Dark Chocolate Coconut Truffles and What I Ate Wednesday

The deliciousness was over the top today:

32 ounces of Vanilla Limeade: 4 cups spring water, juice of 4 limes, 4 droppers of NuNaturals Vanilla Stevia.

32 ounces Sugar-Free “Apple” Juice: cucumber, carrot, kale, romaine, lime, ginger juice with apple pie spice and stevia. Measurements to come as I perfect it.

Lunch salad of cherry tomato, fresh basil, dulse, onion, and carrot pulp with nutritional yeast and a blended avocado/homemade sauerkraut dressing.

Dinner salad of shredded cabbage and romaine, cherry tomatoes, homemade sauerkraut, with coconut aminos, freshly baked parsnip chips, and a Bean-Free Cilantro-Jalapeno-Lime Hummus (recipe to come).

Today at Whole Foods I saw a delicious looking item in the bulk bin called “Chocolate Coconut Haystack” and this was my attempt to re-create it.

Ingredients:

2 oz dark chocolate bar (I used Dagoba 88% Dark)
a splash of almond milk
1/2 cup shredded coconut

Heat a small pot or pan on medium-low. Break the chocolate into chunks and slowly melt with a splash of almond milk. Once entirely melted, remove from heat and add coconut. Stir completely, roll into 4 balls and place in refrigerator or freezer until chilled.

Hope your Wednesday was just as delicious!