Thursday, July 4, 2013

The Beach and Chocolate Chorizo...

Firstly I'd like to thank all the gorgeous ladies who left comments on my last two posts. They moved me and made my heart sing. Although I usually like to keep things light around here I never want to shy away from being authentic. The internet is a crazy place and even though we choose what we want to share we can never be completely sure of how it will be received. Face to face communication gives you that instant feedback whereas with blog land there's a leap of faith involved when you push that "publish" button. So many thanks to those who read and responded with love. 

Anyway today I decided to go light and easy and share my weekend with you all. Myalup is a very special place - stunning beaches, an awesome holiday house (which belongs to my in-laws) and great company that makes a quick jaunt down south an ever worthwhile expedition. To top it off it's just over an hour away...  the perfect weekend destination.

We explored the beach, lit the fire pit, toasted marshmallows, cooked yummy food, slept in and even went out for lunch on the Saturday. 

My Dad is a diabetic so I took down a sweet treat that fools the tastebuds with it's decadence but in fact is packed with nutrition (as well as having complex sugars for a lower glyceamic index) As you can see in the last image - it looks a bit like a fatty Spanish sausage (the white bits are chopped cashew nuts) yet fatty is not what this sinfully delicious desert is all about. What's the down side you ask? Well to be honest I don't actually have a specific recipe to follow. I tend make it up as I go along. I wanted to share the basic ingredients though and that way you can adapt it to suit your taste. I think the only ingredient you wouldn't want to leave out is the coconut oil - it's really the glue that helps bind the roll.

Chocolate Chorizo 

Medjool Dates  - remove the pips before you process
Cashew Nuts  - chopped first 
Almond Meal - about three or four desert spoons
Instant Oats  - small amount to help bind it - I used about a desert spoon
Raw Cacao - this is pretty strong stuff so go easy (you can always add more if you prefer)
Maca Root Powder - A desert spoon should suffice
Maple syrup - just a drizzle 
Coconut oil  - a few tablespoons melted
Glace Ginger - I looove ginger so I went nuts here but you could use dried berries, apricots etc

Mix everything in a food processor (except the chopped cashews - mix them in by hand afterwards so they aren't completely ground up) form it into a log shape, wrap it in wax paper followed by cling film then refrigerate so it will firm up and slice easily.

Go on peoples - give this recipe (or your own modified version) a go and let me know how it turns out. I'm a particular fan of the caramel flavour that Maca Root powder gives it, so you may want to go the extra mile and source this stuff (it's a bit pricey here in Oz, I know - but you don't need much) from a health store. 

Enjoy! ♥

1 comment:

ellen said...

Trying to catch up here..been gone.
This sounds absolutely yummy and I would love to try it. I have most everything at hand except the almond flour (I have plenty of almonds..I could grind you think?) I don't have Maca Root powder, but Amazon and I am on a very personal basis..Ha! Oh, would plain cocoa powder do in place of raw cacao?
Your photos are wonderful and it sounds as if hearts were filled with love, fun and happiness.