The Rogue Chef: Moew
“Moew”, pronounced “Moo”, is Joaquin’s latest culinary creation. He’s been inspired by recent batches of raw chocolate truffles I’ve made at home, and as his recipe developed, I realized his intention was to come up with similar balls of deliciousness. The outcome is truly wonderful, and his idea to bake the mix at a low temperature before rolling the balls was brilliant; coconut got toasted and apples got softened, resulting in a delicious goo.
Instructions (Yield: 24)
In a food processor, grind 3 oz cashews and ¾ cup currants
Distribute the mix in 6 muffin cavities and press down (like an SCD pie crust)
Sprinkle with cinnamon
Drop a little honey (this was like symbolic; actual quantity was minimal)
Chop and peel half an apple, and distribute among the six cavities
Add unsweetened dry coconut (about ¾ cup in total)
Bake at 300ºF for 20 minutes
Remove from the oven and let it cool down until it can be handled by hand
Mix ingredients by hand in each muffin cavity and create 4 balls out of each one
Eat immediately (yum!) or refrigerate to harden
