Happy Recipe Friday!
Today we are featuring Candice, the food guru and brains behind Glowing Within!
Hi, my name is Candice and I’m the food blogger behind Glowing Within. I’m somewhat of an international hybrid – half French, half Sri Lankan, born in Britain and living in NYC. I’m a stickler for the simple pleasures in life, curling up with a good book, the smell of freshly cut grass, avocado everything, being by the ocean and good food. Living in New York has had a profound impact on the way I eat and cook, in my 2 years here I’ve transformed from a junk eating sugar monster into a juice guzzling, plant eating one, and I’m feeling all the better for it!
HOW I #LIVEMYHEALTH
I love packing my diet with as much fruit and veg as I can. Whilst I do love steamed veggies, generally I try to be as inventive as I can in the kitchen, cooking up stews, soups, quinoa bowls, smoothies, basically anything that I can tuck a veggie or three into. I don’t eat gluten, dairy or refined sugar either, however, I’ve always had a sweet tooth so fitting in the occasional sweet treat is very important to me. Knowing that I can make incredible natural desserts that are free from refined sugar and hidden nasties, and actually contain nutritious ingredients, definitely makes staying on a healthy diet easy peasy!
ABOUT GLOWING WITHIN
I created my blog Glowing Within to share the knowledge I have gained on my healthy eating journey with others. When I cook a dish, before it ends up on my blog I always love researching the health benefits of the individual ingredients, it really changes the way you look at certain foods and makes you realize just how powerful fruit and vegetables can be in transforming your health.
Chocolate Pots and Coconut Cream (gf) (df) (v)
Today I’m going to share one my favorite desserts with you – chocolate pots with coconut cream tops, they are vegan, gluten-free, dairy-free and contain no refined sugar.
I love making these when I have friends over for dinner because they look so impressive, yet are so simple to whip together, and are a real crowd pleaser. When I’m making them for myself and want a super quick treat, I sometimes skip the coconut cream top as it tastes just as incredible without (although perhaps looks less grand!). Most people are super surprised that they are vegan, and you really wouldn’t know that they are bursting with antioxidants and goodness as they taste so naughty.
1 cup (pre-soaked) cashews
3/4 cup filtered water
1/3 cup unsweetened almond milk
1/3 cup raw cacao powder
1 teaspoon vanilla extract
2 large tablespoons unsweetened pure almond butter
1 tablespoon coconut oil
10 pitted (pre-soaked) medjool dates
Coconut cream top:
1 can of coconut milk (refrigerated overnight)
2 teaspoons maple syrup
1/4 teaspoon vanilla essence
[Optional: Top with cacao nibs and hemp seeds]
In a high powered blender like a Vitamix, blend cashew nuts and water. When smooth, add the rest of the ingredients (dates, almond milk, cacao, vanilla extract, almond butter and coconut oil) and blend until you have a smooth, silky mixture.
To make the coconut cream simply use a spoon to scoop out the thick coconut cream layer from the top of the coconut milk can and dollop in a bowl. Be sure to leave the milky coconut water below the cream layer in the tin (you can use this in a smoothie later!). Use an electric whisk to beat the coconut cream until it becomes thicker and holds it shape. Mix in maple syrup and vanilla essence.
Refrigerating your can of coconut milk overnight is key as it ensures that the cream separates from the liquid. If you didn’t refrigerate your can of coconut milk overnight, putting it in the freezer for a few hours should do the job (although it may not be as perfect as refrigerating).
Simply spoon your chocolate mix into small serving glasses (I like to use shot glasses for the perfect portion), top with a smidgin of coconut cream, and a sprinkling of cacao nibs and hemp seed for a little dazzle.
WANT MORE OF CANDICE & GLOWING WITHIN?