Well... I haven't really, but I have been meaning to quit sugar for a.very.long.time.now.

By 'meaning to' I mean that I think about it and then get so scared by the thought that I stop thinking about it. But the new raw cacao/rice malt syrup/coconut oil movement/hooha is just getting too much to ignore, so I have been doing some research. 

First of all - a BIG shout out to Sarah Wilson who is front and centre of this movement. Her 'i quit sugar' website has done all the legwork, so I am just going to send you straight there.

I was just so fascinated by the facts on cocount oil - it helps you lose weight, it curbs sugar cravings and energy slumps, it is the healthiest oil to cook with, it is anti-viral and anti-inflammatory, it's really good for thyroid issues, it is great on your skin and seriously the list goes on, please just visit the website. All the science-y stuff is clearly outlined and it is really interesting reading!

Also refer to the bit about rice malt syrup, which is an excellent sugar substitute and easy to come by (just under $4 a bottle for organic rice malt syrup at most supermarkets..)

The idea is that sweet things, however healthily prepared should be kept as occasional treats, whichever way we look at it. baby steps I say..

Feeling all inspired, I have bought some basic ingredients (again, nowhere near as pricey as I thought and a little actually goes a loooooong way) and I am going to share a recipe from the website that has really blown my socks off and makes me think that I could actually do it. I could actually quit sugar..



{from book 'I Quit Sugar' by Sarah Wilson}

Ingredients ~

1/2 cup coconut oil, melted.

1/2 cup raw cacao powder.

1 tablespoon brown rice syup (also known as rice malt syrup).

2 tablespoons coconut cream.

1/4 cup peanut, macadamia or almond butter.

1 pinch sea salt.


Arrange small candy cups on a small baking pan. 

In a bowl, combine the coconut oil and cacao powder until smooth, then stir in syrup and coconut cream. 

Pour a thin layer into the bottom of the candy cups (of course I don't have a small baking pan, so I have arranged mine on a Barbie bed instead..)


Freeze for five minutes, then remove from the freezer and spoon 1/3 teaspoon of the nut butter into each. 

Pour the remaining cacao mixture on top and scatter sea salt over. Refrigerate for 30 minutes until set (or, if you're short of time, freeze them). 

Eat straight from the fridge - these will melt at room temperature. 



PS - apologies for posting the decadent tart recipe mere weeks ago..let's look ahead..


1 Response

elise grey
elise grey

August 12, 2014

THANKS – I loooove the inspirational convincing attitude in all your posts and thus I’ve printed it and will make my buttercups tomorrow!
Another yummy recipe for my thermomix…

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