Hi y’all! Took a lil’ blogging hiatus and am so excited to be back! If we haven’t chatted in real life, I spent a month in South Goa, India doing my Yoga Teacher Training. It was life changing in more ways than I can possibly describe (especially in a post about Keto Chocolate Superfood Balls!) and I plan on sharing a lot of my takeaway content on this platform in the new year! So, stay tuned…
One of the first questions I have gotten about my experience living abroad has been about the food sitch. Like, literally. Before anyone has asked about how intense my 13 hour days were or my wildest travel stories, peeps want to know what I ate. Surprising, right? (*insert shrugs-shoulder-emoji)
The food was really, really delicious. I lived on campus at the Sampoorna Yoga School in Agonda Beach, so most of my meals were cooked by our loving chefs. In both Yoga Philosophy and traditional Ayurveda, there is a tremendous value placed in the energy of cooking and eating. I love, love, love this concept and have been already practicing at home! It’s kinda like if as you eat, you’re absorbing the strength from the those that tenderly farmed the produce or the love that was poured into creating the dish in the kitchen. Food carries a lot of meaning in these philosophies. So that being said, it’s quite common to be vegetarian or vegan in India. Many yogis across the world also abstain from eating animal products because the yoga principle of “Ahimsa”, which means non-violence.
To be honest, this is something I really struggle with myself. I won’t go too much into it today, but if you’ve followed this blog for any given amount of time, you know I am definitely not a vegetarian. I do eat tons and tons of veggies. But my autoimmune disorders really don’t do well without a little animal sourced food. And while I gave it a good ol’ college try, by the end of my 4 weeks away, I had developed large bruises all over my body from lack of iron and protein.
So, sadly my experiment as a psuedo vegetarian was brief. That’s okay because I’m a huge believer that our bodies often show us what works best for each as individuals if we listen.
(This post contains affiliate links. Please see full disclaimer and medical disclosure at the bottom.)
There were many recipes our wonderful chefs created that I fell in love with though! I think the general consensus was that the best dessert were these little chocolate balls. I can only describe them as tasting a lot like the chocolate Munchkins at Dunkin Donuts. They were gluten free but they probably also had more sugar than I typically eat here in the US, so I made my own version here… keto style, natch.
I also switched out classic cocoa powder with 100% cacao and added my fav, Kerrygold’s butter. Because everything tastes better with some butter and I’m all about the Omega 3’s from the grass fed kind.
Y’all, these things are so stinkin’ easy to make and are filled with healthy nutrients! Keto Chocolate Superfood Balls would be a perfect dessert at any holiday or Super Bowl party. Or for your mouth at around midnight like I did last night. Whoops.
Here’s what ya need. I’ve linked all the products to where you can purchase, if needed. This recipe yields approximately 14 small Keto Chocolate Superfood Balls.
1 cup of organic almond flour
1/4 cup of organic coconut flour
4 tablespoons of Kerrygold’s unsalted butter
4 tablespoons of Lakanto’s golden monkfruit sugar (tastes just like brown sugar but no calories or glycemic impact!)
2 tablespoons of cacao powder
In a large bowl, mix all the above ingredients, making sure to melt butter first. Roll into small balls with hands. Pour a little extra coconut flour and golden monkfruit sugar on a cutting board or plate. Roll balls through, creating a light coating for each. Refrigerate for 30 minutes and serve!
To health, happiness, and creating a #LifeInColor…
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