Ladyfingers With Variations! (Raw) |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 16 |
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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. - Dehydrating time is a guess. Ingredients:
3 cups dried coconut, pulp (from making milk with mature coconut) |
1/3 cup agave nectar or 1/3 cup raw honey |
1/3 cup melted coconut oil |
2 tablespoons lemon juice |
2 tablespoons water |
2 tablespoons vanilla extract |
1 pinch sea salt |
1/2 cup melted coconut oil |
1/2 cup cacao (i used 3 part cacao/1 part carob) or 1/2 cup 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 |
coffee, substitute such as inca |
maple syrup |
Directions:
1. **If doing Tiramisu Style Ladyfingers, brush the ladyfingers after they have dehydrated with the coffee substitute.**.
2. Stir all ingredients together in a bowl until well mixed.
3. Form into ladyfingers (long and narrow) of roughly uniform size.
4. Place on Teflex sheet and dehydrate until firm and crunchy, flipping after a few hours.
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