Cacao-Covered Raisins

The cleaning was all done. I came out of the bathroom into the one room of the casita and looked around, then lay down on the bed. “What are you doing,” I asked myself. And realized I was saying goodbye to the cottage. It had given me shelter in a new country, alone after 9 weeks, when my husband left for good, helping me feel warm and safe and filled with light. Now, with a guest in there for 12 days, then a couple in there for November, and on and on for the next 5 months, it is definitely here  for the airbnb guests, and I will live in the new house!


Recipe of the Day – Cacao-Covered Raisins

Create your own deep chocolate covered raisins in minutes with these powerful raw ingredients. Substitute carob for cacao, if you like. Use dried cranberries or other dried fruit to create more amazing chocolates.
Raw Chocolate/Carob Covered Raisins

2/3 c. cacao butter, shaved and melted, or coconut oil
1/2 c. cacao powder
2 T. raw agave or raw honey
1 heaping T. mesquite powder (or lucuma powder) – both are optional
2 c. Ecuadorian raisins
dash salt
pinch vanilla powder or 1/2 tsp. vanilla extract

Melt the cacao butter or coconut oil in your dehydrator, or a double boiler, or over a bowl of hot water.
Mix in the other ingredients by hand. Pour in raisins, 1/2 c. at a time. Use a slotted spoon to transfer raisins
to a wax paper-coated cookie sheet. Freeze for 10 minutes.
Other options:
orange, (yum!) extract or juice,peppermint
-Use dried cranberries, dried raspberries or other dried fruit, instead of raisins

Word of the Day – huespedes – guests

Tip of the Day – Die to something every day! Today it was the casita.

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