People often ask me about my water situation. I have a few water sources. I brought an ionizer from the states to filter and alkalize my water. I have two holding tanks, one from the city and one from the canal. The water coming serves three areas of population here, three barrios. And I have a new source, one from a filtered pond which filters and also removes the sediment! So water flows freely now, every day, and it sure takes the anxiety out of wondering of there’s enough water daily, wow! People here have been watching their plants die from the lack of water. I feel the anxiety, and am incredibly blessed to have enough water.
1½ c. oats
1½ c. pecan halves
½ c. pretzels
8 medjool dates, soaked and pitted
⅔ c. coconut oil, melted
a pinch of coarse sea salt
1 c. thick caramel (could be homemade salted caramel, date caramel, (see recipe this blog,) or store bought caramel pieces melted into a sauce – but make sure it is a little bit salty!)
1 c. cacao nibs or chocolate pieces, melted
sea salt, optional, for topping
- Pulse the oats, pecans, and pretzels in a food processor until broken down into small pieces.
- Add the dates, coconut oil, and sea salt and pulse until a soft dough forms.
- Chill for about 15-20 minutes.
- Meanwhile, prepare the caramel and melt the chocolate.
- For raw caramel, ground ten dates, soaked for 10 minutes, and pitted, in the food processor, using a little of the soak water and juice of one lemon.
- Press the crust mixture into a muffin tin, leaving a well in the center of each.
- Add a tablespoon or two of caramel into each cup and top with chocolate.
- Sprinkle with sea salt if you want.
- Chill or freeze until hardened.
- Remove from muffin tins with a knife, let sit for a few minutes and serve.
Word of the Day – carmelo – caramel
Tip of the Day – Make these with peanut butter instead of pecans, lovely!
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