Have you ever heard a song that brings you back to a specific space in time that you can almost taste in your mouth? (If so, I am so curious to hear what it is)… For me, the other day I was listening to my iTunes and this song, “American Stitches” by Richard Walters was playing, a song that I hadn’t heard in quite some time. It took me by surprise at the emotion I felt as it brought me back to a certain day three years ago that is forever etched in my memory.
It was right around this time in my life (you can read about it here) where I began to bravely yet uncomfortably step out of the life I knew up until that point. I ended a long term relationship and packed up my belongings to move back down to Orange County as I accepted a job as a gluten-free vegan baker (my dream job). Things were looking brighter in the midst of darkness…that is, until I received a phone call three days before I was supposed to move that my job fell through. It was heart breaking to say the least. I felt lost. How could life seemingly point me in one direction only to take the rug right under my feet and leave me incapable of moving?
After that moment on the beach, I came home and put this song on repeat and sobbed my way through each play as I continued to pack up my stuff. I couldn’t see what was about to unfold the following year. Of course, hindsight is always 20/20 but as I listened to this song the other day, I was reminded of how life orchestrates itself so beautifully and when you are stuck in those deep valleys, unable to see what’s next, those are the moments that the Universe is working so delicately and weaving together moments that are about to blow you away. You just have to stay patient and believe.
Adapted from my Raw Chocolate Bar recipe, this recipe adds a new dimension with the use of carob powder. Feel free to use raw cacao or regular cocoa powder in its place if you are allowed to do so on your diet (for anti-candida friendly it is best to stick with carob).
- 2/3 c. carob powder (or cocoa powder)
- 1/3 c. coconut oil, melted (use refined if you don’t like the taste of coconut)
- 20 drops of liquid Stevia (or until acquired taste is achieved)
- pinch of sea salt
- Chocolate Mold (optional)
- Mix all of the ingredients into a bowl until you have a thick yet pourable sauce.
- Pour into a chocolate mold. Freeze for 15 minutes or until set.
- Keep refrigerated because it will melt the longer it stays at room temperature.
- Serving Size: 1 Chocolate Bar
- Calories: 185
- Sugar: 3g
- Sodium: 40mg
- Fat: 15g
- Carbohydrates: 5.3g
- Protein: 1g
For if I were to have had that job go through, I would never have been able to pursue Fork & Beans in the manner that I have dreamt about from Day 1. If I stayed, I would have never met Matt, the man who is my best friend, who makes me laugh so hard, who is not only the best person on earth but also makes me want to be a better person every day.
I thought that my life was heading in the direction of my dreams three years ago but I really didn’t have any clue as to how much better it could get. It just took a major detour and a song set on repeat several times to get there.
Recipe Notes: This is a versatile recipe that can be in solid form (like these chocolate bars) or in melted form (perfect for coating these No Bake Cake Pops). I have found that my candida-frenzied body does not get out of control through the consumption of carob powder and can absolutely handle eating it in moderation without wanting to eat everything in sight. You might find that you are okay with cocoa powder; if so, feel free to use it in carob’s place. Also keep an eye on the liquid stevia. Add little by little until you achieve the taste you like (every palate is different).