Before I begin, I must first apologise. Yesterday, I promised you a recipe for Peppermint Chia Chocolate. But alas and alack, this can no longer happen. Well it can, it’s just that I don’t have an enticing photograph of the Peppermint Chia Chocolate to show you, and I do like an enticing photograph to match a recipe. The reason I don’t have a photograph of the Peppermint Chia Chocolate that I put so much love, care and attention into making, is because when we got back from the theatre (ooo, yes daarling we go to the theatre don-cha-know), we got back to find the large tupperware of Peppermint Chia Chocolate empty. EMPTY!!! Who would do such a thing?! Well it couldn’t have been Jack and Sally, as they were with me all day. It couldn’t have been me as I would never do such a heinous thing as eat an entire tupperware of chocolate all to myself. Ever. So that only leaves two suspects. Jess, and Daisy. Jess isn’t known for her greed, and she isn’t normally one to steal. She is also very short, lazy and probably wouldn’t be able to reach the counter. So that leaves only one suspect. Daisy. Daisy… was this you??? Did you do this? Did you eat ALL THIS CHOCOLATE YOURSELF?!!! I didn’t need a reply. The crazy look on her face and the speed at which her tail was wagging told me everything I needed to know. It was her alright…
But worry not! Instead of a recipe for the Peppermint Chia Chocolate, I shall now give you an incredibly special recipe for the Chocolate Macaroons. Dear, Lord. They are unbelievable. When you are making these however, be careful. The chocolatey mix that you then turn into balls is ridiculously tasty. And as much as raw food is good for you and all that, eating all the macaroon mix before it even enters the dehydrator is not. And yes, I am speaking from experience. You may have guessed that you will need a dehydrator for this recipe; but if you don’t have one feel free to make the mix and eat it just as it is. Remember though – you’ve been warned!
- 3 cups dried, unsweetened coconut flakes
- 1½ cups cocoa powder
- 1 cup maple syrup
- ⅓ cup coconut butter
- 1 tbsp vanilla extract
- ½ tsp salt
- In a large bowl, combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment.
- Using a small ice cream scoop, your hands or a big tablespoon, spoon rounds of the dough onto dehydrator sheets.
- Dehydrate at 115 degrees F for 12- 24 hours, or until crisp on the outside and nice and chewy on the inside.
I nearly forgot to tell you about what we had for our last lunch together! We had a bit of a ‘bitza’ lunch… bitza this and bitza that. Jack made a lip smackingly good tomato and basil salad, and I made us all some Raw Juice Pulp Burgers in the dehydrator. They may not sound particularly appetising, but they are. So there. Jack loved them and said they were equally as good as the Walnut Burgers. I will give you the recipe for them another time, as they really were very tasty, and they are a perfect way to use up the leftover pulp after juicing. We dipped the Raw Juice Pulp Burgers in some left over Lemon Sauce, and had bowls of olives, avocados, red peppers and romaine lettuce to play with as well. So that, my friends was that! The last supper! Oh God, I better go before I start getting weepy… I’ll save that for tomorrow. It is still only Day Thirteen after all. So don’t forget to check in for the last day of our raw food journey together, where Jack, Sally and myself will be giving you our thoughts and feelings on how we think the whole Two Weeks on Raw went, and whats in store for the future! See you then (sniff, sniff)….