Healthy chocolate bonbons

Healthy Chocolate Bonbons

I eat a piece of chocolate every single day.

Every evening I treat myself to a petite dessert to go along with my cup of tea. Now, we could start an entire discussion whether or not it’s healthy habit, or if it is good or bad thing to do and so on…

But I can tell you this much: that one piece does not make me gain any weight. (Neither does it make me lose any pounds though, for those ‘dark chocolate is healthy’ believers out there.)

I does, however, make me insanely happy and satisfied ánd it gives me instant chocolate gratification. It’s a little something to look forward too after a day of devoted healthy eating. My naughty moment if you want to put it like that. And it’s what keeps me going. Because let’s be honest, we need to let loose from time to time. And that’s why I don’t believe in diets. Being restrictive is good for nothing. Just eat. But eat healthy! And be a goodie two shoes 80% of the time and a bad ass chick 20% of the time. Food wise I mean. Obvi. You know, the boring old 80-20 rule.

So, I might not have to point out that my piece of chocolate is a ‘healthy’ one. Read: it’s dark (at least 70% cacao, ladies. Say buh-bye to the milk chocolate!). It’s with raw cacao. It’s dairy free (vegan if you like). You won’t find any processed sugar inside, neither will it contain any  preservatives. And it may or may not contain some superfoods along the way (bonus).

For those of you wondering where to find a chocolate that meets all the requirements as listed above… meet: Lovechock. The yummiest and healthiest chocolate option out there! Found in every so called organic/bio/nature shop for you to grab and enjoy. Moderation is key, though. Don’t eat the whole dang bar. Eat one piece (or two, on days when needed). Slowly.

But, if it’s absolutely impossible for you to find a Lovechock bar in a store near you, I have a plan B. Little more effort than buying it and only opening the wrapper when craving a chocolate. But as good and healthy as the store bought version.

Make your own dark chocolate bonbons with this easy peasy recipe:

You’ll need

  • 4 tbsp raw cacao
  • 15g raw cacao nibs
  • 5 tbsp coconut oil
  • 3 tbsp coconut milk (note: not coconut creme)
  • 1 tsp stevia
  • 1 (or 2) tbsp maple syrup
  • Pinch of pink Himalaya salt

Directions

Heat the coconut oil in a small pan.

When the coconut oil is melted add all other ingredients and stir well until you get a chocolate batter.

Add the mixture to an ice cube mold an put in the freezer for two hours (or overnight).

Enjoy one – guilt-free – with a cup of tea or coffee.

Bon appetit!

Xo, Kirsten

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The yummiest coconut pancakes

Coconut Pancakes

For any of you that know me – or for any of you that follow this blog on the reg – it’s not a secret: I love a pancake for breakfast from time to time. (If you’re curious about previous pancake recipes check them over here and over there)

My fondest childhood memories are the ones containing the smell of pancakes. On lazy sunday mornings, when I was stumbling down the stairs to the kitchen area in search of breakfast, usually, I would find my mom or dad flipping pancakes (so profesh) and adding new ones to the stack next to the kitchen counter. For me to eat. Like, sunday morning perfection.

A given was that whenever I hosted a sleepover for my 9 year old besties there would always be a pancake fest in the a.m. with a billion of unhealthy toppings to choose from. Gimme that Nutella

The pancake mornings at my place were famous amongst my girlfriends back in the day. Obvi. Actually, they remained famous throughout my teens too, because we would still be treated with a good old pancake galore in the a.m. after our first 17 year old selves attempted the whole ‘going out’ thing with a petite sleepover afterwards. Like, acting all grown up woman at night – with a little too much make up on BTW, and a lot of fashion faux pas – but we would always turn back into pancake craving little girls in the morning.

Needless to say I still crave pancakes on sunday mornings. Especially on the rainy ones. Only, nowadays I have to prep and flip them myself. And, also nowadays, they’re not all that guilt free when I eat them. My mind turns into to one big alarm bell yelling: NOT SO HEALTHY LADY! FATTY, FATTY, FAT, FAT!

So, when I decide to make my own pancake stack I want them to be as healthy as posb. Without them tasting like a cardboard cracker. I want them to taste exactly like the real fat-ass deal. Or maybe even better. High standards much?

I’ve tried many varieties, swapping every ingredient in there for a healthy brother. Some of them worked, some of them didn’t (stay away from the buckwheat. Really. Don’t even bother). But this one is the bomb.com. My absolute winner, all time favorite. The yummiest. Like, you won’t know what you’re tasting and you’ll never ever want the real bad-ass deal again. It’s that good.

Hey, if I had any kids I would give them these instead of the boring old school unhealthy variety.

Yeah.

Eat that.

You’ll need (serves one, about 

  • 50g whole grain spelt flour
  • 1 egg
  • 125ml of coconut milk (not the creme! the actual milk. Like 40kcal for 100ml)
  • 1 tbsp coconut butter, melted
  • pinch of salt
  • pinch of stevia
  • a splash of sparkling water
  • toppings. Go wild. Fruit, maple syrup, stevia, banana, chocolate spread, honey,…

Directions

Add the flour to a bowl. Make a well in the middle and add the egg.

Grab a beater and beat the egg together with the flour while slowly adding the milk.

Add some sparkling water, the melted coconut butter (so it’s oil), salt and some stevia. Whisk through the batter.

Add a large pan on a high heat.

Now add a big spoon of batter to your pan. Move your pan until a thin layer of batter covers the entire bottom of the pan.

Wait until bubbles appear on the batter. It’s time to flip. You can go profesh and flip the pancake in the air OR you can go safe and use a spatula. Like I usually do. 😉

If you want your finished pancakes to stay hot while you prep the rest here’s a tip: Boil some water and add to a large pot. Put a plate on top and move your pancakes on the plate. Cover with another plate or with the lit and your pancakes will stay super hot.

Eat with loads of maple syrup and stevia. Or whatever you want.

Bon appetit,

Xo, Kirsten

Coconut Pancakes

Dessert for breakfast: healthy crumble

Healthy breakfast crumble

I’m a morning sweet tooth. Bam. It’s out.

Basically that means that as soon as I wake up I crave a huge breakfast which preferably tastes sweet. Like, I’m down with eggs and bacon anytime, but I’ll love you eternally when you bring me pancakes in the morning.

So. We all know what tastes sweet. Desserts. And we all know the saying ‘eat dessert first’, right? Right. Well. What if I told you that you can start your entire dang day with a dessert. And that’s not all: You ladies can start your day with a healthy dessert. Are you also crying from happiness thanks to this discovery? I sure know I was. 😉

Anyways, Crumble might be in my top 3 of all time favorite desserts. But stuffed with crappy flour and loads of sugar and greasy butter, it certainly won’t make my top 3 all time favorite healthy desserts. Enters this version. Totally breakfast appropriate. I fell in love. Obvi.

So, here we are. I’m going to make you one happy ass sweet tooth with this recipe. You are welcome!

You’ll need (serves one)

  • 40g rolled oats (from Quaker. I used gluten free ones)
  • 2 tbsp of buckwheat flour (or spelt flour, or coconut flour)
  • Some raisins
  • 1,5 tbsp coconut oil
  • 1 tbsp maple syrup or honey/agave (or sweetner of your choice)
  • pinch of salt
  • pinch of stevia
  • an apple, peeled and cut into pieces
  • 100g frozen berries

Directions

Preheat the oven to 200°C.

Grease an oven bowl with some coconut oil. Add the fruit to the bowl.

Now mix the oats, raisins, buckwheat flour, coconut oil and maple syrup until you get a greasy, sticky mass. Or soon to be crumble.

Spread the crumble on top of the fruit in the bowl. (don’t mix it, it should be on top of your fruit)

Place the crumble in the oven for about 20 minutes (until the berries boil)

You can or can not add some yoghurt to this too. Just saying.

Enjoy!

xo, Kirsten