If you dig into the nutrition and ingredients of most desserts you’ll find things that you would never think of putting into your body if the flavor wasn’t absolutely delectable.
The main problem with desserts is their heavy concentration of sugar and refined carbs.
Desserts are typically pastries paired with sugar or dairy paired with sugar.
Or even worse / (better depending on how good it tastes) - pastries with sugar and dairy (oh how I love Napoleon).
(Proof I wasn’t always such an anti-dessert freak. I used to exclusively get a Napoleon cake every year for my birthday. My mom brought it back for my 30th this year.)
The problem with this model is you can’t escape the badness.
Many know that sugar is the devil at this point.
It’s pretty much the worst thing we eat other than preservatives and other ingredients I can’t pronounce.
I’m not going to go into a whole spiel about it because there’s plenty of information out there.
If you’re not convinced then please watch Fed Up.
The refined carbs part of dessert may need a further explanation.
Refined carbs cause rapid spikes in blood sugar and insulin levels, and only make you feel full for a short time. This is followed by a drop in blood sugar, hunger and cravings.
Coupled with an addition of heavy amounts of sugar this is what leaves us eating that 10th cookie not even understanding how we want to keep going.
Furthermore refined carbs and sugar cause inflammation in the body.
So...let’s avoid them as much as possible.
The best way to combat this is by removing the carbs and reducing the sugar right?
You’re thinking but that’s all the flavor right?
That’s why it tastes good in the first place.
Enter the miracle of chocolate ghee.
Ghee brings out incredible flavors in other foods. I think of it like a “flavor enhancer”
With only 4 ingredients: Grass-fed Ghee, Organic Honey, Organic Raw Cacao, and Organic Vanilla Extract you can’t go wrong with our chocolate.
By combining these we’ve been able to make a delicious chocolate spread low in sugar that doesn’t sacrifice on flavor.