Recipe: Hormone Friendly Raw Chocolate-Almond Cups
Did you know chocolate is one of the top cravings for Meno Women? Would you agree? Are you a chocolate fiend?
While that’s OK sometimes, a lot of chocolate these days is filled with not-so-great ingredients. As well as lots of refined sugar which is not kind to our insulin, our waistlines or our hormones. So this makes grabbing the nearest, most inexpensive bar (or block) you can find a pretty bad idea.
I’ve been through periods of doing just that and learned it doesn’t grant me any favours. In fact, I’ve found that since I’ve chosen to ditch refined sugar I feel better and our energy levels are peppier(!). Another bonus? If I don’t go off my good behaviour, my fibromyalgia (or whatever it is) doesn’t flare.
Do you experience the energy lags, brain fog, irritability, depression, anxiety and joint pain that can accompany menopause? These can sometimes be exacerbated by sugary foods and I highly recommend experimenting with giving sugar a miss. The first three weeks aren’t easy, but after that, you’ll wonder why you didn’t do it earlier.
If you want more info read our sugar series here:
- Part 1: Sugar, Hormones & Weight Gain
- Part 2: 10 Ways Your Life Will Improve Without Sugar
- Part 3: 10 Changes Sugar Can Make In Your Body
The good news is that eschewing sugar doesn’t mean chocolate has to leave your life. Why not try these yummy little delectables? You can have your choccy fix and keep your hormones happy. Win, win!
chocolate is one of the top cravings for Meno-She's Share on X
Prep Time
30 minutes
Cooking Time
60 minutes
Yields
6-8 servings
Ingredients
- 1 cup raw almonds, ground
- 2 tbsp raw almond butter
- 2 tbsp coconut oil
- 3 tbsp quinoa flakes, ground
- 2 tbsp raw honey
- 1 tsp vanilla extract
- 1 tsp fine Himalayan salt
- 1 cup raw cacao powder
- ½ cup coconut oil, melted
- ½ tsp vanilla extract
Directions
- Whisk cacao powder into coconut oil in double-boiler until smooth.
- Turn off heat and add salt and vanilla extract. Set aside in bowl.
- Grind almonds and quinoa flakes in food processor and add to bowl.
- Add coconut oil, raw honey, vanilla extract, and salt.
- Combine well with a spoon until thick paste forms.
- Line small muffin tray with paper cups.
- Drizzle one tablespoon chocolate into the bottom of each liner then freeze for 15 minutes or until firm.
- Remove from freezer and top with one teaspoon almond mixture then another tablespoon of chocolate.
- Return to freezer after 20–30 minutes or until mixture is firm.
- Serve immediately or store in the refrigerator.
Credit
Used with permission from The Integrative Nutrition Cookbook, 2016
Main image via pixaba
