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CHOCOLATE WITH AVOCADO
Long-term health issues can be pretty vexing. Living with them teaches you a lot, for example that regular consumption of medicaments more often leads to additional problems, rather than the hoped-for help. But we can also learn that by changing our diet and lifestyle we can discover a whole new world where there are few ailments and sorrows.
For me personally, changing my diet significantly reduced unpleasant problems like indigestion, food intolerances, rashes, and menstrual and ovulation pain. Plus, I frankly don’t remember when I last caught a cold or had to put up with a cold sore.
In addition to all that, I also lost a few extra kilos, which made me realise how important it is to carefully nourish the body (by getting enough protein and healthy fat), so that I can be as physically active as I’d like to be. Now I’m much more careful about providing my body with enough healthy fat.
Really. It’s time to break the widespread myth that fat is bad for you. JJ Virgin (as well as many other authors) tears this myth apart. In her book The Sugar Impact Diet: Drop 7 Hidden Sugars, Lose Up to 10 Pounds in Just 2 Weeks  she explains that healthy fat is indispensable for the good functioning of our body. Fat is the source of slow and stable energy and does not increase your blood sugar (which means we’ll feel full longer and won’t get hungry easily). Fat is also vital for making sure that fat-soluble vitamins (A, D, E and K) get absorbed as they should. If there’s not enough fat in our body, these important vitamins simply get flushed out.
So it’s high time to switch our body’s mechanism from using fast (but treacherous) energy from sugars to using (and burning!) fat as an energy source. This process takes about one month and has to be taken seriously. Refined sugar is more addictive than cocaine (animals during experiments choose Oreos cookies over morphine!). Once you manage this transition, you’ll find you constantly look for more sources of protein and fat (otherwise you’d just melt away). And that’s where this home-made chocolate comes in handy.
I personally have to avoid a lot of foods I react negatively to. At the same time, there’s no way I’d give up treats, so I always look for ways of conjuring up a nice dessert using as few ingredients as possible. The fewer the ingredients, the less likely it’ll give me trouble. You can follow the same path, or decide to be less strict about your dessert. There are tips at the end of this recipe for adding various other ingredients to make it more fancy.
The basic version of this chocolate uses carob powder and coconut oil (I’ve already talked about its positive effects here). If you don’t react to cocoa, feel free to use it instead of carob powder. Avocado makes this recipe special. Both the taste and the texture become softer and you can be sure you’ve added even more healthy fat in your diet (other than coconut oil). Avocado also contains beneficial fibre. (For more on the benefits of avocado click here.)
The rest is basically up to you. I’ve added some cinnamon and pure maple syrup. Both carob and cinnamon are already sweet, so there’s not need to add to much sweetener if you choose not to. Plus, if you use some other naturally sweet ingredients (e.g. banana or raisins), you may do great without an added sweetener altogether!
- helps prevent cancer
- beneficial in managing diabetes
- reduces risk of cardiovascular diseases
- aids in weight loss by reducing chances of overeating
- helps improve digestion
- prevents gastrointestinal conditions
Good Vibes Huntress
Fibre - 159%
Carbohydrate - 30%
Calories - 11%
Protein - 9%
Ca - 35%
Cu - 29%
Mn - 25%
K - 24%
Riboflavin - 27%
Vitamin B6 - 18%
Niacin - 9%
Folate - 7%
*Recommended daily value per 100g.
Avoid excess consumption of carob.
Home-made chocolate with avocado
Good Vibes Huntress
3/4 cup coconut oil
1/4 cup carob or cocoa powder
1/2 tsp cinnamon
maple syrup / honey
1. In food processor, pulse avocado so that it forms a paste.
2. Add coconut oil (at room temperature) and all the other ingredients. Keep pulsing until they form a homogeneous paste.
3. Use a spatula to spread the paste on a sheet of baking paper. It should be about 1 cm thick.
4. Put the paper with the chocolate paste in the freezer for at least half an hour. After the paste has thickened, break the chocolate into chunks. Store either in the freezer or in the fridge (depending on what texture you prefer).
If you’re using cocoa instead of carob powder, keep in mind that cocoa is much more bitter (and add maple syrup accordingly).
You can add other ingredients like banana, shredded coconut, raisins or other dried fruit, nuts, etc.
If you wish, you can reduce the amount of coconut oil and serve the mixture in the form of a pudding!
 JJ Virgin. The Sugar Impact Diet: Drop 7 Hidden Sugars, Lose Up to 10 Pounds in Just 2 Weeks. Headline Publishing Book. 2014
More sweet recipes