Chocoholics Anonymous (Part I)

Hello, my name is Rachel and I am a chocoholic.  That's right, you heard me... I'm finally confessing.  I have a problem, and that problem is chocolate.  Or desserts.  Or bread.  Hmmmm... well for the sake of this post let's say my problem lies in the dessert field with a special concentration in chocolate.  Sounds like a good major, no?

So here's the deal; as I mentioned before I have been on diets similar to the primal lifestyle.  Therefore I have grown accustomed to little to no grains and carbs, eating burgers without the bun, and pasta without the pasta.  I can deal with it.  Sure you might catch me cheating here or there but no biggie.  However, when it comes to dessert?  Real honest-to-goodness dessert?  As in homemade frosting and cake, fresh baked pie with apples from the orchard, or Duncan Hines Funfetti?  Well, the truth is I don't care as long as it's fresh and made with love.  Did someone say Ho-Ho's?  Alright I have a problem.

For 5 years I have struggled and it always came down to me choosing the lesser evils, such as those sweets processed with cane sugar or molasses, but never did I meet complete success.  You have no idea how hard it is to find a dessert that contains no sugar (including splenda, xylitol, etc), is minimally processed (can you say all the words?), holds no hidden wheat, and doesn't look and taste like cat vomit.  Seriously.  Go out there and look, I dare ya.

(maybe I should have eaten before this post)

Well today marks the day when I can proudly say... we have dessert!  That's right, not one but TWO delicious delicacies that make me (and therefore you and Eric) happy.  Not only that but they are easy to make.  Okay, one is technically a shake, but I count it as a dessert because 1) I am excited to share it and 2) it tastes like one.  Don't judge, just read.

I stumbled upon both of these in a rebellious effort to use up leftovers.  As a general rule of thumb I try to make sure nothing goes to waste.  This can result in some epic moments of failure, but also brings out some of my greater culinary discoveries.  So, since I had ricotta cheese left from a recent attempt at gnocchi (so not ready to share yet), butternut squash from pancakes (ditto), and enough laziness to not cook or open anything new I decided to make two things... a shake and "ice cream."

Here they are...

Chocolate CocoButter Shake

• 1/2 cup coconut milk (from can)
• 1/4 cup water
• 1 ripe banana
• 1 tbsp almond butter
• 1/4 cup pre-cooked/mashed butternut squash (trust me on this)
• 1/8 cup unsweetened cocoa powder
• if you are a wimp add agave or honey to taste

It's pretty straightforward; put all ingredients in a blender, hit blend, stop, blend, stop (or pulse if you have that fancy technology) and once shake-like, pour it in a glass, and enjoy!

(Sorry there's no picture it was just too delicious.)

Chocolate Cannoli Ice Cream

• 1 lb Ricotta cheese (don't panic it's small)
• 8 Trader Joe's freeze dried mango slices (soaked in water)
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract
• again, if you are a wimp...

Put the mangoes minus the water in the food processor and puree.  This means it should be smooth with no chunks.  Once smooth, add rest of ingredients and blend blend blend! It's done when it is creamy and delicious (see below).

You can eat it straight up or put it in the freezer for a few hours for a more ice cream like state.  It will lose some of it's sweetness and all of it's mousse-ness in the freezer, but Eric and I still liked it just fine.  If you are feeling really ambitious, add some fruit or whipped cream, or both to the top!

I plan to go eat mine now...

* These have both been R&E original creations*