Refined sugar intake is linked to so many health problems including diabetes, obesity, tooth decay, metabolic syndrome, insulin resistance, heart disease and even cancer. The intake of refined sugar is so overwhelming to the liver and too much of it can put your entire system into sugar shock.
In my early 30's I became more aware of the processed sugars that just seemed to slip into every food. Condiments, cereal, breads, drinks…even the Powerade that used to accompany me to the gym had high fructose corn syrup as its main ingredient. I started making a conscious effort to cut refined sugar from my diet and now for the most part I am refined sugar free and only use natural and organic sweeteners (that’s another post for a different time). The most noticeable difference is that I no longer crave sugar like a drug (because that’s what it is)! Milk chocolate was one of the hardest things to give up but realizing that my addiction to milk chocolate was really my addiction to sugar and dairy and not real chocolate helped.
On that note I’m going to share with you a delicious recipe now. Even though I don’t indulge in store-bought chocolate (unless they’re vegan and use organic sweeteners) does not mean I don’t give into my sweet tooth desires!
Some of my favorite sweets to whip up now are Vegan Chocolates. Enjoy!
Nissa, Solidarite Kitchen
Vegan Avocado Mint Chocolate Truffles
For the chocolate:
1/2 cup coconut oil
1/2 cup of unsweetened cacao powder
2–4 tablespoons of organic sweetener (I like to use coconut palm sugar, maple syrup or local/raw honey — which is not vegan)
1 teaspoon of vanilla extract
For the avocado mint filling (pudding, ganache):
1/4 cup unsweetened cacao
2–4 teaspoons of organic sweetener
1–2 teaspoons of peppermint extract
Starting with the chocolate first:
On low heat, heat up the coconut oil and add the cacao powder. Mix well. Add the organic sweetener and vanilla and mix well. Pour the mixture into 8–10 small baking cups — just a small amount to cover the bottoms of the cups. Place cups into the freezer for 10 minutes. Set aside the rest of the mixture. *For the Vegan chocolate bites, this is the recipe!
Avocado Mint Pudding/Ganache:
Blend all the ingredients together and place in the freezer for 10 minutes.
Take the cups and ganache/pudding from the freezer. Scoop a quarter-size of ganache and place into each baking cup. Pour the remaining chocolate mixture into each cup until all the ganache is covered. Return the cups to the freezer for another 10 minutes. Then, enjoy! You can store your chocolates in the fridge or freezer. I like to keep them crisp in the freezer and take them out to sit for about five minutes before I serve them.
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