2 cups of mandolin sliced jicama 3x2 inch pieces work well
1 Raspberry Chocolate Temptation Bar
1/8 tsp Chipotle Chili pepper – optional
Preheat oven to 170 – 200°F
Line a large baking pan with parchment paper.
Peel and mandolin slice jicama. Place on parchment lined baking pan. Sprinkle with chipotle if using. Dehydrate in oven until almost dry. After the first initial 30 minutes, check every 15 minutes to remove pieces that are dry.
Melt the raspberry Temptation Bar over a small double boiler. Dip half of the dried jicama in the melted chocolate, and place back on parchment lined sheet to set. When chocolate gets low, paint on with a food safe brush.
Tip: Start with 2 cups raw jicama to count select vegetables.
Tip: Chipotle chili is optional but good for a twist on sweet chocolate with a touch of heat.