Need chocolate. And W is out there planting peanut plants all over mi finca – my land. Maybe I can add them to chocolate and make it into a Snicker’s bar! But until those peanuts grow, I’ll have the sweetest thing there is – chocolate-covered pineapple!
8 pieces dried pineapple
Chocolate Coating –
2 T. raw cacao butter, shredded and melted with
2 T. raw honey
2 T. raw coconut oil
1/4 c. raw cacao powder
1 tsp. vanilla or vanilla powder
dash cayenne pepper
Melt Chocolate Coating ingredients in a dehydrator or double boiler.While its melting, set out a piece of waxed paper on a cookie sheet. Take pineapple pieces and dip them in chocolate sauce. Chill or freeze for 10 minutes. If you have any extra chocolate sauce, add goji berries, raisins, nuts or bananas! Chill or freeze for 10 minutes.
Word of the Day – dulces – sweets
Tip of the Day – Indulge your sweet tooth quickly with native pineapple. I usually eat it in one hand, with home-made chocolate in the other. But this is a little less messy. And it’s vegan, gluten-free, good for the digestion. Ecuadorian chocolate makes you feel powerful and gives you great, still, yet vibrant meditations!