Why I couldn’t stop craving chocolate
The real reason my cravings wouldn’t go away, and what finally worked + 🧁 a free healthy recipe inside.
Hi there,
If you’ve been trying to “cut back on sugar”…
But still find yourself craving sweets at the end of the day… this might be useful.
Until very recently, I had to have chocolate every single evening. Not occasionally. Not once in a while. We are talking uncontrollable craving EVERY single evening.
The worst part is that I was “good” all day with gym goals and healthy eating… and then ruined it at night. It simply leaves you feeling disappointed in yourself…
But here’s what I eventually realized:
It’s not about the willpower or even the discipline.
It was about satisfaction.
Naturally, if you restrict all day, your body asks for comfort at night.
Some never-ending loop of feeling bad because of eating… and eating because of feeling bad about yourself.
Because low serotonin levels can also trigger cravings for sugar. Easily said, eating something sugary acts as a mental shortcut when we aren’t feeling good or are seeking a feeling of reward.
So restricting chocolate entirely often makes it more desirable.
And I also felt like I don’t want to completely cut something out of my life that I enjoy.
So instead of fighting love for sweets, I started looking for solutions to make them healthier.
Desserts made with better flours.
More balanced sweetness.
More protein or fiber (this was a huge help for me personally)
Better texture… so they actually feel enjoyable.
That’s the philosophy behind our Healthy Gluten-Free Desserts Collection.
Not restriction.
Not guilt.
Just smarter desserts that feel like a treat AND support your goals.
Inside you’ll find 32 recipes, including:
Tender GF cakes
Wholesome GF cookies
High-protein GF treats
Vegan GF sweet options
Easy no-bake GF favorites
Because you see, a lot of traditional desserts are built to spike your blood sugar fast:
White flour
Refined sugar
Heavy, processed ingredients
They taste amazing for a moment…
Then come the crash, the fog, and the next craving.
That’s why healthier desserts can be so powerful.
Not because they remove sweetness…
But because they work with your body instead of against it.
They become something different.
Still comforting. Still delicious.
Just more balanced.
TAP HERE TO EXPLORE THE HEALTHY DESSERTS COLLECTION
And by the way… this is the last weekend to get it at 62% off. So if you’ve been thinking about making healthier desserts, now’s the moment.
Warmly,
Veronika
Bloom Cooking Team 💛
P.S. The goal isn’t to give up dessert. It’s to make dessert something your body and taste buds both love.
+ Bonus Recipe
Here’s a super-easy, beginner-friendly recipe for one of our newest healthy desserts that I think you might enjoy.
A soft, tropical cupcake made with green banana and coconut - lightly sweet, moist, and fragrant, with a unique island-inspired flavor in every bite.
Green Banana Coconut Cupcakes
Green Banana Coconut Cupcakes have roots in tropical island cooking, where bananas and coconuts were everyday staples - and nothing delicious ever went to waste.
This recipe is a sweet little evolution of that tradition. Green bananas bring a mild, earthy sweetness (less sugary than ripe ones), while coconut adds a warm, creamy aroma that instantly feels like sunshine in dessert form.
It’s the kind of flavor pairing you’d expect from Caribbean-inspired kitchens, where fruit-based cakes and coconut treats have been passed down for generations.
What makes these cupcakes so exciting is the surprise: they don’t taste “ordinary.”
They’re soft, moist, and lightly tropical, with a unique depth that makes people ask, “What’s in this?”
If you love desserts that feel comforting but still a little adventurous, this is one you’ll want to bake and share right away.
Prep Time: 25 minutes
Bake Time: 35–40 minutes
Cooling Time: 20–30 minutes before adding cream
Servings: 6 Cupcakes
Ingredients:
Dry Ingredients (Cupcake Base):
Green banana flour – 120 g
Oat flour – 70 g
Coconut flour – 20 g
Almond flour – 30 g
Psyllium husk – 15 g
Protein powder – 50 g
Inulin – 10 g
Baking powder – 8 g
Sea salt – 6 g
Desiccated coconut – 30 g
Wet Ingredients:
Semi-ripe bananas – 2 small (mashed)
Eggs – 2
Greek yogurt – 200 g
Water – 380 g
Honey – 40 g
Cream Topping:
Cottage cheese – 200 g (blend if grainy)
Greek yogurt – 100 g
Desiccated coconut – 10 g (to sprinkle on top)
Honey – 20 g
Decoration:
Fresh strawberries – 6 small (one per cupcake)
Instructions:
To Make the Cupcakes:
Gather the necessary ingredients.
Preheat the oven to 170°C and line a muffin tray with 6 cupcake liners.
In a small bowl, mix psyllium husk with the full amount of water (380 g). Let it sit for 2–3 minutes to form a gel.
In a separate large bowl, combine all dry ingredients: green banana flour, oat flour, coconut flour, almond flour, protein powder, inulin, baking powder, salt, and desiccated coconut.
Add the mashed bananas to the wet ingredients (eggs, Greek yogurt, water, and honey) and mix until smooth.
Pour the wet mixture into the dry. Stir until fully incorporated.
Divide the batter evenly between the cupcake molds.
Bake for 40 minutes at 170°C or until golden and fully risen. Let cool completely before decorating.
To Make the Cream:
Blend or mix cottage cheese until smooth.
Add Greek yogurt and honey. Mix until you get a silky, thick cream.
Keep chilled until ready to use.
To Assemble:
Once cupcakes are fully cooled, spread or pipe the cream on top.
Sprinkle desiccated coconut (10 g total) over the cream.
Decorate each cupcake with a fresh strawberry.
Storage:
Store cupcakes in an airtight container at room temperature for up to 1–2 days, or refrigerate for up to 4–5 days.
This isn’t just about recipes - it’s about rediscovering the joy of baking again… and sharing that love with your family.
The reviews from our community are glowing… and we can’t wait for you to try it.
I’m inviting you to explore how delicious food can be a pathway to your best health!