I have to start off by thanking each one of you for the most successful month Healthful Pursuit has had so far! January was full of great conversations, questions, and a whole bunch of introductions. Thank you all for your continued support, love, and inspiration! HP would be nothing without you!
Last week we enjoyed a plethora of irresistible chocolate truffle cookies. [I’m so happy the recipe made 30 cookies so I could enjoy a couple too]
Generally I bring my “blog food” into the office for my colleagues to enjoy. But not these. I wasn’t allowed to bring these.
The minute Kevin bit into his first irresistible chocolate truffle cookie, I knew, you could tell… he was hooked.
I was able to smuggle in 1 cookie for my friend, and fellow chocoholic, Tara. [I hope Kevin skips out on reading today’s post. If not hehe… love you!]
In fear of turning around to a Kevin face covered in coconut cream and chocolate, I knew he couldn’t be anywhere near the kitchen when I made these for the first time. Lucky for us… he worked late last night.
5 minutes into making the ice cream and I was singing…
Cause you’re hot then you’re cold, you’re yes then you’re no…
I’m sorry if I’ve gotten that Katy Perry song stuck in your head too.
But, isn’t it a good theme song for this hot n’ cold dessert?
I chose to use cacao nibs instead of traditional cacao powder, which is what you’d normally see in a Hot Chocolate. Using the nibs increases the fiber content of the drink, and with all the extra sugar in there, fiber is well paired [will slow down the uptake of sugar to your blood stream]. Also, nibs are a bit less processed, so will contain more natural nutrients than it’s powdered counterpart.
I’m all about the beverages this week. Stay tuned in the coming days for a Sleepy Banana Muffin Smoothie. Oh yes…
Valentine’s Hot Chocolate Float
Vegan, Gluten free, Dairy free
- 1/2 cup coconut cream or full fat coconut milk [coconut cream will thicken up quicker in the freezer]
- 1 tablespoon raw agave nectar
- 1 teaspoon pure vanilla extract
- 2 cup original unsweetened almond milk [or another milk of your choice]
- 1 teaspoon pure vanilla extract
- 3 tablespoon raw agave nectar
- 8 fresh cherries, pitted
- 2 tablespoon cacao nibs + extra for sprinkling
- In a freezer safe bowl, combine coconut cream, agave, and vanilla. Place in the freezer for 1-1.5 hours. Mix with a fork in 30 minute intervals to make sure it doesn’t turn into an ice cube. It should be the consistency of soft serve. Alternatively, you could put the coconut cream in the fridge overnight, then make the ice cream as instructed. Will only take 30 minutes to harden up.
- Meanwhile, place almond milk, vanilla, agave, cherries, and cacao nibs in your blender.
- If you have a vitamix: select VARIABLE spped #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 3-4 minutes until steam escapes through lid opening.
- If you have another type of blender: blend until cacao nibs are broken up [the nibs will not melt on the stove top, so be sure to blend well]. Then, transfer to a small saucepan and bring to a boil. Once boiled, reduce to a simmer for 5 minutes.
- Allow to cool slightly [I prepared mine a bit above room temperature] before placing into 2 mugs, dropping ice cream in each, and serving with cacao nib sprinkle.
Makes 2 cups
Do you sing or listen to music while you’re in the kitchen?