The ingredients for a whole lot of deliciousness.
If I learned just one thing from my Whole30, it's that I have a problem with moderation when it comes to sugar. It's been just under two weeks since I finished my thirty days of whole-foods eating and, I have to say, I sorely miss those somewhat strict guidelines. It was just so much easier for my brain to say None at all! versus Okay, just a little.
I don't want to beat myself up too badly, though, as my sugar intake has drastically decreased as I've gotten older (and I like to think wiser). I mean, I used to down a 4-pack of Cadbury Creme Eggs in a matter of hours and I haven't had even ONE this Easter season.
That's the other thing. I feel way different emotionally with more sugar in my system. More volitle. Less energetic. Moodier. And, I'll admit. I feel a little low, too. Mildly depressed, even.
Of course this could also be chalked up to womanly hormones or my bum hand that prevented me from CrossFitting all last week or it could really just be from the come-down I experience after having a sugary snack. Who knows. I guess this self-induced science experiment continues!
Substituting a more healthy treat for a less healthy one is oftentimes frowned upon in the Whole30 world (and is another blog post altogether) but since I don't think deprivation of treats is any way to live, I've found a few things that can curb my craving for sugar when it so often strikes. And so I give you my favorite nut butter to date: Chocolate Coconut Cashew Butter.
Chocolate Coconut Cashew Butter (Paleo & W30 approved, if you eliminate the vanilla):
- 2 cups cashews, roasted & unsalted
- 1/3 cup unsweetened coconut flakes
- 2 tbs raw cacao powder (or, in a pinch, you can use unsweetened cocoa powder)
- 2 tbs coconut oil, melted
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- Add all of the above ingredients to a food processor and then turn on the machine for up to 10 minutes or until a creamy nut butter consistency is reached. Trust me, it'll magically go from chunky to powdery to creamy right before your eyes.
- Store at room temperature for eating by the spoonful or store in the fridge for a more fudge-like texture. Consume within two weeks. Or, if you're like our family, you'll be scraping the bottom in less than 24 hours.
We run out of these perfect nut butter spoons by 3PM on most days.