It’s Friday…hands up, wave em’ in the air like ya just don’t care.
Okay, now that we’ve got that out of our system, on to bigger & better things.
Okay, wait…no, I’m still doing my Friday dance…considering my Friday dance consists of me blasting Spice Girls/Backstreet Boy on Pandora and singing into a spatula.
You guys, I thought I loved Nutella, like the real thing.
Then, the other day I had a huge craving, busted open a jar and as the smooth, creamy butter touched the back of my tastebuds, I felt cheated.
Yes, I said it…I have now decided I don’t like Nutella.
I think it has something to do with the fact that I’ve made my homemade version a countless number of times and the real thing now seems…well, lackluster.
My fellow Italians are probably throwing rocks at me right now.
I have decided that homemade versions of any store product is just better…except for Reese’s PB Cups, which can never be replicated.
No, don’t tell me you have a recipe that produces the exact taste and texture…you’re lying.
Made my own hazelnut butter, y’all.
Butttttt…there are some really, really, ridiculously good brands of hazelnut butter if ya are too lazy to make it 🙂
Otherwise, 2 cups roasted, unsalted hazelnuts in food processor on high until a silky smooth butter begins to form, about 10 minutes, season to taste w/ salt.
I have had an intense chocolate craving for the past couple of days.
I’m totally out of my element because I’m not a huge chocolate fan.
I would take a piece of key lime pie over a rich, decadent chocolate cake any day.
Buuuuuttttttt…I will take that chocolate only if it includes either coconut or peanut butter.
It’s your lucky day…chocolate+coconut+ sea salt
i’m all over that.
- 1 c. unsweetened, shredded coconut
- ½ c. unsalted, hazelnut butter
- ⅓ c. unsweetened, cocoa powder
- 2 T. pure maple syrup
- 2 T. melted coconut oil
- 1 t. pure vanilla extract
- ¼ t. salt
- ¼ c. mini vegan chocolate chips
- coarse sea salt, optional topping
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix all of the ingredients together minus the coarse sea salt.
- Using a small cookie scoop, drop the dough onto the prepared baking sheet. You can choose to sprinkle each macaroon w/ a hint of coarse sea salt if you wish.
- Bake for 12-15 minutes, or until the edges of the macaroons begin to darken in color.
- Let cool completely before eating.
Nutritional Facts (per macaroon 1/17th of recipe): Calories: 86, Total Fat: 8g, Sodium: 1.5mg, Potassium: 47.4mg, Total Carb: 4.4g, Dietary Fiber: 1.7g, Sugars 2g, Protein: 2g