MacroTreat Friday: Fiddle Diddles

yep. fiddle diddles. as far as I can tell they are very much like macaroons. macaroons with a sweet name, that is.

these are the first thing I can recall baking on my "own" when I was young. I remember my friend and I "baking" these in about grade four...trying to understand the measurements, and just hoping for the best.

good thing this recipe is super easy...and is actually a NO BAKE recipe. perfect for kids, and for hot summer days.

this version has been veganized, macrobiotic-ish-ified, and is pretty dang tasty.

MTF: Fiddle Diddles // vegan & gf

oatey, coconutey, chocolatey goodness. no bake. takes literally 5 minutes to make. and about 1 minute to devour :)



  • 1/2 cup coconut oil
  • 1/2 - 1 cup granulated sugar of choice (I used 1/2 cup maple sugar)
  • 1/2 cup milk of choice (I used almond milk)


  • 6 TBSP cocoa powder
  • 1/2 cup shredded coconut, unsweetened
  • pinch of sea salt
  • 2 tsp pure vanilla
  • 3 cups gf oats - quick cooking (not instant) is better here, but regular will be ok too!


  1. Put coconut oil, sugar, & milk into a saucepan. Heat over medium, stirring often, until it comes to a boil. Remove pan from heat.
  2. Add / stir in the remaining ingredients, in the order listed.
  3. Drop by rounded tablespoon fulls onto a wax paper covered cookie sheet.
  4. Cool completely - I put mine in the freezer, as coconut oil firms up well this way. Store in the freezer, and let thaw a few minutes before eating.
  5. Munch away :)


  • If the mixture just seems way too crumbly to drop by the spoonful, then use your hands and squish into balls - that's what I did. You could also add in a bit of maple syrup, if you want them to stick together more.
  • Feel free to melt in peanut butter or any other nut butter, with the wet ingredients. I'm sure it'd be fantastic.


They're also great right out of the freezer after a long hot walk in the sun ;)

don't fret - the crumbs are tasty too :)

Happy Weekend Friends!!
xo Jess

New Finds.

Hey guys,
I found a cool restaurant supply store in my city, that carries a lot of foreign products.
And just some neat Japanese products too.
So, let's take a peek at what I picked up, shall we?
First up, some kabocha soup! 
I usually like to make my own (so so simple, just boil kabocha with a bit of salt, then puree, then reheat--done and done). 
But when I have no time, it's nice to have a quick easy meal. 
This one was a cool find for me, because it didn't have any 
EGGS, WHEAT, or MILK products in it. 
Pretty unheard-of.  Sweet! 
Haven't tried it yet, but I'll let you know when I do.
Second. Some COCONUT LONG, hehehe.
It's hard to find unsweetened coconut, and when I have, it's generally super pricey. 
This was a sweet deal!
Third, a new Cocoa Powder.

Have you guys ever tried this brand?? 
I made a delicious cocoa last night (2T cocoa powder, sprinkle of cinnamon and cayenne, mixed with hot water, and a few drops of vanilla stevia and some almond milk added at the end).
 It was really rich and yummy.
Last, and definitely my most favourite of all:
Oh, how I love raspberries. 
In the last 18 months of living in Japan, I have had raspberries ONCE. 
What a tragedy, tragedy I tell you! 
The mixed berry set is super yummy. 
It has: rasperries, blackberries, red currants, cassis, and blueberries. 
Do you like berries? Which are your favourite?
Mine are ranked as follows: 
raspberries, blackberries, blueberies and cassis are tied, then red currants, then cranberries. 
But really, all are super yummy! I love strawberries too...but only if they're fresh.
And what is your favourite cocoa powder?
In Canada, a popular store-brand is Fry's cocoa powder. It is really rich and yummy.
In terms of more expensive, fair-trade and organic ones: I really like green&blacks cocoa.
I have also tried Cocoa Camino and it was yummy too.

Stay tuned for a breakfast masterpiece using some of my new ingredients!!

I know I eat macrobiotically...

BUT: I firmly believe in breaking the rules sometimes.
Okay, lots of times. At least for my one long-time love: Cocoa.
I will admit it. I also have a new love. It goes by the name coconut. And it comes in many forms: deliciously rich milk, sweet wonderful icecream, metabolism boosting oil, and of course, classic shredded goodness.

Now--unfortunately for me, neither of these things come first (*cough*anywhere*cough*) on any "to eat" list of macrobiotic foods. Also unfortunately for me, I have fallen off the amazingly great macrobiotic eating train lately, and instead have been enjoying a love affair with cocoa and chocolate. I have this bad habit of being REALLY good that I won't have anything non-macrobiotic for weeks...even months (such as last summer), and then one little taste, usually of sugar, and I'm totally on a mad chocolate guzzling rampage. This time around though, I am trying to let myself enjoy treats more often, in an attempt to stop these awful bad eating sprees. A bit of sweetness in life is needed sometimes.

Anyways, enough rambling--onto the good stuff!
I have already paired my delicious cocoa and coconut in previous snack sensations:

Cocoa Nibs and Coconut Milk as a topping for fruit

After tasting this combination, I began craving it on everything (see my post below about oatbran with cocoa nibs and coconut milk).
I recalled seeing this delightful creation at the health foods store I used to work at--packaged nicely in a jar.
Today when I was there, I decided to use my gift certificate for a little splurge, and ended up bringing home the most delightful treat ever:

Artisana Cacao Bliss. Truly blissful for sure. And made with great ingredients:
all organic everything: coconut butter, extra virgin coconut oil, agave syrup, cacao, and cacao butter. Holy Mama!! (i'm not too sure how i feel about ingesting taste buds like it, and i've read some good things about it...but as I try to stick to macrobiotics when possible, i usually just use brown rice syrup...and if i'm being bad, honey or maple syrup...but seeing as how i'm on the whole cocoa and coconut train, a little agave never hurt anyone...right?)

Once I was home, I opened up the jar to make sure it was safe:

Unfortunately...or maybe fortunately? it was. It was frickin' DELICIOUS. So I was inspired to make a post lunch dessert:

Cacao Bliss Banana Oatbran

A true splurge for me, seeing as how I rarely even eat bananas, as most tropical fruit should be avoided on a macrobiotic diet.

Here's how it played out:

I threw some water in a pan (~1.5 cups) and brought it to boil.
Added in about 1/3 c. oat bran, and 1/3 c. rolled oats.
Threw in some sliced bananas.
Let it cool a few minutes.
Topped with some cacao bliss.

**it is quite possible that a second serving of cacao bliss may have snuck its way in halfway through...and the chef may have also tasted a few spoonfuls just to make sure it really was amazing**

Spicy Hot Cocoa - My One Consistent Macrobiotic Deviation

I feel amazing on a macrobiotic diet, but the one thing I consistently drift towards is cocoa. Chocolate is a whole different story (a very delicious special treat) as it usually contains sugar...although I usually eat very dark, 80% or more which contains the least sugar.

But Hot Cocoa...what a lovely comforting concoction. It can be made very macrobiotic friendly, by using milk substitutions (rice, almond, soy, or even hot water), and sweeteners like amasake or rice syrup.

Here is my favourite recipe:



2 tbsp natural cocoa powder
1/2 tsp cinnamon
pinch cayenne
pinch coriander
1 - 1.5 cups of hot liquid of your choice
small bit of cold liquid (I usually use amasake, sometimes almond milk)
sweetener to your tasting (rice syrup is my sweetener of choice)


1. Add cocoa and spices into your most beautiful mug.
2. Add a small amount of cold liquid (almond, soy, rice milk, water)and stir into dry to create a paste.
3. Add in the 1 - 1.5 cups of heated liquid of your choice (I usually just use boiling water, although heated almond milk is lovely!). Heating the milk substitution on the stove instead of in the microwave is definitely more macrobiotic friendly!
4. Stir in the sweetener of your choice.
5. Sit by a window, marveling how delicious this hot drink from the Mayans truly is, thoroughly enjoying your macrobiotic deviation.

Cocoa was valued more than gold by the Mayans, and I must say...I'd gladly accept a gift of chocolate any day!