Mamas often run on empty. And when I type empty I can literally hear the insides of my stomach growling in memory of "the early years." Ryker nursing constantly. Blake a fully charged two year old. Me, a wearied soul always hungry but often with little chance to actually sit down for a meal.
The kids get older. And we continue to busy ourselves. Our insides still howl for food and caffeine as we run carpool and careers. In between it all it is so easy to grab a quick fix... that ends up being detrimental to our diets. The processed sugar high comes with a crash. So this year, as Blake enters her first year of Company dance team (why say hello to ten hours of practice a week!), Ryker starts his own set of activities, and I continue to build The Nest and teach, I have vowed to shift to some healthier choices for more sustainable energy. The recipe below is so quick to make, so easy, and so indulgent in the best possible way. Enjoy!
1 Cup Almond Butter (I ended up using some Expresso infused Almond Butter for an extra kick!)
1/4 Cup Organic Maple Syrup
1/4 Cup Raw Honey
1 Tablespoon Coconut Oil
1 tsp Vanilla
2 tsp Sea Salt
Mix together and spoon into muffin tin lined with liners. Makes about 12 full size cups.
Melt 6 - 10 oz of dark chocolate (depending on how thick a top layer you want). I used two 3 oz dark chocolate bars, and it served for a perfect top layer. Sprinkle sea salt and freeze for approx 30 mins. Share the love and the yum.
As I am set to put on my second Nest Collective workshop next weekend on August 20th (still time to sign up!! By clicking here) you can sure bet I will be inhaling a few of these wonders to keep me awake and working!