So I am practising this crazy little thing I have internally titled YES.
I haven’t actually mentioned this latest idea (I go through many ideas) to anyone, so you are the first to hear about it.
Essentially, it is just me saying YES.
Mum, can you draw? Mum, can you sticky tape this back together? Mum, can you play Snakes and Ladders? Mum, can you play outside?
Mum, can we do craft? Mum, can we do play-dough? Mum, can we run nude through the sprinkler?
A week, or maybe two weeks ago, I would have occasionally said “yes” to these questions, I would have often said “a bit later”, “maybe tomorrow”, “not right now” etc etc.
These days I am trying, as often as possible, to just say YES.
It has not only highlighted how often I say “as soon as I finish here” or “when Juliet wakes up” but I have also been surprised to find that it actually makes things easier. Saying YES doesn’t appear to be taking up any more of my time and I like how it makes me feel. I like how it makes my home feel. I am hoping I can keep it up, old habits are not easy to break.
Of course, there are times when I simply cannot say YES but nor do I say no. Instead, I take a moment to think of something that will work for everyone.
This isn’t coming naturally to me. I am having to pause, to remind myself, to try. But I feel like it is worth it and I want to keep it going.
So there you have it, my latest idea. As I said at the start I go through many. Hopefully this one will last.
Chocolate Ripple Slice
base
- 2 cups desiccated coconut
- 12 medjool dates, seeds removed
- 3 tablespoons cacao or cocoa
- liquid from the tin of coconut cream (refer to the note)
centre
- solid component from the tin of coconut cream (refer to note)
- 1 heaped teaspoon honey*
- 1/2 teaspoon concentrated natural vanilla extract
- 2 tablespoons white chia seeds
top
- 1 tablespoon coconut oil, liquified
- 4 tablespoons cacao or cocoa
- 2 tablespoons maple syrup
note – place a 270 ml tin of full fat coconut cream into the fridge 48 hours (or more) prior to making the slice. I keep a tin in the fridge at all times as I use it somewhat regularly. When you are ready to make the slice remove the tin from the fridge, turn it upside down and open the bottom end with a can opener. Drain the liquid to use in your base and the solid component is for the centre.
- Line a square 20cm tin with baking paper overhanging the sides for easy removal.
- Place the base ingredients into your food processor and blend at high speed until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin. Set aside as you make the centre.
- To make the centre beat the coconut cream, honey and vanilla. Once it is smooth and well combined stir through the chia seeds. Spread this mixture over your base and set aside as you make the top.
- To make the top mix the oil and cacao or cocoa until combined. Add the syrup and mix until the mixture is smooth and well combined. Pour the chocolate over the top of your slice and place in the fridge to set.
- Slice. Serve. Eat. Enjoy.
*you can use rice malt syrup if you prefer.
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