I tend to be one of those slightly odd individuals who does not gravitate toward chocolate. Strange, I know. However, amidst my embarkment upon a significant cleanse the day after Thanksgiving, I have been hankering for something sweet, and due to the health benefits of dark chocolate and my limited choices otherwise, chocolate it is.
For the record, since the day after Thanksgiving, my diet has consisted of a whole food vegan mash of sort: a.k.a. no wheat, dairy, alcohol, caffeine, soy, sugar, tomatoes, or animal products, to hit the big ones). I am also taking some supportive supplements.
Oh, and now? Chocolate. I am pleased to say I am taking chocolate.
So, I will start at the beginning.
This morning I was on the website for the cleanse I am doing and came across an afforded dessert via DrBenKim.com. It looked tasty, and... as my norm, I fiddled with the recipe a fair amount and couldn't exactly tell you what the original would taste like. However, the one I made was absolutely phenomenal. I recommend it to anyone who is interested in a sweet little spot. I would bet my life that even those of you allergic to cleansing would enjoy it immensely.
Here it is:
First, a quote from our sponsor (the doc whose website originally posted the recipe):
"A healthier version of Reese peanut butter cups, these chocolate cashew butter cups deliver plenty of heart-healthy flavonoids and healthy protein. If cashew butter isn't your thing, feel free to substitute with your preferred nut butter - almond butter and organic peanut butter work just as well, though both are less naturally sweet than cashew butter, so you may want to add a little more honey to the filling."
- Ben Kim
You will need mini baking papers (about 1/4 the size of a standard muffin paper), and a round, metal pan to place them in for freezing.
1/2 cup cacao powder (we had some our friend, Lelir, grows, harvests, roasts, and processes on her land in Bali)
1/4 cup rice syrup (a natural, low glycemic sweetener)
1/4 cup coconut oil (melted)
1/8 teaspoon organic almond extract
1/4 teaspoon organic vanilla extract
1/2 cup cashew butter
1+ tablespoon cacao nibs (optional, but ohh so necessary for the crunch)
1 tablespoon rice syrup
Dash of fresh ground Himalayan pink salt, to taste (... remember how those Reese PB cups tasted with a little salt in the peanut butter part?)
1. Combine the chocolate ingredients above. Mix well.
2. Use a spoon to spread this mixture on the bottom of each mini baking paper. Your chocolate should be about 1/4+ inch thick and fill approximately 18 papers. You may use all of the chocolate. (Note: Melting the coconut oil in a pan of hot tap water will allow the chocolate to be thin enough to spread flat in each paper.)
3. Put these prepared liners in the round, metal pan (to help each cup maintain its shape) and place in the freezer. (I used a 10x10 round cake pan and 18 fit in it perfectly.)
4. While the cups are setting in the freezer, combine the filling ingredients, again mixing well.
5. Once your filling is ready, take the muffin pan out of the freezer and fill each cup with the cashew filling, spreading evenly among the quantity of papers. Note: I found that the filling ingredients to be a bit stiff, therefore I opted to dip my finger in remaining liquid coconut oil and spread the filling around on top of the chilled chocolate. Works great!)
6. Place the cups back in the freezer for 10-30 minutes.
7. Peel the cupcake liners off and enjoy!
Seven Chakras... Seven steps to NIRVANA!
Caution: Don't eat too many... there is nothin like a whole food, vegan, macrobiotic food coma. I should know.
A bit more seriously: Ayuredically, this dessert is great if you are looking for a little energy boost in a way that does not vitiate vata. It is sweet, salty, and nourishing to the dhatus (tissues), and is a great snack for the new or full moon, or for women during menses... OR just a great pick-me-up coupled with a chai (Search this site for a complementary chai recipe over to the right side of this blog window.)