Eternal Cheesecake

This food researcher is funny! I loved his first story on how to magnetize a baby. And I learned oodles, like why I’ve felt chemical cravings for certain foods, like chocolate and cheese on my vegan diet.

This is a must see! The time just flies by with this guy. Watch it now with a loved one. Go on! … How do his conclusions contradict or flow with your thinking?

I get requests for this recipe all the time, and with good reason: it’s so creamy, so chocolatety, so comforting, so easy to make, and from plants to boot!

People have come to associate this recipe with me, as if I invented it… no… I’m just the messenger. It’s from the book, “Health By Chocolate“.

Even though after yesterday’s discovery about chocolate not being the “super food” as it was touted to be by marketers, I still have a soft spot for it. I’m even thinking of making a surprise batch for a friend’s birthday present.

What is it? It’s called “Quick Creamy Chocolate Avocado Custard”, or as I’ve been referring to it as my “Chocolate Avocado Mousse”. (Click for the full size view)

My heart sunk…

I started to read that chocolate isn’t a superfood as was claimed to be, by marketers, of course. That it wasn’t healthy. That it is actually a toxin for the liver, a stimulant for the heart.

Bleah.

But I read it all, and took it in, starting with Paul Nison’s post, “Raw Chocolate–Harmful for Your Health“, that goes into details.

Bleah.

Well, I have been going at the chocolate powder added to my daily plant-protein puddings pretty hard lately. Like 3 Tbsp a day. Plus some unsweetened callebaut chocolate that I like to transmute into my own nightly treats, as I’ve blogged previously.

It’s said that chocolate makes it harder for the body to detox, and so what I’m going to do is kick the chocolate, substituting carob instead, and see how I feel, and if my head gets sharper in the meantime.

I also discovered that agave nectar, one of my favorite sweeteners, isn’t what I had thought it to be due to its high fructose content. So I’m going to drop that too. See if I can find some good stevia, not the white stuff which I had been taking before, and also some honey, and play with sweet fruits more.

Maybe this will help me to get “The Thrilling” feeling back…. but damn… chocolate… wonder if I’m addicted to it…

Have you ever thought to make your own chocolate? A friend, Kelly, recently posted something about her appreciation for chocolate, and that lead to me to say:

Chocolate definitely deserves more general praise! I just learned how to make my own variety from the basic ingredients and am delighted 🙂

She wanted to know if it was difficult. I said:

Well, I don’t start with the cacao nibs, but I do start with a big block of callebaut unsweetened dark chocolate, which is inedible, then I scrape off what I want, add some honey and cinnamon, and voila!, semi-home-made chocolate to my tastes 🙂

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