Spicy Spring Lunch
As the days lengthen and the desert starts to bloom, what better time for gathering a group of friends for a casual lunch to celebrate new life and the days of darkness coming to an end? McKittrick ha...
The vernal equinox is a time of balance and renewal and seems a perfect time for a healthy chocolate treat. Be sure to use cacao powder, made from raw beans, rather than cocoa powder. It has a higher percentage of antioxidants than its more processed cousin, along with more minerals like calcium and magnesium. It also has a richer, darker, more robust chocolate flavor. Goji berries (another nightshade) add a deep fruity note, and the mother chiltepin brings her heat, along with a dose of vitamins A and C. These will be melty at room temperature, so keep them refrigerated until serving.
Ingredients
SERVINGS: Makes 6
- ½ cup organic virgin coconut oil
- ⅓ cup honey
- 2 tablespoons almond butter
- ½ cup organic cacao powder
- 3 tablespoons goji berry powder
- 5 ground chiltepins
Preparation
Over low heat, melt together the coconut oil, honey and almond butter until the consistency is runny. Stir in the cacao powder, the goji berry powder and the chiltepins. Stir for several minutes to mix well. The mixture should be smooth and free of lumps. Place liners in 6 muffin cups, then pour the chocolate mixture into each cup, dividing equally. Place in the freezer for 15 to 30 minutes, and then store in the refrigerator until serving time.
Related Stories & Recipes
Lessons from the Way of the Wild Chile
“It’s a great teacher for where we are on the planet right now,” Linda McKittrick says, referring to the wild chile (the chiltepin).
In 22 years of ranching, she’s come to intimately know the wild ...
