Finally, a treat that actually treats you well.
You know that 3 p.m. crash when your brain feels like it’s swimming through molasses? Or when you’re staring into the pantry at 9 p.m., knowing you “should” want an apple but actually craving something that won’t send your blood sugar on another roller coaster ride?
I’ve been there. Emergency snacks stashed in every bag, riding the caffeine-and-crash cycle, wondering why my body felt like it was working against me instead of with me.
That’s why I created these hormone recipes – real food that actually supports your energy, your cycles, and your sanity. No more choosing between what tastes good and what makes you feel good. No more guilt about feeding your family (or yourself) something delicious.
Just recipes that work with your body, not against it. of fat.
Adapted: Beeya – Their Seed Cycling product is out of this world!
Servings: 6–8
68 Calories, 3 g protein, 3 g fiber, 15 carbs, 4 g fat per serving
Ingredients:
- 1 can white beans (drained + rinsed)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup allulose syrup (or adjust to taste)
- 2 Tbsp tahini (or nut/seed butter of choice – see swaps below)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2–4 Tbsp ice water or plant milk (to thin as needed)
Optional Toppings
- Maca
- Flax seeds, Pumpkin Seeds, Sunflower Seeds, Hemp Seeds, Chia Seeds
- Cinnamon
Instructions:
- Blend all ingredients in a food processor until smooth.
- Adjust sweetness or thickness with more allulose syrup or liquid.
- Chill before serving for best texture.
- Serve with berries, apple slices, or seed crackers.
🌟 Choose Your Own Texture:
- Want it creamier? → Use almond butter instead of tahini.
- Want it lighter + mousse-like? → Whip 2–3 Tbsp aquafaba (liquid from the can of beans) until frothy, then fold it into the blended hummus.
- Sensitive to bloating? → Skip aquafaba and just use the beans + water/plant milk.
- All nutrition information was calculated using Cronometer
Making Allulose Syrup: To make allulose syrup, combine 1/4 cup allulose powder with 1/4 cup water in a saucepan. Heat over medium heat, stirring until the allulose dissolves completely. Let cool before using. Store leftovers in an airtight container in the fridge for up to 1 week.
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