Ladyfingers With Variations! (Raw) Recipe #366443
From http://thesunnyrawkitchen.blogspot.com to make a Charlotte. See the whole thing put together here: http://thesunnyrawkitchen.blogspot.com/2008/11/recipe-of-week-chocolate-n-cream.html
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-- If you don't have access to mature coconut, simply replace the coconut pulp with 1 part dried coconut, ground and 1 part almond pulp.
-- When forming the fingers, they will seem very fragile and as though the mixture isn't going to hold, but not to worry. Once dehydrated they will keep their shape.
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Dehydrating time is a guess.
6 hours |
SERVES 16
Plain Ladyfingers
- 3 cups dried coconut, pulp (from making milk with mature coconut)
- 1/3 cup agave nectar or raw honey
- 1/3 cup melted coconut oil
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons vanilla extract
- 1 pinch sea salt
Dark Chocolate for dipped ladyfingers
- 1/2 cup melted coconut oil
- 1/2 cup cacao or carob powder (I used 3 part cacao/1 part carob)
- 1 tablespoon maple syrup
- 1 tablespoon agave nectar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
Tiramisu Style Ladyfingers
- coffee, substitute such as Inca
- maple syrup
- **If doing Tiramisu Style Ladyfingers, brush the ladyfingers after they have dehydrated with the coffee substitute.**.
- Stir all ingredients together in a bowl until well mixed.
- Form into ladyfingers (long and narrow) of roughly uniform size.
- Place on Teflex sheet and dehydrate until firm and crunchy, flipping after a few hours.
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5 stars