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City|Life|Eats Visits Chic & Green

I am excited to have Valerie from City|Life|Eats as our guest blogger today. I've known Valerie for several years now and was lucky enough to have the chance to meet her in person two years ago when we were in Washington. She's going to share a delicious recipe with us today.  When you're done reading, please do visit her wonderful blog!

Hi Chic and Green readers. It is such a pleasure to be guest blogging today.  I have read Karley’s blog since the very beginning, as we knew each other even before either of us started blogging, and I am so excited to be guest blogging here today.  

I initially wrote a beauty blog, but then decided I wanted to write about more topics, including mindful living, food, and clothes. My blog has gone through many changes over the years.  I kept blogging through a move from New York City to Washington, DC and at some point through it all, discovered I cannot eat gluten, dairy or eggs.  As a result, I started blogging about living with various food intolerances and restrictions. I still love to cook, try new recipes, and also pack a lunchbox of lunch and/or snacks almost every day.  I initially thought it might be fun to share the lunchboxes for a week, but the interest from readers was such that I ended up deciding to blog about lunchboxes five days a week.

Today, I am sharing one of my favorite recipes for a non-traditional, but deliciously satisfying and not too sweet Chocolate Cream.  It is naturally gluten-free, dairy-free, egg-free and refined-sugar-free.  I eat it on its own as a dessert or snack, but also use it to spread atop crackers or apple slices, or as the filling for tarts or pies (here is the recipe for the tart in the above picture).  

Below is the basic version of the Chocolate Cream, but I also like a slightly spicy Mexican Chocolate Mousse version.  Recipes like this Chocolate Cream are a nice reminder that no matter how many foods one has to avoid for whatever reason, there remains plenty of deliciousness available.    

Also, while the recipe calls for a food processor, you can make a “lazy” version with just a whisk – it will not be quite as smooth, but is a nice fast snack.

Chocolate Cream 

Makes about 1 ½ to 2 cups, enough for 3-4 servings, or to use as filling for a 10-inch tart or pie.
  • 1 medium sweet potato (about 1/2 pound)
  • 2 avocados, mashed (equivalent to 1 cup of avocado)
  • 2 Tbsps unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened cacao (I used this raw kind but any unsweetened cacao will do)
  • 1 tsp ground cinnamon
  • 10 drops vanilla stevia (I like the NuNaturals alcohol-free kind, but SweetLeaf Stevia also carries a nice one)

Preheat oven to 375F.  Using a fork, poke holes into the sweet potato, wrap in foil and bake for approximately 60 minutes, until the sweet potato is caramelizing (technical term: gooey).  Remove potato from oven and allow to cool at least 2 hours or overnight. 

Once the sweet potato is completely cool, remove peel - you should end up with about 3/4 to 1 cup of sweet potato. Place peeled sweet potato with all other chocolate cream ingredients (avocado ranging to stevia, see above) in food processor or blender.  Blend or process until smooth.

Note: if you are making the chocolate cream for someone on a gluten-free diet, you will want to make sure that all the ingredients you use in this recipe are completely gluten-free, and therefore will need to check the labeling on the almond milk, vanilla extract, stevia, cinnamon and chocolate.  Most of these items are generally gluten-free, but it is always worth reading labels. 

Valerie blogs at  City|Life|Eats about food, life, work, and living with various food intolerances and a modified diet. Her lunchboxes and recipes are gluten-freedairy-free and often, but not exclusively, vegan.  You can subscribe to City|Life|Eats via RSS or email or connect with Valerie via Twitter or Facebook.