Ramblings of a Lebanese Toaster

Claire Sharryn Roberto on fb:

DAY 21/100: HEALTHY MAGNUMS.

The snap of a reward that actually loves you back. 🧊🍫

If you’ve ever had those non-negotiable chocolate cravings at the end of your cycle, this is for you.

I originally developed this recipe for a VVIP client during my personal chef days. She needed something to satisfy her sweet tooth while providing a functional boost of magnesium + iron - two essentials our bodies crave most during that window.

This isn’t just a healthy alternative; it’s a professional-grade dessert with zero compromise on the “YUM” factor. Dairy-free, refined sugar-free, + high-integrity.

THE INGREDIENTS 1 cup coconut cream, using the thick harder cream on top of the can (don’t shake the can) 3/4 cup raw cashews, (pre-soaked overnight) 1/2 cup + 2 tablespoons pure maple syrup 1 teaspoon pure vanilla extract 1/4 cup raw cacao powder 1/2 teaspoon flaky sea salt CHOCOLATE COATING FOR DIPPING 200 g 80% cacao dark chocolate, chopped 1 tablespoon virgin coconut oil 3 tablespoons chopped almonds 2 tablespoons raw cacao nibs

THE METHOD Prepare the Base: Add the coconut cream, drained cashews, maple syrup, vanilla extract, cacao powder, + salt to a high-speed blender.

Blend for Texture: Blend on high until the mixture is completely silky + smooth. This may take a minute or two depending on your blender.

Mould + Set: Pour the chocolate mixture into your ice-cream bar moulds. Transfer them to the freezer for 2 - 4 hours until they are completely firm + set.

Prepare the Coating: Using a bain-marie (a heat-proof bowl over a pot of simmering water), gently melt the chopped dark chocolate + coconut oil together until glossy.

Add the Crunch: Remove the bowl from the heat + stir through the chopped almonds + the raw cacao nibs.

The Signature Dip: Remove your ice-cream bars from their moulds. Dip each bar into the melted chocolate mixture until fully coated, then lay them onto a tray lined with parchment paper.

Final Freeze: Place the trays back into the freezer for 15 minutes to allow the chocolate shell to snap + harden.

SAVE this for when the craving hits - your body will thank you later. And SHARE this with a sister!

I’m sorry you’re going through this. Sending you love. ❤️ we’ve talked about your kitties so much, I know what they mean to you.

Thank you. You definitely met me at an extra-crazy-cat-lady chapter lol because Luna was already sick, so I was catering to her every need. I've been spoiling her for months. And I really doubled down the past few weeks too

@jobethdalloway replied:

Oh, my gosh I’m so sorry 💜💜 🫂 there is nothing like the love of a cat. Pets are family and I’m so sorry you’re going through this loss

*sigh* thank you, they really do find a way into your heart, don't they?

@flyingflesheater replied:

💜

My cat is dying. It’s such a weird thing to say. You go from “she’s really sick” and knowing that even with treatment, this cancer only ends one way. To… can she make it till Monday, so we can go to her favorite vets to put her down?

I started writing this last night. It’s Monday now. We made it. It was a hard night. We have an appointment at 5:30pm with one of her favorite vets. And in the meantime, she’s got a fresh dose of steroids in her system, the sun is shining, and she’s having a good day. She’s on a supervised chipmunk stakeout and she’s already given chase to TWO. She’s living her best life.

This is a cat who walked 30 feet last night and all but melted into the floor from pure exhaustion and then hardly moved for two hours. A cat that’s hardly eaten in days. Barely drank all day yesterday. She finally had a few good drinks last night, which probably helped. But she was starting to have some trouble breathing last night.