Last spring, I followed a 14-week low carb anti-inflammatory diet, during which time I needed some kind of snack that came close to satisfying my cravings for chocolate and sugar. I got the idea for this simple frozen patty from the Carob Chips recipe in Nourishing Traditions, however this version uses stevia, which does not affect blood sugar, and the strongly flavored peppermint oil covers the unfamiliar taste of the stevia. Freezing them just adds to the refreshing minty blast.
On a side note, the 14 week low carb anti inflammatory diet must have made some serious changes in my body. I have always had sugar cravings. Always. And I eat a lot. I mean, generally more than my husband. No, I’m not fat. I just have a really big appetite and a hearty metabolism to go with it. But I’m getting off track… This 14 week diet I did allowed no sweeteners (except stevia), no fruits except lemons, grapefruits and berries, no grains, no beans, and no starchy vegetables, at least not for the first 6 weeks. It was really tough at first, especially as the main chef of our house, but now that it is over, I have lost all cravings for sugar.
Update: It’s been a year and a half since my 14 week diet, and I still don’t crave sugar that much. If I do get a bit of a sweet tooth, it’s easily satisfied by a piece of fruit. Has anyone else had this experience? I’d love to hear your comments.
1/2 cup melted virgin coconut oil
3/8 cup carob or cocoa powder (sift it if it’s lumpy)
2 – 6 drops pure peppermint essential oil
1 – 3 drops liquid stevia or 1 – 3 tiny dashes powdered stevia
Directions: Mix all the ingredients together very well. (You don’t want to bite into uncombined peppermint oil or stevia.) Spread 1 1/2 inch circles thinly onto a parchment paper lined baking sheet or pour into mini muffin tins and freeze for 15 to 30 minutes. Remove from the baking sheet and store the patties in a container in the freezer.
Makes 10 – 12, depending on how thick you make them.