It’s been a long time, I know. I’m sorry but the past week was pretty hectic to say the least. So I’ll just sum up for you before heading to this week’s bonus recipe. Hold your horses, people…
(drum roll please)
- I finally got my permanent residency to Australia (YAY!!!) and therefore had to celebrate.
- My partner and I are working like crazy on our side job and we are super excited about this! (you can have a look about it here and here)
- I didn’t have gas at home for 4 days (yep, cold showers and all)
So it happened that I couldn’t cook for most of my week/end and it was indeed really frustrating as I was really excited to share a special recipe with you all. I’ll be sharing this one on Sunday though, don’t worry.
After this really crazy week, a couple of things have changed now. I am a permanent resident (seriously, it’s such a big deal I can’t even believe it!) and I have more choices now. I can finally be on the lookout for new jobs and I can even move cities (!!!) And I think I should share this with you all but Jean (my partner) and I are planning a round the world trip, which is why we are really busy with that side project and we will probably be leaving at the end of the year/early next year. Everything is really exciting but is also a bit difficult to organise it all to fit in our schedules. I’m always a bit panicked at how much I have on my plate and it’s a challenge to fit all our to-do’s in the hours left out of work. But hopefully that will change soon.
We have some pretty awesome plans and we are working hard to make it happen. When the time is right, you’ll know. For now, I can only say that I’m running around trying to get things done.
Also, I don’t think it’s fair to come around here and just say this and that and leave you guys empty handed. I don’t really like being that person that just complains about stuff and never shows off any service. That’s why I’ll be sharing a pretty quick and easy recipe for the times when we are all too busy but still are desperately craving a treat.
And come on…who doesn’t need a treat like that now and then?? To be fairly honest…this thing is so good for you, you could be having it everyday without a single hint of guilty. Seriously.
It only contains good for you, healthy, whole and natural ingredients. Nothing processed, no sugars added, not even gluten there…hell yeah!
This is something I should be eating right now. Damn.
And just to make sure, I made Jean try it (such and terrible girlfriend I am) and he ate the whole thing himself…. I should have known the risks. So I’m letting you know: HIDE IT! From kids specially. Unless you actually make some for them and save yourself the rest. I know, great idea. You’re welcome.
This treat comes together in just a couple of minutes and you can keep them in the fridge until your serve/eat. However, do it quick as they melt quite quickly. Oh well, what am I talking about…they obviously will be eaten quickly. Believe me.
I also added a bit of sea salt on top of one of them, you know, why not? And they were the bomb! So, if you are the type of salty/sweet combo, go for this one. It’s spot on.
Alright, so let’s get this sorted and head to this amazing, cute little cups? Good, let’s do it!
- For the chocolate:
- ⅓ cup of melted coconut oil
- ⅓ cup of organic cacao powder
- 2-3 tbs of rice syrup
- For the centre:
- Almond butter
- Pinch of Himalayan salt
- 10 drops of stevia
- Mix coconut oil (melted) and cacao then add the rice syrup. Put half of the mix in the cup moulds and put in the freezer for 10 min to set.
- Meanwhile, mix the almond butter, salt and stevia in a bowl. Then remove the cups from the freezer and add the almond butter filling. Now, add the remaining chocolate on top. Let the chocolate set in the fridge for about 30 minutes. Serve and eat immediately or keep in fridge before eating.
Enjoy the treat!
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lipstickandberries06/05/2017 at 5:40 am
I cannot deal with how healthy and delicious your desserts look!! If these taste as good as they look then we’re in trouble! Thanks for the recipe Larissa!
Larissa Tedesco08/05/2017 at 9:11 am
Thank you! I guess we are in trouble ’cause they do taste just as good 😛