Recently on Eat+Be Podcast, I mentioned my personal struggles with Daylight Savings Time. “Springing forward” and “falling back” with Daylight Savings always puts my body out of whack!
I mean, I love the sunshine all day just as much as the next person. I might love the sunshine more, now that I think about it! But the drastic change of Daylight Savings always leaves my body feeling fatigued, stressed and disoriented. Tell me I’m not the only crazy one, do you guys feel it too?
The extra Daylight Savings stress on my body means I’m reaching for less nutrient dense foods and more comfort dense foods. I usually experience this when I feel stressed or I’m not adequately supporting my body with sleep or food. When I do start to experience added stress or fatigue, I support myself by choosing to eat some of the treats or indulgences I’m craving. Today I want to share with you one of my favorite no-guilt desserts I indulge in when the going gets rough!
Remember we’ve explored food positivity before on Eat+Be+ Podcast. Being food positive means actively providing your body with the foods your body needs as well as creating and maintaining a positive relationship with food. This way of life entails choosing food your body needs. It also means enjoying your food, and dessert might be on the menu from time to time. Instead of giving up on all treats, I try to find nutrient dense, low sugar options so I can enjoy my food and support my health at the same time!
I do want to say something important here. Even while I’m indulging, I focus how my body is processing stress and what types of foods I might need to bring myself back to full mental and physical health. In stressful times like these, I return to my food awareness and food positivity. This allows me to hear my body, see what my body needs to build up or deal with my emotions, and allow some treats while shifting back to my nutrient dense plan.
Whether you’re choosing to indulge in a dessert for a special event or you’re dealing with some serious struggles, this recipe is super easy to make and super easy to eat! The flavor is absolutely decadent and chocolatey, with a light, cloud-like texture! I love pairing this treat with raspberries or other seasonal fruit. Enjoy!
| Cook Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
servings
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- 1/3 cup full fat coconut milk*
- 2-4 Tbsp sweetener of choice** maple sugar, honey, coconut sugar, maple syrup
- 3 Tbsp cocoa powder
- 1 tsp espresso powder or instant coffee
- 1 pinch sea salt
- 2/3 cup heavy whipping cream or coconut cream
- 1 Tbsp organic maple syrup
- 1 tsp vanilla extract
Ingredients
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- Combine cocoa powder, espresso powder and salt in a small bowl. Whisk to combine well.
- Heat up coconut milk and sweetener of choice until the mixture begins to simmer.
- Whisk well with dry mixture and allow to cool completely.
- Add heavy whipping cream (or chilled coconut cream) to a chilled bowl and whip until relatively stiff peaks form.
- Fold in the cooled chocolate mixture.
- Transfer to a serving glass and chill. Enjoy!
*Full fat coconut milk will allow cocoa powder to BLOOM appropriately! Lower fat coconut milk will make for a thin and separated consistency.
**Use a sweetener you prefer! I recommend maple sugar, coconut sugar, honey or maple syrup. Maple sugar or syrup will give this recipe a depth of flavor!
Recipe adapted from gnom-gnom