Monday, December 5, 2011
Last month this idea that popped into my head and I just had to try it. Lucuma Crunch Cups - which then turned into chocolate covered cups. Yum yum! Caramel flavor with crunchy bits. I absolutely adore mulberries and how they get crunchy when really cold. If you don't have them, use another dried fruit like goji berries or raisins - or omit entirely. I always keep a jar of sprouted, dehydrated buckwheat on hand for times like this (and particularly like it mixed into chocolate).
Lucuma Crunch Cups
4 tablespoons lucuma
2 tablespoons maple syrup
2 tablespoons coconut milk
1/4 teaspoon pure vanilla
1/4 cup + 1 tablespoon melted coconut oil
4 tablespoons sprouted, dehydrated buckwheat
3 tablespoons mulberries
Full handful chopped cashews
In a bowl, whisk together the lucuma, syrup, coconut milk, and vanilla.
Add the coconut oil and whisk again.
(Whisk quickly or make sure the oil is warm to make sure the mixture doesn't start firming).
Add the dry items.
Spoon the mixture into mini silicone cups and chill in the fridge or freezer until firm.
Chocolate Lucuma Cups - I dipped the hard/chilled cups into melted basic raw chocolate and sprinkled them with dried maple flakes.