Mujer En Rotacion

Mujer En Rotacion, David Alfaro Siquieros, 1969 Proxylin on board.

Visibly shifting in place, a woman is surrounded by moving layers of color, seemingly sinking into position. A loose interpretation of someone struggling against indulgence, rotating in place, and going through the motions; looking both comforting and discomforting, as if there is a solution in sight, and well... there is.

Sugar has always been a big indulgence; simple, complex, all. Cutting out sugars due to ongoing gut issues has been a major challenge. But in having to follow certain restrictive diets, I’ve narrowed down what it is that I crave most, and that is texture, real-fruit flavors and chocolate. For example, with candy my favorites are gummies, even better chocolate covered gummies. This has led me to experiment and come up with healthier options with little-to- no-added- sugar.

 

Ingredients

  • 1 cup of strawberries: should be ripe and fragrant but avoid overly ripe/mushy strawberries (my fav is Clamshell from Mexico)
  • Cocoa powder (can be organic)
  • Edible gold (if you’re feeling extra)
  • Four tablespoons of coconut oil
  • 2 tbsp of cocoa powder (also sub for cacao)
  • 1tbsp of coconut sugar (optional)

Equipment

  • Paper towels
  • Baking mat
  • Parchment or waxed paper
  • Saucepan (optional)
  • Glass or metal bowl
  • Kitchen Tweezers

Instructions:

Strawberries:

Remove stems, soak in warm water for 5-10 min, rinse and pat dry.

Cut the white-top part off (you can save these for a snack)

Cut the rest into 1/4" slices, pat dry.

Add ¼” slices onto baking mat and place in center rack of oven for about 2-3 hours

take baking sheet out and flip strawberries over and place back in the oven for another 2-3 hours. You’ll know they’re finished when they’re slightly tacky to the touch, but mostly dry.

 

Let strawberries cool, while this is happening start on the chocolate prep.

 

Chocolate 

Add the coconut oil to a small saucepan and melt on low heat. Once oil is melted, remove from the heat and stir in the cacao powder. Mix until all the lumps are dissolved.

Add in sugar if using it

Pour into bowl and let cool at room temp, this takes about 5-10 min

Chocolate should have a cake-batter consistency before strawberry dipping begins.

 

Dip each strawberry slice into the chocolate, about halfway in, let excess chocolate drip off.

Place slices on parchment paper

If adding gold flakes: with kitchen tweezers, tear small pieces off the sheet and place gently onto the chocolate part. This must be done before the chocolate cools/hardens.

Refrigerate for 30-60min or until chocolate is hardened and enjoy!!

You may store in an air-tight container for up to seven days.

 

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