Recently Krystle and I have started ordering from Butcherbox. We had chicken thighs we needed to eat, and she was at work so I googled chicken thigh recipes and found one I scavenged from using the ingredients I had around the house. Here’s what I came up with, it’s incredibly tasty!
This is, by far, the best Shakeology recipe ever. I don’t say that lightly.
8 years ago in March, Shakeology exploded on the market, and people began experimenting with it, trying all kinds of things – shakes obviously, but also brownies, pancakes, cakes, pies, you name it.
Of course, the pudding idea was quick to spread, with the simplest and one of the tastiest recipes being to mix it with greek yogurt…it’s really tasty.
However, I have always loved the decadence of chocolate mousse…and I’ve had a hard time finding it, even in fancy restaurants. You usually wind up with some overly fanciful dab of chocolate ganache on a larger dessert dish, a hint of something that reminds you of true chocolate mousse.
Today, I have the solution…and I can say that it’s totally healthy, doesn’t cut any corners, doesn’t add any extra sweeteners, doesn’t cheat….and doesn’t disappoint to the chocolate mousse connoisseur. My only regret is that my hand mixer isn’t powerful enough to eliminate all the coconut milk grains…but the taste and texture are a fun combination.
My girlfriend and I recently began using more canned coconut milk in our nutrition from following some of the Whole 30 recipe ideas. I had recently been making us a very tasty, yet dairy full dessert of whipping vegan chocolate Shakeology with heavy whipping cream when we were doing a high fat nutrition plan, but we really did want to move away from dairy, and when the coconut milk came along and we learned that refrigerating it causes it to split into cream and water…..well, I wasn’t about to let my treat go away.
I love experimenting with food, and this one hit the jackpot. It’s so simple, and so delicious. Go make it and see for yourself. Then take it to the next level by making it, serving it, and adding a dollop of freshly ground almond butter on top. It’s heaven.
If you prefer a chocolate icing texture, let it chill in the freezer for a few minutes afterward. Also, be sure to use CANNED coconut milk, NOT the kind in cartons. Only the canned kind separates.