Yet here I am. I am so grateful for all these amazing opportunities that have landed in my lap! That being said, I AM looking forward to going back to school and returning to my "normal" routine. I put that in quotes because my regular routine is still pretty weird compared to the average fellow. Anyhoo. My classes start back up on my birthday (turnin' 20 on September 3rd, baby) and I am really excited about them all. I am taking a history course on Renaissance Europe, a gender and women's studies course called Gender Talk (!!!) and a philosophy course on religion. I cannot wait to sit down in my lectures and write some essays!
No, that was not sarcastic. I really do love writing essays.
Enough about me though. I know what you came here for. RAW CHOCOLATE ALMOND BUTTAH CUPS. Yeeeah, maan. These guys are everything you want them to be and more, and on top of all that they are actually super good for you... in moderation *cough cough*! I'd say two or three is a decent single serving size? But I'm not one to count calories or anything else. I do what I feel and eat what makes me feel good. These make me feel like I'm flying!
I recommend you try out a raw cacao-based super food blend called Jump Up and Go Go instead of regular cacao powder. My new super cool friend Vanessa (who has an awesome blog of her own) gave me a bag of it to try out. I used it all up in no time! It's basically like cacao, but better. The powder blend includes powerful healing ingredients like maca, wheatgrass, chaga mushrooms, hemp, noni, goji berries and more! Use it just like you would cacao powder for an extra nutrition boost. I feel amazing after having it. And (hopefully this isn't too much information) I'm on my period right now so all the extra iron, etc. helps me to feel balanced.
raw chocolate almond butter cups: makes about six
Chocolate:
1/4 cup Jump Up and Go Go or cacao powder
1/4 cup liquid coconut oil
1/6 cup preferred liquid sweetener (like date syrup, agave syrup, maple syrup, coconut nectar, etc.)
Filling:
6 teaspoons almond butter
To make the chocolate: whisk together the ingredients until smooth. Optional add-ins: salt, cinnamon, maca, berry powders, nutmeg, chili, ginger, etc. Pour about 1 teaspoon of the liquid chocolate into the bottom of 6 cupcake papers, or at least enough to cover the bottoms. Put in the freezer for 5 minutes or until the chocolate has hardened. Scoop 1 teaspoon of almond butter onto each chocolate base, then cover with the remaining liquid chocolate. Put in the fridge for 10-20 minutes or until hardened.
Chomp.
