An up-coming visitor writes, “Dorothy, I’d love to hear about where you came from and how you found Vilcabamba.”
I get asked that a lot. “I came from Bozeman, Montana. About 12 years ago, my family was sitting around the dinner table, when my daughter and her husband said, “We keep hearing about this place called Vilcabamba, Ecuador. ” And I said, “Hey, that’s funny, because Matt and Angela Monarch keep sending their vids of Vilcabamba.” Then there was silence as my husband said, “I’ve been researching Vilca for three years as a place to retire.” Wow. After another stunned silence, I said, “We HAVE to go there.” And thus started our trips here! The Monarchs invited us to their house on our first trip, and bought a place the year before we did. Funny, huh?”
1 c. sesame seeds, soaked 40 minutes to overnight. (1 c. tahini)
3 T coconut oil, softened
1/2 c. coconut, dried, unsweetened
1/3 c. honey
Mix together all ingredients, by hand or in a food processor, depending on how crumbly you like it.
- Pat into 8″ square pan.
- Chill overnight or freeze for 2-4 hours.
- Top with chocolate sauce, if desired.
- Cut into squares.
- You can use other things such as dates, prunes, date paste, dried cherries, apricots, toasted coconut, cocoa powder or other nuts and flavorings, a dropper of chocolate extract, or even 1 T. cinnamon!
Word of the Day – visita – visit
Tip of the Day – Make this for a quick travel snack. It will give you and your family sweet energy!