Cocoa Nib and Peanut Butter Macaroons

Sometimes a girl needs something sweet.

But not too sweet...

Something nutty, rich, and decadent that goes well with a glass of wine after a long week.

Something that helps you kick up your feet and hum a show tune in your head.

Cocoa nib and peanut butter macaroons are a perfect blend of natural ingredients that make you feel naughty even though you are being super nice to your body. Slightly sweetened with a hint of raw honey, these macaroons are mostly shredded coconut with the bitter-sweet bite of roasted cocoa nibs and creamy natural peanut butter.

No egg whites or baking is required for this macaroon recipe. I would have labeled them raw but that is not entirely true since some ingredients are roasted and toasted.

Make a batch of these to satisfy that naughty sweet tooth.

 

Cocoa Nib & Peanut Butter Macaroons

Time in kitchen: 1 hour
Servings per recipe: 30
Nutrition information per serving: 65 calories, 5 grams fat, 2 grams fiber, 4 carbohydrates (1 gram sugar), 1 gram protein

Ingredients:  

1 ¾ cups finely shredded unsweetened coconut (reserve ¼ cup for toasting and rolling)
½ cup roasted cocoa nibs
1 tablespoon virgin coconut oil
2 tablespoons raw honey
1 teaspoon vanilla paste (or alcohol free vanilla extract)
¼ cup natural peanut butter
Pinch of sea salt  

Directions:

In a small microwavable bowl, heat coconut oil, honey, and peanut butter for 30 seconds until slightly melted. Pour in to a small food processor. Add cocoa nibs, 1 ½ cups shredded coconut, vanilla, and a pinch of sea salt. Pulse for 30 seconds or until the mixture comes together in a ball. Cover and chill for 30 minutes.

In a nonstick skillet on medium heat, toast ¼ cup shredded coconut until lightly browned. Place in to a small bowl. Allow to cool.

Take 1 tablespoon of the chilled dough and roll it in to balls with the palms of your hands. Place each ball in the toasted coconut to cover. Keep refrigerated for up to 7 days. Allow macaroons to come to room temperature before serving.