If you haven’t yet heard of Danielle La Porte, the author of the above quote, I highly recommend you check her out immediately. She is the author of The Desire Map and one of my favorite bloggers. I anticipate, open, and immediately read the emails of only 4 bloggers and she is one. Check her out!
But, not yet! First finish reading MY blog.
I see people stopping themselves before they’ve started all the time. For fear of doing it “wrong”. For fear of looking stupid. Because they won’t do it perfectly and that scares the living daylights out of them. (all you Type A people, I’m looking at you) Why? What for? Who cares? My motto – go big. Scream out those seemingly crazy, impossible goals and start before you’re ready because all that “getting ready” is just a bullshit excuse to not do it. Get ahead of yourself.
Why not do the exact opposite? Throw yourself headfirst into that dream goal and see what happens. Charge into that dance class you’ve wanted to take and tear it up. Enroll yourself in a class to get started on that career change you’ve been dreaming about and get your study on. Cut your hair and dye it purple. Run a marathon. Hike the Grand Canyon. Drink a green smoothie every day starting TODAY. No matter how small or big it is, just do it. Get ahead of yourself.
I have a joy-goal for myself that I have only told a few people but I am going to state it right here, right now. And this is scary for me, but I need to walk the walk, right? This year my goal is to qualify for the Boston Marathon. Typing that sentence made me feel a little nauseous, because I, too, have that nasty inner voice whispering “you’re not ready, you’re not fast enough yet, you can’t do it this year”. You know what? Screw that. So now it’s out in the world and you will all know if I succeed or fail at my goal. AAAAAHHHHH. But, who cares? Really. Who cares? It’s qualifying for a race. If I do it, awesome. If I don’t, you better believe I will next year.
Getting ahead of yourself can suck it.
3-Layer Nut-Free Dream Cups
For the base layer:
- 3 tablespoons melted coconut butter
For the middle layer:
- 1/4 cup sunflower seed butter
- 1 tablespoon + 1 teaspoon pure maple syrup
- 2 tablespoons virgin coconut oil, softened
- pinch fine sea salt
For the top layer:
- 1/4 cup virgin coconut oil
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons pure maple syrup
- pinch fine sea salt
- 2 1/2 – 3 tablespoons unsweetened large flake coconut
- To make coconut butter, process 3-4 cups of unsweetened shredded coconut in a food processor until it is smooth and liquid. This will take about 7 minutes. Make sure the coconut you are using is fresh or it won’t turn into butter. Leftover butter can be kept in the refrigerator for a month.
- Spoon a scant teaspoon of melted coconut butter int a mini silicon cupcake mold (or a metal cupcake mold with liners) and spread out evenly. Place in the freezer.
- Prepare the middle layer: In a small bowl, stir together the sunflower seed butter, maple syrup, oil, and salt until smooth. Add a scant tablespoon of filling to each cup. Smooth out and place in the freezer.
- Prepare the top layer: Add the coconut oil into a small saucepan and melt over low heat. Remove from heat and whisk in the cocoa powder, maple syrup, and salt until smooth.
- Add a tablespoon of melted chocolate on top of each cup. Top with a teaspoon of large flake coconut and gently press down.
- Freeze for about 25 minutes until solid. Allow to sit at room temperature for 5 minutes before enjoying. Store leftovers in the fridge, or for longer storage, the freezer.
- This recipe only makes 8 cups and you will DEFINITELY want more. So double or triple it!
Questions? Thoughts? I’d love to hear from you!