Thank you all for the kind birthday wishes. I was very touched.
After the miles I covered yesterday I woke up at 1:00 am with a very sore ankle. It has improved throughout the day and I’m sure by the end of the week I’ll be back to my usual pace. Fingers crossed.
I’m trying to keep up my MoFo mojo even though life is feeling very full. So, I decided the best way to encourage my enthusiasm this week would be to focus on a fun theme.
Inspired by how blessed I’ve been feeling over the past few days, I’m going to bring you five posts about presents.
I think one of the best things about planning gifts for the people you love is having an excuse to go over the top and make something so ridiculously special that you’d never imagine making it for yourself.
Baskets of baked goods, tins of homemade granola or jars of slow cooked applesauce have become popular hostess gifts. Those are all wonderful options but they don’t come with the same wow factor as making your own, raw, vegan caramel chips. Right?
I learned to make raw chocolate chips when I did my chef certification at Matthew Kenney’s school in Oklahoma. The day we spent piping those teeny tiny chips was one of my favourites in the month long program. I was completely enthralled with the repetitive action of trying to pipe perfect little peaks.
Since being home this is one of the few recipes I’ve repeated. I love wrapping up packages of homemade raw chocolate chip cookies. They travel well and are always enjoyed.
But I’m not the kind of girl to leave well enough alone. I like to experiment. I’ve already played with raw white chocolate but it melts too easily to lend itself to any kind of long distance travel.
I needed a dry ingredient that could replace the cacao in the recipe. That’s when I remembered – lucuma! Often used to lend a caramel flavour to raw desserts, this Peruvian powder was just what I needed.
And that’s how I found myself with so many raw caramel chips that I’d better giving them away.
1. Blend together until completely smooth.
2. Place in a piping bag, with a tip of your choice and pipe onto a teflex sheet.
3. Dehydrate at 115 F until firm, about 12 hours.
4. Store in the refrigerator. Use the chips in cookies, granola, trail mix or as a snack.
If you don’t have a dehydrator you could try to firm them up in your freezer instead.