Pecan Nougat & Maca Creme filled Raw Chocolates

This recipe has been burning a hole in my little black book since Valentine’s. Now I’m ready to post this delightful recipe for your enjoyment!

Pecan Nougat & Maca Creme filled Raw Chocolate

Pecan Nougat & Maca Creme Filled Chocolates

Pecan Nougat
1 jar Pecan Butter
1/3 cup raw, local honey or liquid sweetener of choice
1/3 cup Coconut Oil, melted
1/2 tsp. Vanilla Bean Powder
2 tbs. Cacao Powder
1/4 cup Pecan Halves, broken into bits

In a food processor combine all the ingredients except for the Pecan Halves. Process until smooth and creamy. Spread this mixture in an 8″x6″ baking dish and press pecan pieces on top. Place pan in the freezer and allow to set while you prepare the other parts of the chocolates

Maca Creme

6 dates (I use local Arizona Black Sphinx)
1/4 cup Coconut Oil, melted
1 tbs. Lucuma Powder
1 tsp. Super Maca
1/2 tsp. cinnamon
1 tbs. raw, local honey or liquid sweetener of choice
2 tbs. Really Raw Almond Butter
1/2 tsp. Vanilla Bean Powder
pinch of salt
1/3 cup of water

Place ingredients in a food processor and process until smooth and creamy. Spread over the pecan mixture and put back in the freezer to set.

Chocolate

1 pound Cacao Butter
2 1/2 cups Cacao Powder
1/2 tbs. Vanilla Bean Powder
1/2 cup Yacon Syrup
1/4 cup Lucuma Powder
pinch of salt

In a double boiler or two stacked bowls place some hot water in the bottom and the cacao butter in top. Melt the cacao butter. Once melted stir in the remaining ingredients one at a time until well combined and smooth. Re-heat water as necessary.

Assembly:

Remove the layered pecan & maca from the freezer. Using a knife cut nougat into 10 bars. Line a baking sheet with parchment paper. Carefully remove one pecan maca bar from the baking dish and dunk the bar into the melted chocolate, then place on the parchment paper. Repeat process until all bars have been dipped. This is very messy! Place bars in the freezer.

Once they set, dip again. You can repeat this process until your melted chocolate is used up or until you have reached a desired thickness on the coating. Pour remaining chocolate into molds to enjoy on its own.

Make sure to store these in the refrigerator once you have finished them.

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7 responses to “Pecan Nougat & Maca Creme filled Raw Chocolates

    • I have not tried this recipe with stevia. I think for the texture of the fillings it might change it to not have a liquid sweetener but it is worth playing around with.

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