As I experiment with keeping my body well fuelled throughout high activity days, coming up with healthy fat filled snacks that taste great without spiking my blood sugar off the scale was always a bit of a concern to me. So it was time to get a little creative in the kitchen, without having to stretch myself too far ; )
I turned to an obvious place to start: live and taste. Laetitia had been coming to my morning beach bootcamps, and had mentioned her coconut whipped cream. It sounded easy enough, even for me, so I looked up her blog and decided to give it a try.
And simple it was! Check out the full blog here for the recipe. All I needed was a couple of cans of coconut milk and a whisk. Once I had made the cream, I wanted to turn it into a satiating snack I could have a little of when I felt like it.
I decided to add a spoonful of cacao powder, and a dollop of my homemade almond butter. I mixed it all together, and voila; the perfect, low sugar, high healthy fat snack.
Coconuts contain significant amounts of fat (healthy fat!), but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs). One in particular is lauric acid. Lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral, antifungal and antibacterial that destroys a wide variety of organisms that cause disease. So consumption of coconuts may help protect the body from infections and viruses!
Unless you’ve been living under a rock (which is completely fine!), you’ve probably heard of MCTs. MCT oil is all the rage, for so many proven reasons. These Medium Chain Triglycerides (essentially MCFAs) are rapidly metabolised into energy in the liver. It is thought that unlike other saturated fats, MCTs are used up more quickly by the body and are less likely to be stored as fat. And that is just one of the benefits of MCTs.
As for almonds, they are packed full of monounsaturated fatty acids, dietary fibre, antioxidants, vitamins and trace minerals such as magnesium and calcium. Just be mindful that due to the fat content, this is a calorie dense snack, and shouldn’t be eaten mindlessly throughout your day!
And cacao is full of flavonoids, which act as natural antioxidants. In contains trace minerals and is packed full of iron. It’s been shown to be a natural mood booster, so not only does it taste great, but it’ll have you feeling great too!
If you’re interested in knowing how I make my almond butter:
Preheat the oven to 150C. Spread your almonds on a baking tray, and place in the oven for about 15 minutes.
Allow to cool before transferring into a high-powered food processor. Blend at high speed, stopping every 3-5 minutes to scrap down the sides. It took me about 10 minutes to get the consistency I wanted for my almond butter. Be patient; it’s worth it. Now bottle that stuff up and you’re good to go, or add a sprinkle of cinnamon and cacao for a little extra hint of flavours.