Happy New Year. I hope you all had a great time eating, sleeping, and spending time with your loved ones, I sure did! My holiday break is coming to an end and even though I am sad to see it go I’m ready to take on the new year, I mean how much relaxing can one girl take! This recipe is for all of you that resolved to eat better in 2014, notice I didn’t use the word “diet”! I for one do not believe in depriving ourselves of the pleasures and memories that food provides, how about we all resolve to eat REAL food everyday. I read something online that said “Go Everywhere, Eat Everything”, I can confidently say I won’t look back and feel bad about indulging in the cookies my sweetie got me from Italy for Christmas. All things in moderation, right? We only get one shot at this marvelous journey, MAKE THE MOST OF IT, slow down enough to enjoy and be kind to yourself and those around you. EAT GOOD FOOD.
These wonderfully rich Coconut Chocolate Pots are a cross between pudding and custard, but they are dairy free! They are also full of whole foods ingredients such as coconut milk, healthy fats like raw coconut butter and antioxidants from the raw cacao powder. These were a huge hit on New Year’s Eve with my Mussels Linguine, might I suggest you make them for that someone special someone in your life or maybe whip these up for girlfriends on wine night (which is what I’ll be doing this week!). Here is to another Happy Healthy year, ENJOY!
Coconut Chocolate Pots serves 6
1/2 c. raw coconut butter (Whole Foods and Good Earth carry this, you can also find it online. Really good on oatmeal!)
2 T. coconut oil
4 oz. raw cacao powder (I buy this in the bulk section of Whole Foods or Good Earth, this is a raw chocolate powdered and shouldn’t be substituted with anything but raw chocolate.)
1 T. dry instant coffee (this ingredient isn’t crucial but adds to the depth of the chocolate)
1 t. vanilla
1/2 c. pure maple syrup
pinch of salt
1 c. unsweetened coconut flakes
1. Start by heating the coconut milk in a small saucepan over medium heat. When the milk is hot but not boiling add the cacao powder and whisk briskly until well mixed.
2. When the milk and chocolate are smooth turn off the heat, add all the other ingredients and whisk again until smooth. The residual heat should be enough to melt the other ingredients, if not turn the heat to low until everything is smooth. Do not let it boil.
3. Strain the mixture through a fine mesh strainer and then pour the coconut chocolate mixture between 6 of your favorite glass containers. Let cool just a bit and then place them in the fridge to set.
4. In a dry saute pan over med/low heat toast the coconut flakes until slightly browned and fragrant. Let them cool and then garnish each of the coconut chocolate pots. EAT!
Chocolate- Unlike the saturated fats found in meat and dairy the saturated fats found in chocolate does not elevate cholesterol levels. Chocolate is rich in antioxidants which are important in protecting against damage cholesterol and the lining of the arteries. Chocolate also helps prevent the excessive clumping together of blood platelets that can cause blood clots.
Check out this recipe using raw cacao powder.
Coconut milk-The fatty acids in coconut milk serves as a natural moisturizer for healthy skin and hair and may even help repair wrinkles and sagging in aging skin!
I love this recipe using coconut milk.
Coconut butter- Coconut butter is packed full of healthy fats, so you feel fuller longer, it is also full of amino acids, calcium and magnesium. Did I mention coconut butter is awesome and will take your oatmeal to a whole other level.
This recipe is so yummy with coconut butter.