 degrees for 16 - 24 hours right after you make them. ~~ from Kristen