January 26, 2011
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
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.
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