August 25, 2021 Food Can Balance Your Energy: For Summer, Try Sugar-Free Chocolate Bites!
“Let food be thy medicine, and let medicine be thy food.”
This famous quote is often attributed to Hippocrates, although there’s no actual proof he ever said it. But whoever did say it was brilliant! Everything we put in our bodies affects us, so not only can we nurture ourselves with food, we can heal and balance ourselves with it, too.
It’s long been known that specific flavors support and balance each of the Five Element energies. Today, for the last time this year, we honor the summer energy of Fire. The taste that balances Fire is bitterness and there are many great ways to include this flavor in our lives. Previously, we featured a tasty kale salad, an orange peel tea, and even a refreshing cold cranberry drink. For this post we are using the bitter flavor of unsweetened cocoa to make a wonderful, sugar-free summer dessert!
Sugar-Free Chocolate Bites are a delicious and simple 4-ingredient recipe. Cocoa has captivated the world for thousands of years and is a big part of modern cuisine in the form of chocolate. Health benefits of cocoa include decreased inflammation, improved heart and brain health, blood sugar and weight control, and healthy teeth and skin (to name a few).
So, roll up your sleeves and get ready to help support your Fire energy one last time (this year) with super-tasty, sugar-free Chocolate Bites courtesy of lovetobeinthekitchen.com. All you need to make this great dessert is cocoa powder (make sure to use non-alkalized cocoa powder or dark chocolate containing more than 70% cocoa if you want to maximize health benefits), coconut oil, vanilla extract, and maple syrup (other sweeteners will work just as well). Bon Appetit!
Sugar-Free Chocolate Bites
- ¼ cup coconut oil
- ¼ cup unsweetened cocoa powder
- 3 tbsp pure maple syrup
- ½ tbsp pure vanilla extract
- Optional toppings (chopped nuts, dried fruit, sea salt, peanut or almond butter, etc.)
- On a plate, set out 16 mini baking cups (you can use a candy mold, silicone mini muffin pan, or 8×8 dish lined with foil).
- In a small saucepan over low heat, melt the coconut oil, then remove from heat and whisk in the cocoa powder, maple syrup, and vanilla extract. Stir until smooth.
- Carefully add a little of the chocolate into each of the baking cups. If desired, add toppings.
- Place in the freezer for about 15 minutes. Keep stored in the fridge or freezer. Enjoy!