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Blogger Spotlight: Rawfully Tempting

Blogger Spotlight: Rawfully Tempting



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This week, we’re proud to feature Barbara Kessler of Rawfully Tempting in the Blogger Spotlight. For those new to the column, every Friday, we highlight a member of The Daily Meal’s Culinary Content Network, a limited group of bloggers who write about food and drink.

We look to this group of talented food writers for inspiration and participation in The Daily Meal, whether for restaurant recommendations or new recipes to try out for dinner. Our editorial team covers All Things Food and Drink, and we tap the CCN to keep up to speed on what is happening around the country and the world — from fine dining to home cooking.

Barbara Kessler lives in Hillsborough, New Jersey and is the blogger at and creator of Rawfully Tempting. She leads a raw, vegan lifestyle and shares plant-based recipes with her readers. Kessler tries to incorporate raw food to every meal that she prepares and believes that uncooked food possesses a multitude of healing properties.

The Daily Meal: What is the mission of your blog?
Barbara Kessler: Teaching others how to eat healthy, joyfully.

How’d you get started with your blog?
Through workshops, reading, and observing.

What are some foods you can’t live without?
Young Thai coconuts, raw almonds, and chia seeds.

What are some foods you can’t stand?
Raw nori rolls...blech!

What is your proudest blog post?
Since my posts (aside from my personal blog journal) are recipes, I'm proud and excited about all of them because they reflect my inner magic. It's taken a lifetime to get to this place. My favorites were usually videos or interviews. Winning the 2014 Best Raw Gourmet Chef and Best Raw Vegan Blog and announcing it was a proud moment.

What is your biggest blog blunder?
I'm sure there are many, I just can't think of one that stands out.

What is your most memorable comment from a reader?
Not one stands out, but hearing how my story has inspired someone or helped them through a rough time is always rewarding and fills my heart.

What are your favorite food blogs?
Matthew Kenney Cuisine and Russell James of The Raw Chef have both inspired me.

Favorite food apps?
The Living Cookbook, although it’s not mobile friendly yet. The Recipe Box is good on my iPad, but needs a little TLC.

What is the best thing about blogging?
I love writing, I love preparing food, and I love connecting with people and feeling a sense of community. I love writing, I love preparing food, and I love connecting with people and feeling a sense of community.

Worst thing about blogging?
Trying to keep up with it and my barely monthly newsletter.

What recipe are you currently obsessed with?
Raw Vegan Waffle Cones and Raw Vegan Ice Cream. I know when people hear “raw, vegan,” they run for the hills and think, “Boring!” But I have to tell you, I've prepared creations for many unsuspecting people on the Standard American Diet, and have heard lots of unsolicited “oohs” and “ahhs.” My goal is to take our favorite comfort foods and keep the decadence, while using healthy ingredients. It can be really good. I brought my cholesterol, blood sugar, among other things into normal range in a matter of months. I'm still working on weight loss, but I’m down 35 to 40 pounds overall.

What would even your most loyal followers be surprised to learn about you?
Even though I write about this in the journal section of my blog, not everyone realizes that I'm not always 100 percent raw. I enjoy preparing raw, plant-based foods and I love developing raw recipes that are new and exciting, but I'm a foodie at heart. With moderation, I enjoy all kinds of foods, especially when prepared by others.

Is there anything else you’d like to share? I believe we are creators at heart. I’m happiest when I’m creating anything, and for me that's either in the kitchen, teaching, or knitting some cute critter for my Etsy store.


White Chocolate Chips

Another treat for making COOKIES.
Add a few drops of flavored extract and these lovelies can be made in almost any flavor to decorate and enhance your Rawfully Tempting treats! I'm thinking about coffee, mango, rum, almond, orange, raspberry, etc. Make your own trail mix by adding these chips to sunflower seeds, nuts, raisins, etc.


*Medicine Flower extracts are my FAVORITE extracts, and they are available in over 30 flavors! I've still not tried them all, but I'm working on it! I have probably tried close to half of them. and they are amazing!

I kept these chips simple and used vanilla. But OHHhhhh Soooo Vanilla! I hate to sound like a commercial, but I find Medicine Flower Vanilla Extract to have the most potent and authentic vanilla flavor over any extract or vanilla bean powder that I've tried. I'm assuming it's because they are so concentrated. (They are also organic and raw!) Making these is a bit of a project, so make them in advance and make a HUGE batch and store them in your freezer. I keep both Chocolate Chips and White Chips in my freezer, so they are readily available whenever I need them. I never seem to make a big enough batch.

White Chocolate Chips
1 1/2 cups cashews, soaked 1 - 2 hours
1/4 cup water (add more as needed to blend)
1/3 cup maple syrup, grade B (or your favorite sweetener)
1/4 tsp lucuma powder (optional)
1/2 tsp vanilla extract or (2 drops *Medicine Flower Vanilla Extract)
3 drops Medicine Flower White Chocolate Extract (optional)
1/8 tsp sea salt
1 1/2 cups cacao butter, grated or chunks to be melted

Procedure
Blend cashews and water. Add more water, carefully, as needed.

Melt cacao butter by placing in a metal bowl, over a smaller metal bowl filled with hot water. (Or melt in dehydrator)

Add remaining ingredients to blender and blend until creamy.

Pour mixture into a piping bag #5 decorator tip. Let set for about 15 minutes so mixture thicken or refrigerate about ten minutes.

Squeeze chips onto a non-stick dehydrator sheet, with a lifting movement to create peaks at top of chip, and dehydrate at 110 degrees for 6-8 hours or until firm. They get firmer as they cool. (see pic of Chocolate Chips below). If you have trouble peaking, chill mixture.

Using a small metal spatula, or dull knife, gently free any chips sticking to the sheet, flipping them over a bit, and dehydrate 2-3 hours. Let them come to room temperature. They are soft to touch, remove from sheet with care and freeze. I used an offset spatula to flip and remove. They are not as hard as store bought chips, but are awesome in cookies, cakes, and other treats.

Store in glass jar or zip lock bag, in freezer until ready to use. This makes about 2 cups of chips.


*Mention Rawfully Tempting in Shipping Comments, and Medicine Flower will include a Special Bonus Sample with any purchase.


White Chocolate Chips

Another treat for making COOKIES.
Add a few drops of flavored extract and these lovelies can be made in almost any flavor to decorate and enhance your Rawfully Tempting treats! I'm thinking about coffee, mango, rum, almond, orange, raspberry, etc. Make your own trail mix by adding these chips to sunflower seeds, nuts, raisins, etc.


*Medicine Flower extracts are my FAVORITE extracts, and they are available in over 30 flavors! I've still not tried them all, but I'm working on it! I have probably tried close to half of them. and they are amazing!

I kept these chips simple and used vanilla. But OHHhhhh Soooo Vanilla! I hate to sound like a commercial, but I find Medicine Flower Vanilla Extract to have the most potent and authentic vanilla flavor over any extract or vanilla bean powder that I've tried. I'm assuming it's because they are so concentrated. (They are also organic and raw!) Making these is a bit of a project, so make them in advance and make a HUGE batch and store them in your freezer. I keep both Chocolate Chips and White Chips in my freezer, so they are readily available whenever I need them. I never seem to make a big enough batch.

White Chocolate Chips
1 1/2 cups cashews, soaked 1 - 2 hours
1/4 cup water (add more as needed to blend)
1/3 cup maple syrup, grade B (or your favorite sweetener)
1/4 tsp lucuma powder (optional)
1/2 tsp vanilla extract or (2 drops *Medicine Flower Vanilla Extract)
3 drops Medicine Flower White Chocolate Extract (optional)
1/8 tsp sea salt
1 1/2 cups cacao butter, grated or chunks to be melted

Procedure
Blend cashews and water. Add more water, carefully, as needed.

Melt cacao butter by placing in a metal bowl, over a smaller metal bowl filled with hot water. (Or melt in dehydrator)

Add remaining ingredients to blender and blend until creamy.

Pour mixture into a piping bag #5 decorator tip. Let set for about 15 minutes so mixture thicken or refrigerate about ten minutes.

Squeeze chips onto a non-stick dehydrator sheet, with a lifting movement to create peaks at top of chip, and dehydrate at 110 degrees for 6-8 hours or until firm. They get firmer as they cool. (see pic of Chocolate Chips below). If you have trouble peaking, chill mixture.

Using a small metal spatula, or dull knife, gently free any chips sticking to the sheet, flipping them over a bit, and dehydrate 2-3 hours. Let them come to room temperature. They are soft to touch, remove from sheet with care and freeze. I used an offset spatula to flip and remove. They are not as hard as store bought chips, but are awesome in cookies, cakes, and other treats.

Store in glass jar or zip lock bag, in freezer until ready to use. This makes about 2 cups of chips.


*Mention Rawfully Tempting in Shipping Comments, and Medicine Flower will include a Special Bonus Sample with any purchase.


White Chocolate Chips

Another treat for making COOKIES.
Add a few drops of flavored extract and these lovelies can be made in almost any flavor to decorate and enhance your Rawfully Tempting treats! I'm thinking about coffee, mango, rum, almond, orange, raspberry, etc. Make your own trail mix by adding these chips to sunflower seeds, nuts, raisins, etc.


*Medicine Flower extracts are my FAVORITE extracts, and they are available in over 30 flavors! I've still not tried them all, but I'm working on it! I have probably tried close to half of them. and they are amazing!

I kept these chips simple and used vanilla. But OHHhhhh Soooo Vanilla! I hate to sound like a commercial, but I find Medicine Flower Vanilla Extract to have the most potent and authentic vanilla flavor over any extract or vanilla bean powder that I've tried. I'm assuming it's because they are so concentrated. (They are also organic and raw!) Making these is a bit of a project, so make them in advance and make a HUGE batch and store them in your freezer. I keep both Chocolate Chips and White Chips in my freezer, so they are readily available whenever I need them. I never seem to make a big enough batch.

White Chocolate Chips
1 1/2 cups cashews, soaked 1 - 2 hours
1/4 cup water (add more as needed to blend)
1/3 cup maple syrup, grade B (or your favorite sweetener)
1/4 tsp lucuma powder (optional)
1/2 tsp vanilla extract or (2 drops *Medicine Flower Vanilla Extract)
3 drops Medicine Flower White Chocolate Extract (optional)
1/8 tsp sea salt
1 1/2 cups cacao butter, grated or chunks to be melted

Procedure
Blend cashews and water. Add more water, carefully, as needed.

Melt cacao butter by placing in a metal bowl, over a smaller metal bowl filled with hot water. (Or melt in dehydrator)

Add remaining ingredients to blender and blend until creamy.

Pour mixture into a piping bag #5 decorator tip. Let set for about 15 minutes so mixture thicken or refrigerate about ten minutes.

Squeeze chips onto a non-stick dehydrator sheet, with a lifting movement to create peaks at top of chip, and dehydrate at 110 degrees for 6-8 hours or until firm. They get firmer as they cool. (see pic of Chocolate Chips below). If you have trouble peaking, chill mixture.

Using a small metal spatula, or dull knife, gently free any chips sticking to the sheet, flipping them over a bit, and dehydrate 2-3 hours. Let them come to room temperature. They are soft to touch, remove from sheet with care and freeze. I used an offset spatula to flip and remove. They are not as hard as store bought chips, but are awesome in cookies, cakes, and other treats.

Store in glass jar or zip lock bag, in freezer until ready to use. This makes about 2 cups of chips.


*Mention Rawfully Tempting in Shipping Comments, and Medicine Flower will include a Special Bonus Sample with any purchase.


White Chocolate Chips

Another treat for making COOKIES.
Add a few drops of flavored extract and these lovelies can be made in almost any flavor to decorate and enhance your Rawfully Tempting treats! I'm thinking about coffee, mango, rum, almond, orange, raspberry, etc. Make your own trail mix by adding these chips to sunflower seeds, nuts, raisins, etc.


*Medicine Flower extracts are my FAVORITE extracts, and they are available in over 30 flavors! I've still not tried them all, but I'm working on it! I have probably tried close to half of them. and they are amazing!

I kept these chips simple and used vanilla. But OHHhhhh Soooo Vanilla! I hate to sound like a commercial, but I find Medicine Flower Vanilla Extract to have the most potent and authentic vanilla flavor over any extract or vanilla bean powder that I've tried. I'm assuming it's because they are so concentrated. (They are also organic and raw!) Making these is a bit of a project, so make them in advance and make a HUGE batch and store them in your freezer. I keep both Chocolate Chips and White Chips in my freezer, so they are readily available whenever I need them. I never seem to make a big enough batch.

White Chocolate Chips
1 1/2 cups cashews, soaked 1 - 2 hours
1/4 cup water (add more as needed to blend)
1/3 cup maple syrup, grade B (or your favorite sweetener)
1/4 tsp lucuma powder (optional)
1/2 tsp vanilla extract or (2 drops *Medicine Flower Vanilla Extract)
3 drops Medicine Flower White Chocolate Extract (optional)
1/8 tsp sea salt
1 1/2 cups cacao butter, grated or chunks to be melted

Procedure
Blend cashews and water. Add more water, carefully, as needed.

Melt cacao butter by placing in a metal bowl, over a smaller metal bowl filled with hot water. (Or melt in dehydrator)

Add remaining ingredients to blender and blend until creamy.

Pour mixture into a piping bag #5 decorator tip. Let set for about 15 minutes so mixture thicken or refrigerate about ten minutes.

Squeeze chips onto a non-stick dehydrator sheet, with a lifting movement to create peaks at top of chip, and dehydrate at 110 degrees for 6-8 hours or until firm. They get firmer as they cool. (see pic of Chocolate Chips below). If you have trouble peaking, chill mixture.

Using a small metal spatula, or dull knife, gently free any chips sticking to the sheet, flipping them over a bit, and dehydrate 2-3 hours. Let them come to room temperature. They are soft to touch, remove from sheet with care and freeze. I used an offset spatula to flip and remove. They are not as hard as store bought chips, but are awesome in cookies, cakes, and other treats.

Store in glass jar or zip lock bag, in freezer until ready to use. This makes about 2 cups of chips.


*Mention Rawfully Tempting in Shipping Comments, and Medicine Flower will include a Special Bonus Sample with any purchase.


White Chocolate Chips

Another treat for making COOKIES.
Add a few drops of flavored extract and these lovelies can be made in almost any flavor to decorate and enhance your Rawfully Tempting treats! I'm thinking about coffee, mango, rum, almond, orange, raspberry, etc. Make your own trail mix by adding these chips to sunflower seeds, nuts, raisins, etc.


*Medicine Flower extracts are my FAVORITE extracts, and they are available in over 30 flavors! I've still not tried them all, but I'm working on it! I have probably tried close to half of them. and they are amazing!

I kept these chips simple and used vanilla. But OHHhhhh Soooo Vanilla! I hate to sound like a commercial, but I find Medicine Flower Vanilla Extract to have the most potent and authentic vanilla flavor over any extract or vanilla bean powder that I've tried. I'm assuming it's because they are so concentrated. (They are also organic and raw!) Making these is a bit of a project, so make them in advance and make a HUGE batch and store them in your freezer. I keep both Chocolate Chips and White Chips in my freezer, so they are readily available whenever I need them. I never seem to make a big enough batch.

White Chocolate Chips
1 1/2 cups cashews, soaked 1 - 2 hours
1/4 cup water (add more as needed to blend)
1/3 cup maple syrup, grade B (or your favorite sweetener)
1/4 tsp lucuma powder (optional)
1/2 tsp vanilla extract or (2 drops *Medicine Flower Vanilla Extract)
3 drops Medicine Flower White Chocolate Extract (optional)
1/8 tsp sea salt
1 1/2 cups cacao butter, grated or chunks to be melted

Procedure
Blend cashews and water. Add more water, carefully, as needed.

Melt cacao butter by placing in a metal bowl, over a smaller metal bowl filled with hot water. (Or melt in dehydrator)

Add remaining ingredients to blender and blend until creamy.

Pour mixture into a piping bag #5 decorator tip. Let set for about 15 minutes so mixture thicken or refrigerate about ten minutes.

Squeeze chips onto a non-stick dehydrator sheet, with a lifting movement to create peaks at top of chip, and dehydrate at 110 degrees for 6-8 hours or until firm. They get firmer as they cool. (see pic of Chocolate Chips below). If you have trouble peaking, chill mixture.

Using a small metal spatula, or dull knife, gently free any chips sticking to the sheet, flipping them over a bit, and dehydrate 2-3 hours. Let them come to room temperature. They are soft to touch, remove from sheet with care and freeze. I used an offset spatula to flip and remove. They are not as hard as store bought chips, but are awesome in cookies, cakes, and other treats.

Store in glass jar or zip lock bag, in freezer until ready to use. This makes about 2 cups of chips.


*Mention Rawfully Tempting in Shipping Comments, and Medicine Flower will include a Special Bonus Sample with any purchase.


White Chocolate Chips

Another treat for making COOKIES.
Add a few drops of flavored extract and these lovelies can be made in almost any flavor to decorate and enhance your Rawfully Tempting treats! I'm thinking about coffee, mango, rum, almond, orange, raspberry, etc. Make your own trail mix by adding these chips to sunflower seeds, nuts, raisins, etc.


*Medicine Flower extracts are my FAVORITE extracts, and they are available in over 30 flavors! I've still not tried them all, but I'm working on it! I have probably tried close to half of them. and they are amazing!

I kept these chips simple and used vanilla. But OHHhhhh Soooo Vanilla! I hate to sound like a commercial, but I find Medicine Flower Vanilla Extract to have the most potent and authentic vanilla flavor over any extract or vanilla bean powder that I've tried. I'm assuming it's because they are so concentrated. (They are also organic and raw!) Making these is a bit of a project, so make them in advance and make a HUGE batch and store them in your freezer. I keep both Chocolate Chips and White Chips in my freezer, so they are readily available whenever I need them. I never seem to make a big enough batch.

White Chocolate Chips
1 1/2 cups cashews, soaked 1 - 2 hours
1/4 cup water (add more as needed to blend)
1/3 cup maple syrup, grade B (or your favorite sweetener)
1/4 tsp lucuma powder (optional)
1/2 tsp vanilla extract or (2 drops *Medicine Flower Vanilla Extract)
3 drops Medicine Flower White Chocolate Extract (optional)
1/8 tsp sea salt
1 1/2 cups cacao butter, grated or chunks to be melted

Procedure
Blend cashews and water. Add more water, carefully, as needed.

Melt cacao butter by placing in a metal bowl, over a smaller metal bowl filled with hot water. (Or melt in dehydrator)

Add remaining ingredients to blender and blend until creamy.

Pour mixture into a piping bag #5 decorator tip. Let set for about 15 minutes so mixture thicken or refrigerate about ten minutes.

Squeeze chips onto a non-stick dehydrator sheet, with a lifting movement to create peaks at top of chip, and dehydrate at 110 degrees for 6-8 hours or until firm. They get firmer as they cool. (see pic of Chocolate Chips below). If you have trouble peaking, chill mixture.

Using a small metal spatula, or dull knife, gently free any chips sticking to the sheet, flipping them over a bit, and dehydrate 2-3 hours. Let them come to room temperature. They are soft to touch, remove from sheet with care and freeze. I used an offset spatula to flip and remove. They are not as hard as store bought chips, but are awesome in cookies, cakes, and other treats.

Store in glass jar or zip lock bag, in freezer until ready to use. This makes about 2 cups of chips.


*Mention Rawfully Tempting in Shipping Comments, and Medicine Flower will include a Special Bonus Sample with any purchase.


White Chocolate Chips

Another treat for making COOKIES.
Add a few drops of flavored extract and these lovelies can be made in almost any flavor to decorate and enhance your Rawfully Tempting treats! I'm thinking about coffee, mango, rum, almond, orange, raspberry, etc. Make your own trail mix by adding these chips to sunflower seeds, nuts, raisins, etc.


*Medicine Flower extracts are my FAVORITE extracts, and they are available in over 30 flavors! I've still not tried them all, but I'm working on it! I have probably tried close to half of them. and they are amazing!

I kept these chips simple and used vanilla. But OHHhhhh Soooo Vanilla! I hate to sound like a commercial, but I find Medicine Flower Vanilla Extract to have the most potent and authentic vanilla flavor over any extract or vanilla bean powder that I've tried. I'm assuming it's because they are so concentrated. (They are also organic and raw!) Making these is a bit of a project, so make them in advance and make a HUGE batch and store them in your freezer. I keep both Chocolate Chips and White Chips in my freezer, so they are readily available whenever I need them. I never seem to make a big enough batch.

White Chocolate Chips
1 1/2 cups cashews, soaked 1 - 2 hours
1/4 cup water (add more as needed to blend)
1/3 cup maple syrup, grade B (or your favorite sweetener)
1/4 tsp lucuma powder (optional)
1/2 tsp vanilla extract or (2 drops *Medicine Flower Vanilla Extract)
3 drops Medicine Flower White Chocolate Extract (optional)
1/8 tsp sea salt
1 1/2 cups cacao butter, grated or chunks to be melted

Procedure
Blend cashews and water. Add more water, carefully, as needed.

Melt cacao butter by placing in a metal bowl, over a smaller metal bowl filled with hot water. (Or melt in dehydrator)

Add remaining ingredients to blender and blend until creamy.

Pour mixture into a piping bag #5 decorator tip. Let set for about 15 minutes so mixture thicken or refrigerate about ten minutes.

Squeeze chips onto a non-stick dehydrator sheet, with a lifting movement to create peaks at top of chip, and dehydrate at 110 degrees for 6-8 hours or until firm. They get firmer as they cool. (see pic of Chocolate Chips below). If you have trouble peaking, chill mixture.

Using a small metal spatula, or dull knife, gently free any chips sticking to the sheet, flipping them over a bit, and dehydrate 2-3 hours. Let them come to room temperature. They are soft to touch, remove from sheet with care and freeze. I used an offset spatula to flip and remove. They are not as hard as store bought chips, but are awesome in cookies, cakes, and other treats.

Store in glass jar or zip lock bag, in freezer until ready to use. This makes about 2 cups of chips.


*Mention Rawfully Tempting in Shipping Comments, and Medicine Flower will include a Special Bonus Sample with any purchase.


White Chocolate Chips

Another treat for making COOKIES.
Add a few drops of flavored extract and these lovelies can be made in almost any flavor to decorate and enhance your Rawfully Tempting treats! I'm thinking about coffee, mango, rum, almond, orange, raspberry, etc. Make your own trail mix by adding these chips to sunflower seeds, nuts, raisins, etc.


*Medicine Flower extracts are my FAVORITE extracts, and they are available in over 30 flavors! I've still not tried them all, but I'm working on it! I have probably tried close to half of them. and they are amazing!

I kept these chips simple and used vanilla. But OHHhhhh Soooo Vanilla! I hate to sound like a commercial, but I find Medicine Flower Vanilla Extract to have the most potent and authentic vanilla flavor over any extract or vanilla bean powder that I've tried. I'm assuming it's because they are so concentrated. (They are also organic and raw!) Making these is a bit of a project, so make them in advance and make a HUGE batch and store them in your freezer. I keep both Chocolate Chips and White Chips in my freezer, so they are readily available whenever I need them. I never seem to make a big enough batch.

White Chocolate Chips
1 1/2 cups cashews, soaked 1 - 2 hours
1/4 cup water (add more as needed to blend)
1/3 cup maple syrup, grade B (or your favorite sweetener)
1/4 tsp lucuma powder (optional)
1/2 tsp vanilla extract or (2 drops *Medicine Flower Vanilla Extract)
3 drops Medicine Flower White Chocolate Extract (optional)
1/8 tsp sea salt
1 1/2 cups cacao butter, grated or chunks to be melted

Procedure
Blend cashews and water. Add more water, carefully, as needed.

Melt cacao butter by placing in a metal bowl, over a smaller metal bowl filled with hot water. (Or melt in dehydrator)

Add remaining ingredients to blender and blend until creamy.

Pour mixture into a piping bag #5 decorator tip. Let set for about 15 minutes so mixture thicken or refrigerate about ten minutes.

Squeeze chips onto a non-stick dehydrator sheet, with a lifting movement to create peaks at top of chip, and dehydrate at 110 degrees for 6-8 hours or until firm. They get firmer as they cool. (see pic of Chocolate Chips below). If you have trouble peaking, chill mixture.

Using a small metal spatula, or dull knife, gently free any chips sticking to the sheet, flipping them over a bit, and dehydrate 2-3 hours. Let them come to room temperature. They are soft to touch, remove from sheet with care and freeze. I used an offset spatula to flip and remove. They are not as hard as store bought chips, but are awesome in cookies, cakes, and other treats.

Store in glass jar or zip lock bag, in freezer until ready to use. This makes about 2 cups of chips.


*Mention Rawfully Tempting in Shipping Comments, and Medicine Flower will include a Special Bonus Sample with any purchase.


White Chocolate Chips

Another treat for making COOKIES.
Add a few drops of flavored extract and these lovelies can be made in almost any flavor to decorate and enhance your Rawfully Tempting treats! I'm thinking about coffee, mango, rum, almond, orange, raspberry, etc. Make your own trail mix by adding these chips to sunflower seeds, nuts, raisins, etc.


*Medicine Flower extracts are my FAVORITE extracts, and they are available in over 30 flavors! I've still not tried them all, but I'm working on it! I have probably tried close to half of them. and they are amazing!

I kept these chips simple and used vanilla. But OHHhhhh Soooo Vanilla! I hate to sound like a commercial, but I find Medicine Flower Vanilla Extract to have the most potent and authentic vanilla flavor over any extract or vanilla bean powder that I've tried. I'm assuming it's because they are so concentrated. (They are also organic and raw!) Making these is a bit of a project, so make them in advance and make a HUGE batch and store them in your freezer. I keep both Chocolate Chips and White Chips in my freezer, so they are readily available whenever I need them. I never seem to make a big enough batch.

White Chocolate Chips
1 1/2 cups cashews, soaked 1 - 2 hours
1/4 cup water (add more as needed to blend)
1/3 cup maple syrup, grade B (or your favorite sweetener)
1/4 tsp lucuma powder (optional)
1/2 tsp vanilla extract or (2 drops *Medicine Flower Vanilla Extract)
3 drops Medicine Flower White Chocolate Extract (optional)
1/8 tsp sea salt
1 1/2 cups cacao butter, grated or chunks to be melted

Procedure
Blend cashews and water. Add more water, carefully, as needed.

Melt cacao butter by placing in a metal bowl, over a smaller metal bowl filled with hot water. (Or melt in dehydrator)

Add remaining ingredients to blender and blend until creamy.

Pour mixture into a piping bag #5 decorator tip. Let set for about 15 minutes so mixture thicken or refrigerate about ten minutes.

Squeeze chips onto a non-stick dehydrator sheet, with a lifting movement to create peaks at top of chip, and dehydrate at 110 degrees for 6-8 hours or until firm. They get firmer as they cool. (see pic of Chocolate Chips below). If you have trouble peaking, chill mixture.

Using a small metal spatula, or dull knife, gently free any chips sticking to the sheet, flipping them over a bit, and dehydrate 2-3 hours. Let them come to room temperature. They are soft to touch, remove from sheet with care and freeze. I used an offset spatula to flip and remove. They are not as hard as store bought chips, but are awesome in cookies, cakes, and other treats.

Store in glass jar or zip lock bag, in freezer until ready to use. This makes about 2 cups of chips.


*Mention Rawfully Tempting in Shipping Comments, and Medicine Flower will include a Special Bonus Sample with any purchase.


White Chocolate Chips

Another treat for making COOKIES.
Add a few drops of flavored extract and these lovelies can be made in almost any flavor to decorate and enhance your Rawfully Tempting treats! I'm thinking about coffee, mango, rum, almond, orange, raspberry, etc. Make your own trail mix by adding these chips to sunflower seeds, nuts, raisins, etc.


*Medicine Flower extracts are my FAVORITE extracts, and they are available in over 30 flavors! I've still not tried them all, but I'm working on it! I have probably tried close to half of them. and they are amazing!

I kept these chips simple and used vanilla. But OHHhhhh Soooo Vanilla! I hate to sound like a commercial, but I find Medicine Flower Vanilla Extract to have the most potent and authentic vanilla flavor over any extract or vanilla bean powder that I've tried. I'm assuming it's because they are so concentrated. (They are also organic and raw!) Making these is a bit of a project, so make them in advance and make a HUGE batch and store them in your freezer. I keep both Chocolate Chips and White Chips in my freezer, so they are readily available whenever I need them. I never seem to make a big enough batch.

White Chocolate Chips
1 1/2 cups cashews, soaked 1 - 2 hours
1/4 cup water (add more as needed to blend)
1/3 cup maple syrup, grade B (or your favorite sweetener)
1/4 tsp lucuma powder (optional)
1/2 tsp vanilla extract or (2 drops *Medicine Flower Vanilla Extract)
3 drops Medicine Flower White Chocolate Extract (optional)
1/8 tsp sea salt
1 1/2 cups cacao butter, grated or chunks to be melted

Procedure
Blend cashews and water. Add more water, carefully, as needed.

Melt cacao butter by placing in a metal bowl, over a smaller metal bowl filled with hot water. (Or melt in dehydrator)

Add remaining ingredients to blender and blend until creamy.

Pour mixture into a piping bag #5 decorator tip. Let set for about 15 minutes so mixture thicken or refrigerate about ten minutes.

Squeeze chips onto a non-stick dehydrator sheet, with a lifting movement to create peaks at top of chip, and dehydrate at 110 degrees for 6-8 hours or until firm. They get firmer as they cool. (see pic of Chocolate Chips below). If you have trouble peaking, chill mixture.

Using a small metal spatula, or dull knife, gently free any chips sticking to the sheet, flipping them over a bit, and dehydrate 2-3 hours. Let them come to room temperature. They are soft to touch, remove from sheet with care and freeze. I used an offset spatula to flip and remove. They are not as hard as store bought chips, but are awesome in cookies, cakes, and other treats.

Store in glass jar or zip lock bag, in freezer until ready to use. This makes about 2 cups of chips.


*Mention Rawfully Tempting in Shipping Comments, and Medicine Flower will include a Special Bonus Sample with any purchase.


Watch the video: spotlight lil peep - marshmello (August 2022).