I came up with this concoction to satisfy my craving for something dessert like while on a low sugar anti-candida diet. Of course, it's not sweet, but the vanilla really helps out with that. Enjoy!
All measurements are approximate so you can adjust them to your likings.
- 1 1/2 c macadamia nut butter, I made mine with my champion juicer, but you can use store bought.
- 1-2 Tbsp coconut oil
- seeds of one vanilla bean or vanilla extract to taste*
- Mix all together in a bowl
- pour into a small dish and put in freezer until hard.
- cut into squares and eat like chocolate
*To get the seeds out of a vanilla pod cut it down the middle longways and scrape the seeds out of each side with a spoon or knife.
... not bad. i think i put a little too much coconut butter. and i haven't let it freeze yet.
Thanks Erin! I may have to try this both ways. It sure LOOKS like what chocolate... =)
Pirawna - There is no cacao butter, and it's not REALLY white chocolate. I am on an anti candida diet and came up with this recipe and thought it tasted like white chocolate. You can put cacao butter in it, but you usually need to add sweetener to balance the bitterness of the cacao butter. That would be great though if you can have sugar because it would stay harder out of the fridge.
this is sooo yummy. I also made a raspberry sauce to go with it; divine!
Is there be cacao butter in there somewhere to make it white chocolate?
You could also consider using stevia, possibly a glyceride version to help with the sweetness- though I'm not sure if it's raw or not
Wow, congratulations for this recipe. It is amazing. I just tried it and I can't wait to show it to everybody. It is superb. I love white chocolate and I really missed it sometimes. Thank you for posting this. Made my day!!
Hi tuckivill, here is a link to information on young coconuts and how to open them. http://www.living-foods.com/articles/youngcoconuts.html This is a good way to open them, but I do it a little differently. What I do is put them on the cutting board pointy side up and give them three good whacks around the point with a butchers knife in the shape of a triangle. Then you can take off the triangle that you just made and pour the liquid out. After that I usually split them down the middle with the butcher knife and scoop the meat out with a spoon. I recommend trying both ways out and seeing which one works best for you. It probably won't be the easiest thing the first time you try it, but just keep practicing and it will become very easy. And you DEFINITELY need a large and heavy knife or machete to open them.
I buy them from an asian market near my house. The health food store here as started to carry them recently too, but they don't get them in consistently.
Good luck, enjoy!
I am new to this, where can I get young coconuts from and what do they look like?
I've never used yacon syrup, but I've treid it at potlucks. It's yummy, kind of like a deluxe version of molasses.
My boyfriend tasted one of these and said Hey what do you think some young coconut would be like blended up in here? So I think I will try it next time.
achin70- as for yacon syrup, I can't find enough information on it to trust that it is ok to eat while trying to get rid of candida. I do think it is probably better than other sweeteners as far as its beneficial properties and low glycemic index. However, I have read that like agave, it is high in fructose which is not so good. As far as being raw, I do not think it usually is. I read some information saying that it is made by an evaporation process which involves heating, probably above any temperature that can be considered raw. Of course, everything is relative and my moto is that if it is an improvement to what you have been doing, then it's GREAT! So as long as we are continuing to improve our diet and not over doing things like sweets, we are on the right path. Do you use yacon syrup? If so, please let me know your experience with it because I am interested in it for use after I get off my anti candida diet.
I am pretty satisfied with the taste of these for now though. They are doing their job in keeping me away from sugar. It's almost like they don't really need to be sweet, but they still fulfill that dessert spot.
Hey, this looks lovely!
What do you think of yacon syrup? It's a prebiotic that's supposed to good for fighting candida, but I've heard it also raises blood sugar. Gabriel Cousens also believes it's a cooked food. It's part of the Phase 2 diet (Phase 1 is the anti-candida diet) at Tree of Life Rejuvenation Center.
I've also heard about this product on the market called Just Like Sugar (not raw), made of chicory, which is also a prebiotic. Don't know much about it, but it looks promising.
Here's a link: http://www.vitacost.com/Just-Like-Sugar-Just-Like-Sugar
Sounds really good...perhaps a little stevia would add a sweet hint? (Not enough to be cloying, just a little bit.)
I might try this blended with some young coconut meat, too, the next time I get one. Looks tasty!