Ladyfingers With Variations! (Raw)

ThatSouthernBelle's Note:

From http://thesunnyrawkitchen.blogspot.com to make a Charlotte. See the whole thing put together here: http://thesunnyrawkitchen.blogspot.com/2008/11/recipe-of-week-chocolate-n-cream.html ------------------------------------------------------------------------------------------------------------------ -- 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.

• Total Time: 6 hrs
• Prep Time: 0 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 16

Plain Ladyfingers

• 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

Dark Chocolate for dipped ladyfingers

• ½ cup melted coconut oil
• ½ cup cacao (I used 3 part cacao/1 part carob) or ½ cup carob powder (I used 3 part cacao/1 part carob)
• 1 tablespoon maple syrup
• 1 tablespoon agave nectar
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract

Tiramisu Style Ladyfingers

• 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.