Talk With Your Mouth Full

Life is a cookbook,

a series of recipes, each made with ingredients you’re neither accidentally nor randomly given.

Life is a cookbook,

a series of recipes, each requiring your awareness, creativity, and adaptability to handle what ingredients are placed FOR you.

Life is a cookbook,

a series of recipes, each best enjoyed when SHARED.

MY FAVORITE RECIPE OF MY LIFE SO FAR is not this dessert, but a documentary series celebrating the chefs who cultivate community within our nation and the tables they set to bring together strangers over delicious food.

Now more than ever, we can see how our division and isolation, magnified by social distancing, are suffocating our nation. It’s time to connect, on a deeper level, and begin to see each other for who we truly are, humans, sharing one planet, living to love and be loved. This docuseries sets out to reconnect us humans over what makes us human: our shared hunger for food and fellowship.

My co-producer and I have been juggling this passion project with our full-time graduate programs and lives BUT WE KNOW IT'S WORTH the flavor it will leave our world. If you'd like to learn more about this upcoming series, follow us on Instagram @talkwithyourmouthfull ✨

As for this TREAT, the recipe is completely original and the improvised result of my failed attempt to make a gluten free Baklava for a purpose related to our production. THIS DESSERT shall be named after the documentary series: Talk With Your Mouth Full.

Sahha w hana,

Farah

What you need:

For the base:

1 1/2 cup almond flour

1/2 cup coconut flour

2/3 cup coconut oil

1/2 cup coconut sugar

1 teaspoon vanilla extract

A pinch of salt

For the filling:

1 cup goji berries

1 cup pistachios

For the chocolate coating:

1 cup cocoa powder

1/2 cup coconut oil

Pinch of salt

1 cup oat milk

The how-to:

Preheat oven to 420 F.

Whisk together the almond flour, coconut flour, and salt.

Pour 2/3 cup melted coconut oil onto the dry mix.

Using hands, mix together until forming a marzipan-y dough.

Set aside

Chop the pistachios unto small pieces. Roast for 1-2 minutes on a hot pan. Remove roasted pistachios and set aside.

Chop goji berries in 2-3 pieces each. Add 1/3 cup of water in a saucepan with the chopped goji berries and mix on medium heat until the berries are caramelized and the water evaporates.

Mix together the chopped roasted pistachios and caramelized goji berries.

In a baking tray, place baking paper to prevent sticking of the dough on the pan. Split the dough unto two halves. Using fingers, spread the first half evenly onto the pan.

Spread the caramelized goji berry-pistachio filling and evenly spread on the bottom layer of the dough.

With the other half of the dough, top the goji pistachio filling, using fingers to evenly spread the dough and cover the filling.

Bake in pre-heated oven for 8-10 minutes or until the dough starts to become golden.

Melt 1/2 cup coconut oil into a sauce pan on medium heat.

Add in sifted cocoa powder and salt

Whisk the cocoa powder into the coconut oil until it all melts into the oil.

Slowly add in the oat milk while whisking until the mixture thickens. Remove from stove.

Pour the chocolate mix onto the baked dessert, spreading it to completely cover the dough.

For garnishing, chop some pistachios and goji berries and top onto the chocolate.

Cover the end product with plastic wrap and let in the fridge over night.

Cut into rectangles.

SHARE and enjoy!

Sahha w hana,

Farah