Hot Mama Cocoa

imageThis week, I have not been feeling so hot.  We’ve battled and won our first round of seasonal sickness, hormones are fluctuating, and I’m just not feeling like myself.

Can you relate?

I know what my problem is: Chocolate.  I’m not eating enough of it.  I read an article on the internet that said chocolate is a superfood.  (So is champagne, but coffee and red wine are more my speed these days.) And since the internet is never wrong, I was able to self-diagnose my biggest issue and root cause. I ran out of my favorite dark chocolate bars and they’re too pricey to buy when they’re not on super sale. And here’s the reality of my life: It’s not worth living without that chocolate at the end of the day.  Or in the middle of my day.  Or to start my day.

I’ve also been needing a little pep in my step. I don’t know if it’s the weather, lack of chocolate, the pitch dark that sets in at 4:00pm sharp, or what, but I also need a little more help with energy and, uh, sex drive.  Yep, I’m going there. Sorry.

After working long days taking care of a toddler and working from home, cooking up a storm, and just doing life, getting busy is pretty much the last thing I have energy for, TBH. So, adding spices to actually spice up my life and boost my mojo?  Okay.  Let’s do that.

Maca is a natural hormone booster, and cayenne pepper is wonderful for digestion and circulation. Cinnamon is warming and curbs sugar cravings.  So, this is my cocoa cocktail to get my hot mama mojo back.  Plus, it’s damn delicious.


  • 2 cups milk of your choice (I use coconut milk)
  • 1 Tbsp honey or sweetener of your choice
  • 2 Tbsp cocoa powder
  • 1 tsp maca powder
  • a splash of vanilla extract
  • a pinch of cinnamon
  • a tiny dusting of cayenne pepper (a tiny bit goes a VERY LONG WAY)


  1. Combine all of your ingredients in a small sauce pan and heat on medium low.
  2. Whisk continuously until hot and well blended. (5 ish minutes)
  3. Pour into your favorite mug or thermos and sip.

So hot right now!

Salted Sunbutter Cups with Raw Chocolate {Paleo}

Sunbutter Cups Bite
Joy comes in a new, creamy, salty, sweet form.

Friends.  I’ve done the unthinkable.

I’ve given up refined Sugar for the summer.

No Salt & Straw.

No Petunia’s.

No sweet treats from Cascadia Bakery.

Because I have a problem.  Sugar means too much to me.  I can’t resist it right now.  I need to give it up for a while until I can use it responsibly.

Which might be never.  But I’m giving it until September, just to be sure. Because I don’t want the diabeetus.

One of my favorite treats is chocolate and peanut butter, but because of FPIES, we can’t keep peanuts in the house.  I love sunflower seed butter (aka sunbutter) as a substitute for peanut butter.  It’s safe for peanut and tree nut allergy peeps, and gives a comparable, creamy taste.  I don’t miss it peanut butter at all.  In fact, you can pretty much always find me with a spoonful of sunbutter in my hand when I get too busy and forget to feed myself.

I’m also pretty committed to using raw cacao nibs when possible.  Raw cacao is full of antioxidants, magnesium, potassium, fiber, and can help fight heart disease and lift your mood naturally.  With a little bit of coconut oil for good measure, these treats aren’t just freaking delicious, they’re also super healthy for you.

Sign me up.  Twice.

I shared these with some of my best friends who are also trying to leave that jerk, Sugar, behind.  The consensus? We can no longer live without them.

Sunbutter Mini Cups

Ingredients for Chocolate Layer:

  • 1/2 cup ground cacao nibs (I use my nutribullet, but a coffee grinder would work, too.)
  • 1/3 cup coconut oil, melted
  • 1-2 Tbsp raw honey, or erythritol
  • 1 tsp vanilla extract

Ingredients for Sunbutter Fudge Filling:

  • 3/4 cup sunbutter
  • 1/4 cup coconut oil
  • 2 Tbsp raw honey or erythritol
  • 1 tsp vanilla extract

Directions for Chocolate Layer:

  1. Whisk together all the ingredients until fully incorporated.
  2. Pour into lined cupcake or mini-cupcake molds, filling about 1/3 of the way.
  3. Pop in freezer for 15 minutes until solid.

Directions for Sunbutter Fudge:

  1. Whisk all ingredients together.
  2. Pour mixture on top of frozen chocolate.
  3. Freeze or refrigerate until firm.
  4. Remove from refrigerator or freezer for 3 minutes, add flake salt on top, and devour.

These stay good forever in the freezer, and several weeks in a sealed container in the refrigerator.  But good luck.  The sunbutter cups haven’t survived 24 hours in my house.  Maybe ever.

Open your heart and let the sunbutter in,