My last post on chocolate brought up some questions, so I thought I'd film another video to answer them.
First one was - what about carob? Well, I love carob, but it's a totally different flavor from cocoa. Not everyone likes it, and it's hard to find carob treats to buy so if you can't make your own it's a bit tricky.
I also find that most carob treats are made with hydrogenated palm oils, which aren't the greatest. Personally, I'd rather eat dark chocolate made with cocoa butter.
I found this chocolate acorn squash baked custard on my friend Allyson Kramer's site, and sometimes I dream about it because it's just. so. good.
I made this a while ago, and filmed the process to show you how easy it is. The base of this chocolatey is acorn squash, which is a lovely way to get a ton of vitamins in dessert.
Allyson's Chocolate Squash Baked Custard
Time from start to eating:
Makes 4 servings
This past weekend, I managed to survive a 3-day obstacle race involving crazy things like climbing over a bus, jumping over a fire pit, running up a hill with a sandbag, crawling under barbed wire and other such things.
I spent Sunday afternoon relaxing and making a mango dragon roll. It was phenomenal! It had banana and avocado inside, and sliced mango on the top, dragon style. I topped it with toasted coconut and drizzled with some dark chocolate melted and spiced with cayenne.
It was so fun to make that I posted a photo on Instagram, and it spurred a question from Collette about how much dark chocolate she should eat. I responded there, but it was such a good question that I wanted to share my thoughts here!