This is a recipe I found on the Whole Foods website. And this is good timing too, because lately I just seem to need an extra bit of chocolate...sometimes life is like that! And, oh yes, it was totally worth it.
Don't be fooled by 'makes one cup' because I cut up a plate full of apples and bananas and we still have plenty left over....I also think this would be awesome over pancakes. How about serving it along with either Orange Cake or Mexican Chocolate Coffee Cake...oh let's just face it. I'd probably put this on vegetables if I thought my family wouldn't stage an intervention. I think I'll try this over Greek yogurt.
Notes and stuff:
use at least 60% cacao dark chocolate - I used dark chocolate chips
Double boiler - no need for fancy equipment, just use a saucepan with boiling water and set a glass/ceramic bowl on top (like Corell - remember that?) I still have one:
.JPG)
 |
| Sliced apples and bananas with Dark Chocolate and Coconut Dessert Sauce |
Don't be fooled by 'makes one cup' because I cut up a plate full of apples and bananas and we still have plenty left over....I also think this would be awesome over pancakes. How about serving it along with either Orange Cake or Mexican Chocolate Coffee Cake...oh let's just face it. I'd probably put this on vegetables if I thought my family wouldn't stage an intervention. I think I'll try this over Greek yogurt.
Notes and stuff:
use at least 60% cacao dark chocolate - I used dark chocolate chips
Double boiler - no need for fancy equipment, just use a saucepan with boiling water and set a glass/ceramic bowl on top (like Corell - remember that?) I still have one:
.JPG)
Dark Chocolate and Coconut Dessert Sauce
Makes about 1 cup
8 ounces dark chocolate (at least 60% cacao), roughly chopped
1 cup coconut milk, canned
Gently melt chocolate in the top of a double boiler until smooth; remove from the heat. Meanwhile, put coconut milk into a small pot over medium heat and keep stirring it in the pan until it steams, don't let it boil. Remove from the heat immediately and let it cool for a few minutes. Then slowly and gently mix the milk into the bowl of chocolate until smooth and well combined.
If you are going to use it shortly, set the bowl back on top of the warm water in the saucepan to keep the sauce warm and drizzly.
If you are going to use it shortly, set the bowl back on top of the warm water in the saucepan to keep the sauce warm and drizzly.
Store in an airtight container in the refrigerator for up to two weeks.
Let it cool before putting in the fridge.
To reheat, gently stir the sauce on low heat gently until it is warm and serve.Nutrition: per serving (about 2 Tbsp): 90 calories (70 from fat), 7g total fat, 5g saturated fat, 1g protein, 9g total carbohydrate (1g dietary fiber, 8g sugar), 0mg cholesterol, 5mg sodium
 |
| So good...so warm...so lovely.... |
3 Researches SHOW How Coconut Oil Kills Belly Fat.
ReplyDeleteThe meaning of this is that you literally burn fat by consuming coconut fat (including coconut milk, coconut cream and coconut oil).
These 3 researches from large medicinal magazines are sure to turn the traditional nutrition world upside down!