My birthday marked exactly two weeks into my New Year’s Resolution to remove my dependency on sweeteners, which for a long time has been limited to SweetLeaf Liquid Stevia only. However, I started noticing that daily use of this sweetener caused me to want to eat more in general, regardless of my hunger cues – you can read about my reasons behind the need to scale down in my initial post. So if you are wondering how I’ve been doing with this, read on….
The day I committed to scale down on the treats and the following workweek was spot on, 100% void of sweet treats. Everybody I know has a hard time resisting treats in social gatherings, at work, at parties etc. and for me that setting is the easiest one to say NO to treats. Why? Because I come prepared : I know exactly what I am going to eat and how much – it’s in my lunch box. I’ve already calculated all the nutrition of my packed meals because I made them, so I know what went into them. However, if somebody brings in a dip and crackers to work or other sweet treats, I have no way of knowing how to calculate that into my day – even if I wanted to have some. That’s a bit extreme for some, I realise that, but if that’s what keeps me from indulging then I’m willing to make that work for me. During the workweek I behaved and did not indulge in any sweet treats during the day or at night. My challenges lie in the inactivity…
Think a relaxing evening with a loved one on a couch watching your favorite show or a Saturday afternoon lounging around the house or a lazy Sunday morning in pyjamas – those times are very taxing on my little brain. For some reason my hands keep wanting to bring treats into my mouth 😉 And that’s what happened the past two weekends – subconsciously I’ve planned out my meals for Saturday and Sunday that included my regular sweet treat – a big ass pancake for each night. So out of 14 days 4 of them I did include my sweetener 4 times to make a pancake, which I think is a pretty good start on my way to sweetness freedom. I know I can do better and in order to do better I need to remove the inactivity trigger from my life during evenings and on the weekends….
The fact that the last day happened to be my birthday and I became overcome with an urge to develop a new sweet recipe did not help at all! In fact, I may have overdone it on the sampling of the new recipe just a tad – but then again, birthdays only come once a year, right? Well, I think that mentality is what gets us in trouble in the first place – how many times have you heard your internal voice say: “This is going to be the last time I’m going to have some, because it’s *fill-in-the-blank-special-occasion*” ? I dare say a lot – I know I have justified an indulgence more than once in my life just because it was a holiday. So, I’m putting that mentality on trial along side the sweetener.
Having said that and having recommitted myself to get rid of my sweet tooth for good, I did end up with a bowlful of Coconut Chocolate Cups on my birthday, so I think it’s only fair that I share the recipe with you 🙂
- Serves: 16
- Serving size: 30g
- Calories: 231
- Fat: 23.5
- Saturated fat: 21.1
- Unsaturated fat: 0.4
- Carbohydrates: 4.1
- Sugar: 1.8
- Sodium: 8.1
- Fiber: 2.1
- Protein: 1.9
- Cholesterol: 2.5
- 3 packages of Pure Creamed Coconut
- 2tbs of Heavy Whipping Cream
- 2tbs Unsweetened Cocoa Powder
- 15g Unsweetened Coconut Flakes
- 3tbs Coconut Oil
- 10 drops of SweetLeaf Stevia drops
- Extract of choice
- Put the Pure Creamed Coconut in a double boiler and start mixing until you get a pretty runny consistency.
- Add 1tbs of Whipping Cream and mix - your mixture with harden a bit but as you keep mixing on the double boiler it will soften up again.
- Add Cocoa Powder, Coconut Oil and Stevia as well as extract if you're using any. Mix well.
- Add the second tablespoon of Whipping Cream and mix well.
- At the very end add the Coconut Flakes and integrate them well into the mix.
- Pour out about 30g of the mix into a silicone muffin form and repeat until all the batter is used up.
- Place the muffin forms into the freezer to help set.
- When Cups are set gently take them out of their molds and place them in a container to store. I would keep them either in the fridge or even the freezer.
Note 2 : I see people spending an extraordinary amount of money on cocoa powder and I just can't justify it when I know I'm going through so much of it - it is not an occasional ingredient for me. And to be perfectly honest I cannot tell the difference between the fancy cocoa powder packaged beautifully and enticingly and the regular store brand cocoa powder. And there should not be any difference because the ingredient lists the exact same thing. So I always opt for the store brand cocoa powder, but to each their own - any will do.
Note 3 : I found a nice section of very potent extracts at Bulk Barn and for this one I used a few drops of cherry extract. Mint would go well with these and maybe some heat in the form of chili powder. You could also sprinkle these with chipotle himalayan salt before you put them in the freezer to set.
These were very tasty – not too sweet, as I tried to hold myself back on the Stevia and they had a very mild coconut undertone. I enjoyed the shaved coconut flakes in them as well – nice texture addition. You could swap the coconut flakes and instead add nuts – I think whole hazelnuts would be great in these.
Hope you enjoy these little cups, don’t do what I did, though, because too much of the good thing isn’t that good.
I’ve put together a short instructional video to show how I usually deal with Pure Creamed Coconut – it took me a while to figure it out, but once I did I understood the ways in which I can use this product much better. Forgive the amateurish feel of my first real attempt at video making, hope you’ll enjoy it anyway 🙂