Mother nature is the shit. I never really appreciated her awesomeness until I began making better decisions about what I was eating. A year ago you could not convince me that there was a natural dessert that was equally if not more delicious than a sugary spoonful of homemade salted caramel. For my whole life I remained pretty closed minded about it. When I made the switch from eating everything under the sun to a more strict diet though, told myself I’d try more. I’d open my mind just a little. I did go through this period of drugery when I felt like even though I was finding the inner strength or make good food choices, I wasn’t feeling fulfilled. With the exception of a bit of weight loss, none of this eating was paying off. Or rather, it was. I was just miserable about my new relationship with food. I was always hungry, always missing the food I ate before and never felt like any of the healthier replacements were good enough. My secret fear was that I’d end up losing the amount of weight I wanted and then just go back to eating like crap.
Just about the time I felt like giving up, I reminded myself of all of the really difficult things that have happened in my life and made me a stronger person. A rocky childhood, living the challenging and crazy life of a cop’s wife at the age of 22, the frustrating battle to get our daughter home from Ethiopia in 2007/2008, the mountains of paperwork and challenge after challenge we’ve had with our son adopted in 2009, opening my photography business in a crazy saturated market in a city where I didn’t know a soul. I’ve taken on and overcome a lot in my 30 years on this planet. More than many people I think. Would I really let my desire for a bowl of pasta be the thing that defeats me?
My relationship with food changed after that. I still take the same comforts in eating that I always have, but I eat with better intent now. I eat to fuel my body. I don’t think about it so much. I indulge in junk from time to time and I do not allow myself feel guilt. I make conscious choices about the foods I serve to my family because I want my kids to have the knowledge about food that I never did. Probably the most important thing though – I’ve stopped looking to food to feel truly satisfied. It’s not the food. It’s never been the food. Me and my shitty attitude was the reason I felt lacking. It’s not food’s responsibility to leave me feeling satisfied. That’s up to me.
This is THE best dessert for anyone looking for something natural and HEALTHY, while still feeling a little big naughty. Nearly everyone I’ve made this for has a hard time believing that it’s not packed with fake or sugary ingredients. It’s THAT good. Incredible taste aside, what I love most about this is how easy it is. Prep time is like 3 minutes. 4 if your can opener is as crappy as mine. There is a trick to it though…and knowing the trick could mean the difference between this turning out or not.
THE TRICK FOR CHOOSING YOUR COCONUT MILK: In order for this to work, you need to use a good quality, high fat coconut milk. My recommendation is the Thai Kitchen brand (organic if available). The reason is because it’s high in fat (the good kind of fat) and because the ingredient list is small. If you aren’t able to find this brand, at least try for one that’s organic and one that doesn’t have all kinds of extra unpronouncables on the ingredient list. The only added ingredient that I allow in my coconut milk is guar gum.
When you pick the can up off the shelf, shake it VERY gently and listen for liquid. If the can is mostly liquid, it will not work for this recipe. A good quality coconut milk should be mostly solid inside and you should only hear a little bit of liquid sloshing around in there. The solid stuff inside the can is what you need for this recipe. I find Thai Kitchen tends to be half solid inside – sometimes more.
Sinful Chocolate Coconut Mousse (recipe makes enough for 2 people. For a family of 4, double it)
- 1 can of coconut milk
- 2 heaping teaspoons of unsweetened cocoa powder
- 3 tablespoons pure maple syrup
Step one: Carefully open your can of coconut milk (do not shake!) and scoop out all of the white fat into a mixing bowl. (We keep the remaining liquid to use in our green smoothies!)
Step two: Add cocoa powder and maple syrup and beat well with an electric hand mixer for about 2 minutes on high, making sure it’s smooth and creamy. Pour into small bowls and refrigerate for an hour or two before serving.
Trust me when I say, this recipe is one that you’ll make over and over. Particularly if you are looking for ways to enjoy a sweet treat without the added refined sugars!
Do you have a healthy dessert that you are loving lately?