Hi everyone, I’m back! I would apologize profusely for my absence, but as it was caused by myriads of auditions and other school deadlines, I feel slightly justified.
But it has been stressful! And for this girl who is not supposed to be stressed (hahahaha) it hasn’t helped with my health at all. Physical or mental.
You know what always helps in stressful situations? C-H-O-C-O-L-A-T-E. Except… when you’re worried that you’re spending too much of your family’s precious resources on something just to make you feel better…
I can’t just buy chocolate. If it’s something I can actually have, it’s going to be expensive. And I mean EXPENSIVE. Like over $5 for a 2-oz. bar. It’s ridiculous.
I messed around with making chocolate with cacao butter, since often coconut oil chocolate will make me feel kind of sick.
But cacao butter is expensive. And at the rate that I was consuming chocolate the last couple of weeks, that just wasn’t fair when I wasn’t the one actually buying the butter.
And if I was, I wouldn't be making it.
So it was back to the coconut oil.
I spent a couple of tries on it, but finally figured out a recipe that 1. doesn’t taste much like coconut and more just like normal chocolate (if you’re really sensitive to coconut flavor, don’t quote me on this one) 2. doesn’t make me feel sick! and 3. has no artificial sweetener.
Winning all around on this one!
Oh, the espresso? Growing up in a family where gourmet desserts are the norm, I learned early on that coffee in small amounts brings out the chocolate flavor without adding any of its own! I figured that would probably help my flavor problem out – and it did.
This, sadly, is NOT AIP. Which is bad, because we’re talking about putting me on AIP. So I’ll start messing with that next. Always love a challenge! Well, when I feel up to it.
Melt coconut oil. Whisk in cocoa and carob powders until smooth. Add vanilla and espresso powder. Pour into mold (I used a silicone muffin tin). Let cool. I just leave mine outside, since it's well below freezing. You could just put it in the fridge, if you have one!
And then go sit down somewhere and take a moment to breathe and enjoy it. A good book always helps with that!
I grew up eating my Mom's amazing gourmet cooking. And then something happened. Two years ago, I became very sick. After lots of testing, the types of food I could eat became very, very limited. My mission now is to try to make good, affordable, easy, allergy-friendly food! All of my recipes, therefore, will be gluten free, dairy free, bean free, egg free, and cane sugar free. Most of my recipes will be paleo, Whole30, and/or keto friendly.
I am not (yet!) a certified nutritionist of any sort. Anything I say about health or nutrition is simply from my own research, and I would advise you to research before taking any of my advice.