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  • Writer's pictureCoach K

And YOU get some chocolate and YOU get some chocolate!

Let me be honest with you. I don't trust people who don't like chocolate. I really don't. Now me? I don't eat chocolate as much as I used to. But it is still my first love. After all, who was there when I felt all alone? Chocolate. Who stared me in the eyes and expressed true & everlasting love? Chocolate. Who helped soothe me in the midnight hour? Chocolate.

BUT....(yes there's a but). The TYPE of chocolate I was eating really let me down. To the tune of pound after pound. However there's good news!! Turns out that chocolate actually comes from the cacao bean. It is pounded and processed into what you've known as cocoa. Its also mixed with cow's milk and TONS of sugar is added. what you DON'T want. Keep reading, it gets better!

Less processed raw cacao powder has nearly four times the antioxidant power of most dark chocolate - more than 20 times the antioxidant power of blueberries! It also contains protein (say WHAT?), calcium, carotene, thiamin, riboflavin, magnesium, and essential fatty acids are also part of the party. What does all of this mean? Eating chocolate (in its purest form) can have a positive impact on the body in the form of lowered LDL cholesterol, improve heart function, and reduced cancer risk.

So who's ready for some chocolate?? The KEY to enjoying chocolate guilt free, is to make things yourself and add natural sweeteners only.

Give my chocolate cake a try. My clients LOVE THIS CAKE. I promise you won't miss the eggs or sugar! As a bonus, I'm giving you the recipe to my FAV choco smoothie too. Let me know when you try it!

Guilt free chocolate cake

1 ½ cup spelt flour

¾ cup coconut palm sugar

1 tsp baking soda

½ tsp salt

3 TB raw cacao powder

3 TB agave or maple syrup

5 TB melted coconut oil

1 tsp vanilla extract

1 cup spring water

Preheat oven to 350 degrees. Mix wet and dry ingredients separately, then combine. Grease an 8 inch round cake pan. Pour mixture into pan and bake for 30 - 35 minutes or until knife inserted in center comes out clean.

Chocolate Ganache

8 ounces semisweet chocolate, coarsely chopped

1/2 cup coconut milk (use more if desired for thinner texture)

1 Tablespoon vegan butter (Earth Balance), room temperature

2 TB maple syrup

Place chocolate in a medium heatproof bowl; set aside. Place coconut milk in a small saucepan and bring to simmer. Pour over chocolate and let stand until chocolate has softened. Add in butter & maple syrup. Stir until smooth. Let cool slightly before using. Pour over your cooled cake and just smother it honey. You deserve it!

**For a bundt pan size cake as pictured, double this recipe.


Choco Smoothie

1 cup unsweetened plant-based milk

1 frozen banana

1 TB cacao powder

3 TB almond butter or handful of raw cashews

3 dates, pitted

Blend until smooth, add ice if desired and blend again. Then DRINK UP!!

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