Between the meal planning, the weekly food prep and daily helpings of overnight oats, turns out learning to live life sugar free takes up a lot of time.
That’s not to say I’m wouldn’t do it all over again though. My energy levels are up, my weight is down, and although anxiety still rears its ugly head, it’s easier to manage its symptoms without sugar rushes clouding my mentality.
So even though sugar free January is coming to end, I’m hoping the dietary change will stick. I can’t promise I won’t indulge in the odd bit of sugar here and there, and it’ll definitely be nice to eat out again guilt free, but largely I’m planning to keep my refined sugar intake to a minimum.
With that said, here’s my refined sugar free recipe for raw cacao coconut oil hot chocolate, for those of us seeing out sugar free January (and dry January) until the bitter end!
- 1 cup unsweetened almond milk
- 2 heaped tsp raw cacao powder
- 2 tsp coconut oil
- 1 tsp cinnamon
- 2 squidges agave syrup (optional)
Whizz the ingredients together cold in a blender, then heat for a few minutes in a microwaveable mug or warm up in a pan on the stove.