Surrendering to Possibility ❤️🍫
Chilli chaga cacao dipped dates stuffed with cacao nibs.
Those who have attended my ceremonies and circles will know, my ceremonial space is my kitchen, just the way it was for my ancestors. The heart of my home and a meeting place where relationships are formed, where stories are told, where songs are sung, where tears are cried and belly aching laughs are had. As much as my kitchen is a known space to me, it is also a place of the unknown, for when I am asked to collaborate with spirit, I am being asked to go beyond what I know, to listen deeply and surrender to an intelligence that is much more than just my human experience.
This recipe I am gifting you is a testament to what happens when we allow ourselves the beautiful opportunity to come into deep relationship and is only one of the many possibilities that can be present. For this recipe I have provided some measurements as a guide, however this recipe is an invitation to slow down and listen and feel into the relationships that are present. Perhaps there are ones here that are speaking to you or perhaps there are others that wish to come. However they are and however they come allow them to be there and to support and guide you. May you journey with courage and may you be open to a world that offers unlimited possibility and potential.
Love Teta x
Chilli Chaga Cacao Dipped Dates Stuffed with Cacao Nibs
Ingredients
Approx 1/2-1tsp chilli (I only had chilli flakes but you can used dried whole chilli or powder)
Approx 1 tsp chaga mushroom
A dash of olive oil
Pitted dates
Cuatro Manos y Cinco Volcanes Ceremonial Cacao
Cuatro Manos y Cinco Volcanes Cacao Nibs
Calendula flowers
Gold leaf
Method
1. Grind the chilli and chaga in a mortar and pestle.
2. Chop the cacao and place in a heatproof bowl with the chilli, chaga and a dash of olive oil.
3. Place a pot with some water to simmer on the stove placing your heat proof bowl on the top and slowly mixing and melting the cacao.
4. In a seperate bowl place the nibs and once the cacao is melted turn off the heat but keep the bowl over the pot. Add some cacao to the cacao nibs just enough for them to come together.
5. Fill the dates with the cacao nib mix and dip the dates in the remaining cacao.
6. Add calendula flowers and gold leaf to finish and place in the fridge to set.
7. Serve and enjoy with with a cup of Cuatro Manos y Cinco Volcanes cacao tea!