I have a confession: a few years ago, I realised I was an addict.
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I'm not talking hard drugs, alcohol or nicotine. I'm talking a serious and unrelenting addiction to both sugar and caffeine.
While it may seem like the lesser of the two evils, there is actually growing evidence to show that sugar addiction is actually more powerful than cocaine addiction. Seriously.
I have always had a sweet tooth and I have enjoyed a daily ritual of an espresso ever since my uni days, however when I had my first child arrived, sleep deprivation (aka torture) kicked in and my dependence on these two substances hit an all-time high.
I couldn't function without my morning coffee and if someone got in the way of me and the chocolate aisle at the supermarket - or even worse, someone in my household (not naming names) decided to have the last piece of chocolate without informing me of our dwindling supply - there would be hell to pay.
So after months of denial, I finally got the courage to admit I was addicted to the white stuff and decided to kick the habit for the sake of my health, my marriage, my family and my fellow community members.
Now it wasn't easy. It was far from it. I was a complete and utter mess for the first two weeks. I was suffering from stomach cramps, fatigue, unrelenting headaches, low moods and irritability, to name a few.
Then I came out the other side.
My mental clarity returned, I felt alive and had more energy than I used to have after a double espresso washed down with a row of dark chocolate. And it was sustained energy. All day. No highs and no lows.
Since then, I have not looked back. I still have urges for chocolate and caffeine regularly, but nowadays I choose to satisfy that sweet tooth with a homemade treat or a decaf cappuccino or herbal tea.
I have had to think outside the square to come up with new versions of the old classic sweets I used to love that don't contain refined sugar or caffeine (which hides itself in most chocolate treats).
One of my all-time favourites used to be coconut rough. I think I inherited the coconut-rough gene from my Dad. So how do you make a good coconut rough without sugar and chocolate? Well I have the answer - you use carob powder and coconut oil with a dash of rice malt syrup (no fructose) instead. Simple.
This version of coconut rough was inspired by a little treat I picked up at a little coastal town in northern NSW. It was at a wholefoods cafe called Santos Organics and it was so delicious I set about recreating it as soon as I came home.
It is a nice little treat to give the kids when they are asking for chocolate, and you don't want the impending hyperactivity that will result from succumbing to their demands, or alternatively to have for supper with your cuppa.
As carob does not contain caffeine like cacao does, you can enjoy this treat before bed without it impacting on your slumber. Happy days (and happy nights) for all.
Makes 10 bite-sized pieces
Ingredients
- 1/4 cup coconut oil, melted
- 2 tablespoons raw carob powder
- 1.5 tablespoons rice malt syrup (or more if you have a really strong sweet tooth)
- 1.5 cups of shredded coconut
Method
Melt coconut oil over low heat (or in the microwave) until it is completely liquid. Take off the heat.
Mix in the rice malt syrup until well combined.
Sift carob powder before adding it to the liquid to ensure there are no lumpy bits, and then mix well to make a delicious chocolate liquid.
Mix in shredded coconut, ensuring it is coated well.
Using a dessertspoon, scoop spoonfuls of the mixture on to a baking tray lined with baking paper to make individual bite-sized coconut roughs.
Place in the fridge to set for 20minutes. Enjoy!