I decided last month to do a cleansing diet called Whole 30. Google it if you’re interested. I think it’s kind of brutal, but I’ve also been addicted to sugar my entire life and Starbucks mochas in particular are my weakness. And caramel apples every fall. And my chocolate drawer in my office is lonely. But anyway, moving on…
My husband did Whole 30 before, and like most men, the rat immediately lost weight. Too much, in fact.
Alas, this has not been the case for me. Of course. My supportive husband is doing Whole 30 with me again. I think he likes it though. A glutton for punishment I suppose. Me, I’m a glutton too, but not for punishment.
The main reason I have been unsuccessful at dieting in the past is because I don’t want to give up my morning coffee ritual. Yes, I know, you can get used to black coffee, but it hurts my stomach and ruins it for days. So, I’m not doing that.
The Whole 30 guidelines don’t allow for any kind of sugar except fruit. There’s no honey allowed (sad), and you’re not even supposed to have Stevia, or any kind of artificial sweetener. So, this creamer I’m going to share with you is…ahem, not outside of the guidelines technically, but only within them legally. You get what I’m saying?
This creamer has allowed me to stand up to 27 days so far of no bread. No pasta. No cheesecake. No caramel apples for crying out loud. It’s a bad time of year to swear off all things delicious.
Anyway, if this helps you I’m glad.
I double my recipe because, well I just do. But here’s the easy, try-it-and-see recipe.
1 can Thai Kitchen organic coconut milk (this is super creamy, shake it before you open it)
The rest isn’t exact. I don’t really measure. I eyeball everything because I’ve made food like this for years, ever since my raw food period.
A handful of dates, soaked in a cup of water for a couple of hours or overnight. I then purée this until smooth. Add more water if it’s not runny, but you don’t quite want liquid either. You want a sweet syrup/applesauce kind of thing going on.
3 Tablespoons raw, organic cacao powder. (Or to your taste. I never measure anything and I think I add more)
Add the coconut milk and cacao powder and blend until creamy. Refrigerate it in a good old mason jar and pull it out of the fridge when you want to use it. After a couple days you may need to spoon it out of the jar and into your cup. It seems to get thicker each day.
The nice thing about having the date mixture thicker is that after a couple days in the fridge this actually can be a nice, spoonable chocolatey mousse.