I try to supplement my chocolate cravings in creative ways that help me avoid succumbing to sitting on the floor of the pantry with my arms elbow deep in a family-sized chocolate chip bag. While sometimes I end up turning to the dark side, other times I surprise myself and come up with a creative way to satisfy my craving and feel good doing it.
In general, some of the strategies I use to feel good about snacking are:
Listening to my body. When I first stated off on this whole intuitive eating thing I struggled with – is this an emotional craving, or do I actually need chocolate right now? That’s a hard question to answer when all you have is dark chocolate on the brain, but it’s IS possible.
Accepting my “failures”. If I have a bad moment and I find myself mindlessly eating something less-optimal I don’t beat myself up over it. I accept that I enjoyed the snack, that I’ll be OK and I move on.
Letting things slide. If I’m going camping I’m going to have marshmallows… refined sugar, gelatin and all. 12 marshmallows a year never killed anyone!
Building up an arsenal of healthy snack options. The more tools you have in your tool kit, the more prepared you’ll be to make healthier choices.
Keeping healthy things around me. I don’t want to snack on jube jubes, chips, pop and candy bars so I don’t buy them. Instead, I load the fridge up with fresh fruits, veggies, and loads of homemade snacks.
It’s easy to get lost in the store-bought healthy snack craze but eating healthy doesn’t need to be expensive. Preparing whole food snacks in the comfort of your own home will always, always be better than anything you can find in a store.
Some of my all-time favorite (chocolate) weekly treats are 5 ingredient chewy coconut cookies, pea-not chocolate truffles, and no bake brownie fifteens. While I can generally be found making either three of these on a weekly basis, this past week I was looking to expand my gluten-free chocolate snack recipe collection which is how I landed on this new jem.
He’s a light fella, coming in just under 300 calories and 8.5 grams of sugar. He’s got quite a bit of fat around the edges, but it’s the good kind so he’s not worried… and neither am I. Best of all, not only does he taste like a dessert, but he’ll give you 1 full serving of protein.
Natural, homemade goodness.
Combine all ingredients but chocolate chips in a small bowl and mix until fully incorporated.
Drop mixture into a ~250mL (1 cup) oven safe ramekin. top with chocolate chips.
Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
If you have chocolate protein powder, replace the hemp protein and cocoa powder with 3 tablespoon protein powder. I’ve been told that rice, vega, whey and pea protein work well with these cakes as well. Can be made vegan by removing egg white, replacing with 1 tablespoon freshly ground flax + 3 tablespoon warm water left to sit for 5 minutes. Add 1 teaspoon arrowroot powder to the recipe. The cake will be very dense, will not rise as well, but is really good!