- 4 organic carrots
- 2 organic oranges
- 2 organic dates (chopped)
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
- pinch of cinnamon powder
- pinch of cardamon powder
- pinch of ginger powder
- 1 teaspoon raw honey
Shred your carrots, then mix them in a glass bowl with the rest of ingredients accept the oranges. Let it sit and marinate for about 10 minutes. Cut the oranges in half, scoop the inside, squeeze the orange juice over carrot salad. When ready to eat serve salad in the orange bowls with orange slices on a side and raw orange chocolate on the top. Amazing flavors. It can be serve as an appetizer, side dish or raw dessert. Enjoy : )
Raw Orange Chocolate
Cut 1 cup of organic cacao butter or tempered cacao paste into small pieces and melt on the stove in a glass pan. The temperature should be 95-98F and not too hot to your touch. Or you can pure the hot water to heatproof large glass bowl about 1/3 of hot water and put another glass bowl and make the chocolate that way too. Add 11/2 cup of organic cacao powder. Keep mixing with a wooden spoon. When all mixed in and the texture is smooth turn off the stove. Add a pinch Himalayan Pink Salt, 2 table spoons of organic agave nectar or coconut palm sugar. Add 4-5 drops of Young Living Orange essential oil ( go to my Young Living website if you want to order some). Mix all and pour your mixture into a heart chocolate molds. Put the chocolates in the freezer for 20-30 minutes to set then store them in a glass container in refrigerator for up to 8 weeks. Enjoy : )
* If you don’t have cacao butter, you can use coconut oil instead.
