The Primal Blueprint Cookbook (45 page)

This homemade variation of boxed Polish prunes enrobed in Polish milk chocolate is very easy to make. Try serving this dessert to kids—often they don’t even realize they’re eating a prune. Grok Rocks are great for parties and holidays and can be made ahead if kept cool.

Prunes are fairly high in sugar all by themselves, so even with the relatively low sugar content of the chocolate, um, may we suggest you...go easy? (Hey, is that a prune pun?)

INSTRUCTIONS:

Heat 1–2” water to a gentle simmer (not boiling) in the bottom section of a double boiler or in a 2 quart saucepan. Place the top section of the double boiler over the bottom section, or fit a stainless steel or glass bowl (larger than the pan diameter) over the saucepan. Place the chocolate pieces into the top double boiler pan or the bowl. Stir every few minutes with a nonstick silicon spatula until completely melted. Be sure not to allow any water to mix with the chocolate or it will “seize” and become grainy.

While chocolate is melting, prepare rack and sheet pan. Line a sheet pan with aluminum foil (or use a silicone baking liner in the pan). Place flat cooling rack into pan.

Remove pan/bowl of melted chocolate from heat and let sit a few minutes to cool and thicken slightly. Stir in pitted prunes until they are entirely coated with chocolate.

Using a dinner fork, scoop out prunes one at a time, letting excess chocolate drip back into the pan of melted chocolate, then place chocolate covered prunes on the cooling rack. Continue until all prunes are on the cooling rack and not touching each other.

Place rack in a cool location (or refrigerator) until chocolate is solid again. Remove “rocks” from rack with the tip of a blunt butter knife to avoid creating fingerprints in the chocolate. Store in an airtight container in a cool place or in the refrigerator.

Note:
This melting method “un-tempers” the chocolate. When it re-solidifies, it will melt very easily if handled with warm fingers. Tempering chocolate is a complicated process that results in chocolate that is more resistant to melting. So these simply made “rocks” will melt on your fingers if you hold them for more than a moment. Consider the ease in chocolate preparation just another benefit to these “finger-lickin’ good” treats.

This is a non-dairy yogurt version, which can even be made with a non-dairy bacterial culture, if desired (order GI ProStart Yogurt Culture Starter from GI ProHealth).

Unlike dairy milk, coconut milk does not contain lactose (a milk sugar), so a small amount of honey or other sugar needs to be added to feed the bacteria culture. Most or all of the sugar will be consumed by the live cultures.

Yogurt culturing is a very simple process and has a very long tradition—just mix milk with a live probiotic bacteria culture mixture and leave it undisturbed for several hours at a temperature ranging from 105–115°F. This constant gentle warmth can be achieved by wrapping the container in an insulating cloth then placing in a small cooler; a thermos; an oven warmed by a 60 watt oven light bulb or “dough proofing” setting; or in an inexpensive thermostatically controlled yogurt maker.

INSTRUCTIONS:

Gently bring the coconut milk to 125°F in a non-reactive pan over low heat, then remove from heat. Do not “cook”.

Cover and cool milk to about 110°F. Temperature must be dropped to a temperature that will not kill the live bacterial culture that will be introduced. Cooling can be sped up by placing the pan in a larger container or sink filled with ice water. Remove about one-half cup of the slightly warm coconut milk to a small dish and mix with the plain yogurt or yogurt culture.

Return milk and culture mixture to the coconut milk, then add honey or maple syrup and stir thoroughly.