Happy Thursday! Wow. The week is already almost done? How is it that Tuesdays feel like they should be Fridays, while Thursdays seem to “shock” me in their rapid approach? I’ll never know.
Anyways. On to the title. This week I have been craving chocolate and sweets like no other. Normally, this would be okay, BUT I have been trying to cut down on my sugar this past week, obviously complicating things. I am trying to even cut out most fruit sugars. Licorice root tea and unsweetened cocoa powder has helped in the area of hot chocolate. I killed a bar of eating evolved‘s midnight coconut last week- which is just dark chocolate-no sugar or sweeteners. So, in my quest for more chocolate, and little to no sugar, I stopped by TWO stores on my way home from an oil change (so fun). Both places were out! Tragic.
Instead, I grabbed a coffee, unsweetened organic sun butter, Jackson’s honest sweet potato chips (made with coconut oil and sea salt) and sprouted GoRaw “crackers”.
But of course, the craving didn’t die. GUYS I AM WEAK! Tonight, I decided to take action, make brownies, and lick every bowl used clean. Again, no patience when it comes to recipes to me! SO I made up a little brownie recipe on the fly!
And guess what? IT CAME OUT GREAT. Keep in mind that I wanted to keep these low-sugar and nut free, due to my tendency to OD and grow sensitive. So, I estimated the amounts I used, and here they are! I still need to try these measurements out again to make sure they are exact- but my memory is pretty good.
HERE WE GO:
BROWNIE BITES: (GF/DairyFree/Nut Free/RefinedSugarFree)
1/4 cup unsweetened sunbutter
2 tbsp coconut oil
2 tbsp coconut flour
1 tsp vanilla extract
Pinch of sea salt
Pinch of baking powder (I made my own from baking soda and cream of tartar)
1/8 cup cocoa powder (add more if you’d like, but remember it absorbs liquid)
1 1/2 “date rolls” (I’m assuming this is about 2-3 dates?)
1/4 coconut milk
Add eggs, sunbutter, dates, and coconut oil into a food processor. “Process” well, add the other ingredients! Grease a 9×5 loaf pan (grassfed butter or coconut oil, I used coconut oil), and fill the pan with mixture in a thin layer. Bake at 350 until the outside appears dry, and the middle of the pan comes out clean with a fork (10-15 minutes? Keep an eye on it!) Cut into little bites and enjoy!
In other news, I made dinner for my friend this week. Avocado pesto with zoodles and chicken legs! Two people, $20, all organic, with left over ingredients! The “pesto” was made with olive oil, lemon juice, sea salt, pepper, watermelon seeds from GoRaw instead of pine nuts, avocado, garlic, and basil. Throw it all into a food processor, and add quantities until you get your desired texture/flavor.
Anyways, time to get back to work before the crazy week ahead!
Hope your Thursday night is full of chocolate!
OH, and ” photos taken on an iPhone 6 with crappy light 😉 “…. fancy, I know.