Chocolate Pecan Pumpkin Spice Macaroons~

So Thanksgiving is now over and I’m sure you’ve had your fill of pumpkin pies (raw or otherwise)…or at least I hope so. But I for one can never get enough of pumpkin this time of year. The funny thing is that it’s actually not pumpkin I crave but the sweet, spicy blend of spices that create the distinctive taste of pumpkin pie. In fact, I may just have to do a pumpkin spice series on here…we’ll see šŸ˜‰ If you don’t love pumpkin spice as much as I do however, you can always leave it out of this recipe or just replace it with something else. Ginger is another great option. As always, adjust it to your liking and don’t be afraid to get creative. Do you prefer cashews or walnuts to pecans? Use those! Or leave out the spice and try pistachios for a pistachio chocolate macaroon- yum! I would highly recommend drizzling these with our lucuma vanilla creme as well but I thought of that after I snapped the pics. Oh, and if you are looking for a topping for your favorite raw ice cream, these are awesome! Ok, I think you get the picture…now on to the recipe:

Chocolate Pecan Pumpkin Spice Macaroons

Chocolate Pecan Pumpkin Spice Macaroons~
(makes ~24 small macaroons)

2 c vivapura coconut flakes

1 c pecans or cashews, ground to a flour

1/2 c maple syrup

1/4 c coconut sugar

4 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp vivapura vanilla powder

few pinches salt to taste

2 T vivapura coconut flour

1/2 c + 2 T vivapura cacao powder

1/4 c melted cocopura extra virgin coconut oil

4 T chopped vivapura pecans

To make the macaroons, combine all ingredients in a large bowl and massage well with your hands or stir well to combine. I like to use my hands to massage everything together so the coconut flakes get softer and absorb everything better (but you will definitely get your hands messy so it’s up to you). The batter should be a bit sticky. Use a small melon baller to scoop the macaroons into balls or just use your hands to form them into little macaroon shapes.You can either chill the macaroons or dehydrate them at 110 degrees for several hours. Place them on a plate or a dehydrator tray accordingly. I actually prefer these chilled in the fridge. If you do chose the dehydrate them, keep in mind that the flavors will mellow a bit the longer you dehydrate them so you may want to add more spice or sweetener depending on your taste…either way, these are delicious and the perfect snack or dessert when you’re craving that piece of pumpkin pie šŸ™‚

Chocolate Pecan Pumpkin Spice Macaroons

4 thoughts on “Chocolate Pecan Pumpkin Spice Macaroons~

  1. These sound wonderful! Thanks for the recipe! And yes, I would definitely add a bit of ginger. Heck, maybe even another experimental version using ground espresso beans and ginger instead of pumpkin pie spice. Mmmm…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.