Peanutty Chocolate Macaroons~

I was so excited about the return of our coconut flakes that I just had to make some macaroons…And the coolest thing about this recipe (aside from the sinfully delicious taste) is that it doesn’t require a dehydrator! Most macaroon recipes require dehydrating for anywhere from 8-12 hours but these require a mere hour of chilling in the fridge before you can sink your teeth into peanutty chocolate macaroon bliss. Or you can just chill them in the freezer for 15-30 minutes if you’re in a real hurry. If you’ve ever tasted wild jungle peanuts, you know that they’re subtle compared to traditional peanuts (generally accompanied by added salt and oil for roasting and highly allergenic) but their nutty earthiness keeps this recipe from being overly sweet and stimulating. These macaroons are also fairly substantial so it won’t take many to satisfy your sweet tooth or your afternoon snack attack. And they’re really versatile. They make great slightly chewy bars and would make a great crumbly topping for any raw chocolate mousse or other chocolate dessert…Have fun experimenting 🙂

Peanutty Chocolate Macaroons

2 c coconut flakes

3/4 c raw cacao powder

1/2 c wild jungle peanuts, ground into flour

1/2 c wild jungle peanuts, chopped

1/2 c  + 2 T wild jungle peanut butter

1/2 c + 2 T raw honey

2 T lucuma powder

1/4 c melted coconut creme

1 tsp pink salt

1 tsp vanilla powder

First, grind 1/2 c wild jungle peanuts to a flour in a food processor or coffee grinder. Chop the other 1/2 c wild jungle peanuts and set aside. Add the peanut flour to a bowl with the coconut flakes, cacao powder, lucuma powder, salt and vanilla powder. Mix to evenly incorporate. Next, add the wild jungle peanut butter and melted creme and mix together with a spoon or your hands. Add the honey and chopped peanuts and continue incorporating. The mixture will be thick so it’s best to just get your hands dirty at this point to really get everything combined. Once everything is combined, scoop batter onto a large plate or cookie sheet covered with wax paper. You can use a small ice cream scoop, a melon baller or just roll them into a ball with your hands and press them onto the plate to flatten the bottom. Chill in the fridge for an hour to set and enjoy! You can also dehydrate these if you prefer a slightly chewier texture. Just set the dehydrator at 115 degrees and dehydrate for 10-12 hours.
Note: You can also make these into bars by pressing them into a wax paper lined dish and cutting them into bars once chilled.

~Wishing you a beautiful holiday season filled with sweetness of every kind!~

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