chocolate peanut butter no-bake macaroons
June 21, 2012 Chris is not a huge dessert person, but there are a few things I knows he likes.
- chocolate peanut butter cups
- peanut butter ice cream
- flourless peanut butter cookies
- peanut butter cup doughnuts
Are you seeing a theme here? Basically, any chocolate peanut butter combo works for him. Hopefully this latest recipe will be added to his list. I’m about to leave to pick him up from the airport and in lieu of gifts for our anniversary I made him no-bake macaroons.
I could not think of anything at all to get him, so why not bake!? And by baking I mean stir things in a bowl, form them into balls, and then refrigerate.
Super intense.
First, I made a batch of drippy peanut butter. You can use store bought or make your own. I like to buy roasted + unsalted Valencia peanuts, put them straight into the food processor, and let them whirl around for about 5-7 minutes. I never even have to scrape the bowl! Then I add a few pinches of salt + a drizzle of honey.
Drippy, delicious, peanut butter results.
And about 5 minutes later these were complete!
Chocolate Peanut Butter No-Bake Macaroons [yields ~20]
- 1 1/4 cups finely shredded unsweetened coconut
- 1/4 cup + 2 Tbsp almond meal
- 3 1/2 Tbsp unsweetened cocoa powder
- 3 Tbsp natural peanut butter
- 2 Tbsp raw honey/maple syrup
- 4 Tbsp chopped roasted peanuts
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- Mix together the honey, peanut butter, vanilla, and salt.
- In a large bowl mix together the coconut, almond meal, cocoa powder, and chopped peanuts.
- Add the honey mixture to the dry ingredients and stir [or use your hands] until a dough forms.
- Using a Tablespoon, press the dough firmly into the spoon and lightly push the dough with your finger along the edge help it come out. OR, roll tightly into small balls.
- Top with a sprinkle of sea salt if desired.
- Refrigerate and keep stored in the fridge.
notes: Make sure your peanut butter isn’t the “oil on top” kind. If it is, make sure it’s very well incorporated or drained off. If your peanut butter is thick that should be fine. Use maple syrup to make vegan. To make almond meal at home, grind raw/unsalted almonds in your blender, food processor, coffee grinder, etc. until a fine meal forms. Be careful not to over-process. If they’re not sweet enough add pure cane sugar, not extra honey [or they may get too soft].
On my way out the door! Happy weekend!
Ashley
Reader Comments (26)
Have a great wedding weekend!
xoxo
Ashley--> How crazy is that!? Happy Anniversary to you!
Ashley--> Oooh, midnight snack!
Ashley--> You could grind peanuts into peanut meal!
Ashley--> No sub for coconut in these, but check out my coco peanut butter bars. Hopefully these work for you! http://www.edibleperspective.com/home/2011/2/15/balls-bars.html
Ashley--> Hi Amanda! Yes, any nut butter could work, but I would recommend sunflower butter. Almond butter might be a bit too mild in taste but sun butter would give a little more flavor. Thanks for saying hi!
Check out my latest recipe @ bakingblissful.blogspot.com
-Michellle
Ashley--> That's so odd! I think it can depend a lot on the type of peanut butter and how runny/solid your peanut butter is. That's the only thing I can think of! Glad you got it to work, though!