Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Friday, September 10, 2010

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


  1. Yes!! I am on your blog...LOL! Glad you liked them so much. They are our new freezer fav! Thank you for awesome recipes Kristen!

  2. Totally awesome! I am addicted. Thanks for 'turning me on' to these! ;)


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