I tried her almond cho. bar today and OH MY!! it was LUSIOUS!! she is supposed to be having a dessert "cook"book coming out soon...wish it would hurry up! here's her recipe
(my note: first time i tried all carob and the family liked it better than using all cacao. note to self to do as the Raw Goddess did: 3 part cacao/1 part carob!)
1 tbs maple syrup
1 tbs agave nectar
1 tsp vanilla extract
Blend until smooth in high speed blender or food processor.( I used hand blender because vitamix seperated it)
1 tbs maple syrup
1 tbs agave nectar
1 tsp vanilla extract
Blend until smooth in high speed blender or food processor.( I used hand blender because vitamix seperated it)
Transfer to a bowl, then add by hand:
A few drops pure almond extract
1/4 cup raisins
1/4 cup almonds, (if you store in frig or freezer like me, bring to room temp. first. If you dump them right in, it will cause the coconut better to "set up".) chopped Spread mixture on plate or pan lined with parchment paper and set in the fridge or freezer. You can score the chocolate with a cookie or pizza cutter after a few minutes or break into pieces once fully set.
A few drops pure almond extract
1/4 cup raisins
1/4 cup almonds, (if you store in frig or freezer like me, bring to room temp. first. If you dump them right in, it will cause the coconut better to "set up".) chopped Spread mixture on plate or pan lined with parchment paper and set in the fridge or freezer. You can score the chocolate with a cookie or pizza cutter after a few minutes or break into pieces once fully set.
0 comments:
Post a Comment