Willa Kammerer and Her “Raw Licorice” Recipe
I have the honor and privilege of sharing with you all today, Willa Kammerer.
I met Willa at the Embrace Retreats in Rincon, Puerto Rico which I participated in back on Aug. 29th thru Sept.1st, 2013 (see my post about it). Willa and I were the plant-based chefs for all the guests. We IMMEDIATELY hit it off, and had such a flow, dance and rhythm in the kitchen that is not often found with others. We learned so much from one another and inspired each other too.
I enjoyed my time with Willa in the kitchen and outside of it – playing at the beach, shopping at the market for food, foot rubs, talks and attempting to get coconuts out a tree by throwing rocks at it (yeah, that didn’t work!)
Willa made some fantastic treats at the retreat and I asked her if she would share her Raw Licorice recipe with you all here on the site. She said YES! and provided some stunning photography of the procedure. Believe me, this is a recipe that you will want to make! Willa and I both hope you enjoy this treat.
~ Photos compliments Willa Kammerer Photography ~
- 1 1/2 cups dried Black Mission figs, firmly packed
- 1 cup prunes, firmly packed
- 1/2 tsp. natural anise flavoring or extract (or more for a more intense anise flavor)
- 20 drops NuNaturals liquid stevia (or to taste)
- 1 tsp. extra virgin coconut oil
- 3 small pinches of Himalayan or sea salt (or to taste)
- anise seeds, for garnish
- warm filtered water, for soaking
- 1. Remove the woody stems of the figs.
- 2. Place the figs and prunes in a large bowl. Add enough warm filtered water to cover, and allow to soak for 5 minutes.
- 3. Drain the figs and prunes in a colander, reserving at least a 1/2 cup of the soaking water. Press the fruit gently to remove water.
- 4. Place the soaked figs and prunes in the basin of a food processor. Add anise, stevia, and a pinch or two of salt.
- 5. Process until smooth. If the mixture is too thick to process, add water by the tablespoonful until a good blending texture is achieved. The mixture should be very thick and sticky.
- 6. When a smooth texture has been achieved, taste, and add additional anise, sea salt, or stevia if desired.
- 7. Spread a large sheet of parchment (or wax) paper on the counter, and spoon the licorice dough onto one half of the paper with a spatula.
- 8. Flatten the dough with a spatula, then fold over the other half of the paper to cover.
- 9. Roll the paper-covered dough with a rolling pin (a large jar works, too) or firmly press down with hands until equally distributed and pancake-like (about 1/4th
- 10. Carefully peel away the paper and sprinkle with anise seeds and/or sea salt for garnish, if desired.
- 11. Re-cover the licorice and place on a cookie sheet or in a large glass baking dish.
- 12. Freeze for at least 4 hours or overnight to set.
- 13. Slice into squares with a sharp knife. Serve immediately, or store in a container in the freezer, layers of licorice separated by parchment paper. – 1/8th inch thick).
Willa is an amazing woman! She is strong, powerful, confident, determined and focused yet gentle, loving, compassionate, vulnerable and open to all. It was FRIENDSHIP at first sight. I look forward to getting to know Willa better and doing more retreats with her in the near future. I adore her! I know you will too. She offers AMAZING food pictures thru her Instagram: @willakammerer. Go on over, drool and lick the screen.
Willa is in the midst of crafting a new website to replace her current site at willakammerer.com. Her new website merges her passion for wellness, lifestyle, and multimedia storytelling, and is expected to launch late Fall. Her new website will include her full multimedia portfolio, recipes, upcoming events, and a collection of all her favorite staples for the kitchen, work, and an active and adventurous lifestyle.
More About Willa:
“I am a storyteller, doer, maker, and curator in many mediums, currently living, working, and making home between Manhattan and Maine.
I create documentary-style videos for businesses and brands and grand plant-based feasts and experimentations in my mini Manhattan kitchen, and am endlessly exploring the space between life/style
and living (well).
I endeavor to make and surround myself with beauty as often as possible and in all corners of life, and
to take the time to notice the moments of life unfolding around me. I believe that life is too fleeting
not to explore voraciously, and is best spent in a body that is healthy, active, and strong, in touch and
tune with the natural world, and fueled by real, whole foods. I believe that tastes should be savored—
along with life—deliciously and fully; that life is too short not to deeply experience its moments, and to
capture, reflect upon, and tell the story of its beauty, too fantastic not to be grateful for the little and the
I practice friendship, network, matchmaking, and connecting the dots, and love to live the words
collaborate, create, brainstorm, entrepreneur, and perfectionism.
The elements and tools of my crafts vary, but the inspiration and process of my making is all the same,
an evolution of messy and shapeless raw ingredients into something that feels to my senses rational,