Everyone is stress eating at the moment. We are experiencing so much anxiety and uncertainty about what the future has in store while we remain quarantined in our homes. I don’t know about you but when I’m stressed I eat. What can we do to help alleviate stress besides remembering to still exercise every day by going for a walk or putting on loud music and dancing for 20 minutes? Anything you can do to get your heart rate up is a must.
When we are stressed high levels of cortisol can wear down our brain’s ability to function properly. Stress has a shrinking effect on the area of the brain that is responsible for memory and learning. And this is when your initial craving for sugar begins, which causes you to feel stressed out.
What’s the first thing you do when feeling stressed? I don’t know about you but I crave chocolate. So, I had to figure out a way to satisfy my chocolate craving without doing damage to my brain by causing inflammation from processed sugar.
I came up with a recipe for a Chocolate Mousse that is extremely creamy and satisfying, no cream, no processed sugar, no kidding!
I guarantee you won’t feel guilty or have a tummy ache from processed sugar or dairy products because there are none. Whoever thought a dessert would actually be good for your health but it is. The main ingredient is sweet potato and in one medium spud, there are over 400% of your daily requirement of vitamin A & C. which contain high amounts of fiber and potassium and are low in calories.
Dark Chocolate is a powerful source of antioxidants and is rich in minerals such as magnesium, iron, and zinc.
Go ahead Enjoy!
CHOCOLATE MOUSSE FROM THE PANTRY
12 TO 14 2 OZ. SERVINGS
1 cup hazelnut milk
1 cup dark organic chocolate chips
3 pounds peeled white sweet potatoes and cut into 1-1/2” rounds
½ teaspoon kosher salt
1/2 cup pure organic Maple syrup
1 Tablespoon vanilla extract
3 tablespoons organic smooth peanut butter
1/3 cup “SO DELICIOUS, DAIRY FREE” Coconut Whipped Topping, or a dairy-free topping.
Pour chocolate chips into a bowl over simmering water, add the hazelnut milk. Use a wooden spoon to mix together until well incorporated. Turn the heat off and cover with a lid. if you can’t find hazelnut milk you can use cashew or almond milk!
Boil the sweet potatoes for 30 minutes or until soft. Use a paring knife to check for doneness if the knife slides in and out easily they are ready.
Place the hot potatoes in a blender, add melted chocolate. Add salt, maple syrup, vanilla extract, peanut butter. Blend for 1 to 2 minutes at high speed until smooth and creamy.
Pour into a bowl and cover with plastic wrap and bring to room temperature. Fold in the Coconut whipped Topping and place in the refrigerator for 2 hours to chill.
Cover in an air-tight container and store the refrigerator.
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