with cacao beans, champagne vinegar and maple syrup! Tastes like dessert. Serve over salad greens or fresh fruit!

Makes approx. 4 cups

1/2 c. cacao (cocoa) beans, soaked in 2 c. water overnight, drain, reserving water

1/2 c. pine nuts

2 c. Pineapple Topping by GFS (Gordon Food Store) – the kind you put over ice-cream

1/2 c. Champagne Vinegar – Napa Valley Naturals brand

1/3 c. grade A maple syrup

1-1/2 t. salt

1/3 c. reserved cacao bean water

Place drained cacao beans and pine nuts in blender container. Process till crumbly.

Add pineapple topping and process again till well-mixed.

Add vinegar, maple syrup and salt, then process till as smooth as you can get it. It’ll take a little while, stopping now and then so the blender doesn’t overheat.

Add reserved water and blend again, till as smooth as you can get it.

Transfer to covered container and refrigerate till ready to use, or use right away.

Notes: The dressing will be thick. If you want to thin it after being refrigerated for a time, then thin with a little water. This dressing really does taste like dessert, and after it sets the cacao flavor in the tiny bits becomes more prominent. A perfect marriage of flavors.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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