Hi all! Thanks for the warm responses to Meghan Telpner’s interview–and her marvelous recipe for Orange Zest-Infused Stew!
Are you ready for a treat? I was browsing through Food52 this week (I’m one of their columnists, but I also love getting inspired by all of the creativity on the site), and I saw this recipe for mini almond joys, created by Kristin Rosenau of Pastry Affair. They looked easy and delicious, which is how I like my desserts to be. They were already darn near close to a raw food recipe, but I decided to put a homemade raw, vegan spin on them, using the simple homemade raw chocolate coating or chip recipe that I learned from Nicole Axworthy and Lisa Pitman. The results? Bite-sized (almond) joy.
This recipe calls for cacao butter in the raw chocolate coating. If you don’t want to invest in the cacao butter, or you can’t find it, that’s cool; just go ahead and follow the Food52 instructions for using melted chocolate. That said, cacao butter is a fragrant, beautiful, and fascinating ingredient, and a little goes quite a long way. I’ve had the same bag I got on Amazon for months, and each time I make a batch of chocolate, I get a lot out of it. So in spite of the price tag, it’s worth checking out cacao butter for yourself–you can peek at the one I’ve used here!
Otherwise, this recipe is a cinch. Just watch.
See? Easy. Easy, but delightful.
I was never a coconut person growing up–raw foods actually converted me–but I do recall Almond Joys with fondness, and these little raw, vegan snacks are a pretty wonderful adaptation. They’ve also been post-bacc tested, which is currently my ultimate barometer of recipe success.
Make some this weekend, and enjoy every bite!