I have to compulsively finish and complete things. I find deleting emails, reading WhatsApp messages gratifying - the unread count drives me nuts, makes my hands itch. I don’t experience the full pleasure of a task until I’ve checked it off my list. I have to use up the last bits of shampoo so I can quickly toss out the bottle. Saturdays are my favourite, everything draws to a close and I can put a bow on it - the dry waste is collected, laundry is done, the stack for ironing is picked up and I can plan to finish off jars of bits and pieces to create something new. Like this mocha base.
Three jars were a quarter full with cashews, hazelnuts and almonds. Tossed in some sweetener, unsweetened chocolate, instant coffee and I had a cold coffee base, ice-cream topping and nutella replacement. I don’t know what I’m reveling in right now- the giddiness that comes with creating something delicious from leftovers or the joy of just completing, using up, not having to dispose half-empty jars in my quest for completion.
Bits & Pieces that went into the Cafe Mocha Base
- 1 cup of nuts (almonds, hazelnuts, cashews)
- 1-2 tbsp instant coffee
- 2-3 tbsp unsweetened cocoa
- Sweetener as per pref (3-4 tbsp sugar/stevia etc to taste)
How I made it
- Soak the nuts in water for a couple of hours, drain completely.
- Blend everything with some warm water, shouldn’t be grainy.
- Tada, it’s ready!
You can store in the fridge for up to a week.
How I use it
My favorite keto dessert is a simple chia seed pudding. The chia seeds pack in quite a punch on the C/F/P ratios: 28g of chia seeds will set me up with 9g of fat, 5g of fat, 2g of net carbs (yeah, can you beat that?).
- 2 tbsps of chia
- 200 ml of coconut mylk
- 1 tbsp of coconut butter/coconut oil
- 1 tbsp Cafe mocha base
Stir all ingredients together in a jar. Refrigerate overnight.