I’m finally back at home (or more accurately, close to it) after ten glorious days in Key West followed by five not so glorious days (and counting) of having to deal with some major home repairs which forced us to move to a hotel once again.
It’s definitely getting old. I remember a time when I couldn’t wait to pack my bags, fly away, enjoy the “luxury” of staying in hotels while traveling the world (right, so, mostly Europe and Africa but it was the world to me at the time!)… these days are long gone. Especially the days when I was looking forward to boarding a plane ha! More than ever, I love being at home, waking up in my own bed, making coffee in my own pot and sitting on the back porch in my underwear. Ok, so we’re actually fully dressed outside the house, seeing that we currently have neighbors left and right but all the rest of it is true. I still like to travel but I also love being at home with my soldier and my pup, cooking, baking, gardening. Just like my mom. Funny how things change in life!
At least my room has a kitchenette with a microwave (I don’t do microwaves) and a toaster oven which, if you are desperate like me (and don’t use microwaves), can do a multitude of things! Things like … heat water for tea if you don’t have a kettle. I never knew how versatile these ovens are. In my case, it came in handy when I needed coconut oil melted in order to make these delicious treats: Chocolate Mocha Haystacks.
I recommend using mocha beans (or a blend like this) to brew your coffee with but frankly, any coffee (or espresso) will do! These Chocolate Mocha Haystacks have just a faint coffee flavor so unless your palate is extremely well developed, I believe the majority of people wouldn’t be able to tell what coffee beans you used!
If you are anything like me (which is ridiculously sensitive to caffeine) these will serve as a great pick-me-up if you’re having trouble getting the day started or slipping into a lunch coma. (Yes. I just recommended to start your day with chocolate!)
Chocolate Mocha Haystacks (raw, vegan, grain/gluten/dairy/ processed sugar free)Recipe by: Rose – The Clean Dish Yields: 20-25 haystacks Prep time: 10 mins
Ingredients1 cup shredded coconut, unsweetened ¼ cup + 1 tablespoon coconut flour ¼ cup cocoa powder, unsweetened ¼ cup maple syrup 2 tablespoon raw almond butter 1/3 cup unrefined coconut oil (I use this or this) ¼ cup coffee (any bean/roast you like; I use this) 1 teaspoon organic vanilla extract
- In a small sauce pan, slowly heat coconut oil until melted.
- Mix all ingredients in a medium bowl until well incorporated. You want it to be thick and sticky, not runny. If the mass turns out too runny, add more coconut flour. If it’s too thick, add a little bit more coffee.
- Using your hands, form little haystacks and place them on parchment paper and refrigerate for 1 hour or until firm. Keep refrigerated.