Tag Archives: chocolate

Nobody Knows the Truffles I’ve Seen

8 Nov

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I hope you read the title a la Princess Vespa trapped in a cell. If not, go here.

What qualifies a round ball of something as a truffle? The sweet kind, not the fungus kind.

Well, according to dear Mr. Wiki, “Their name derives from the usual shape they take as the word ‘truffle’ derives from the Latin word tuber, meaning “swelling” or “lump”, which later became tufer.”

So there you go, a lump. Sounds scrumptious, right? There are evidently different versions of what is considered a truffle, depending on where it comes from. French, American, Belgian, and Swiss are a few. Apparently, these ones we have here might qualify as a “vegan truffle.” The “Vegan truffle” can have any shape or flavor, but is adapted to modern-day diet by replacing dairy with nut milks and butters. (Source)

Confession- I am extremely picky about chocolate. I can not stand to bite into chocolate. Just the thought of it stuck to my teeth makes me curl my lip, even as I type. I like half melted chocolate, like in a warm cookie. Chocolate truffles are a chocolate covered teeth disaster waiting to happen. You can imagine my elation when I saw these sweet potato pie truffles. Little round balls of “dessert” that won’t cause me any dental discomfort? Oh me oh my.

I completely intended to make them exactly as written. I did. I love sweet potatoes! Then I remembered there was leftover roasted butternut squash in the fridge that I couldn’t let go to waste. I thought maybe I didn’t need quite so much maple syrup, and maybe I can substitute my homemade pumpkin pie spice instead; and maybe I didn’t need so much coconut flour- that stuff sucks up moisture better than a dry sponge. Wow that was a weak analogy. Sorry.

My daughter’s honest reaction to these truffles:

After first bite: “This isn’t dessert.”

After second bit: “Mmm!”

After first bite of second truffle: “These are so delicious Mom!”

These morsels of happiness came together rather quickly; even when I realized it was a bit too much dough to fit into my little Ninja and switched to manual stirring in a bowl. The cool thing about them? You can use any squash puree you want- pumpkin, butternut, whatever. And of course, sweet potato would also work.

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Ingredients

  • 1 cup butternut squash puree
  • 1/4 cup pecans
  • 1/8 cup pure maple syrup
  • 1 tsp real vanilla
  • 1 1/2 tsp pumpkin spice
  • 5 TB coconut flour
  • 1/8 cup toasted coconut
  • 1/8 cup coconut sugar

Directions

  1. Add pecans to a food processor and process until it’s a meal.
  2. Add the squash and mix.
  3. Add vanilla and spices, mix.
  4. Add the coconut flour a tablespoon at a time, until you get the consistency you’d like. I used 5 TB, you might want more or less.
  5. Roll into balls, it shouldn’t be sticky.
  6. Roll the balls in either toasted coconut, coconut sugar, or both. 
  7. Set on some parchment paper and refrigerate for a half an hour.
  8. Store in the fridge.
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Coconut Chocolate No-Bake Cookies

12 Aug

As a kid, I hated coconut. The smell, taste, and texture did not appeal to me in the least. Now? Now I can’t get enough of the stuff. If coconut wasn’t so healthy, it’d be a problem. Thankfully, it’s a freaking awesome food to be in love with. As Sarah Ballantyne of The Paleo Mom explains:

Unlike most tree nuts, coconut does not contain omega six fatty acids.  Instead, coconut is rich in Medium Chain Triglycerides (MCTs), a very special “short”-chain saturated fat (unlike the longer saturated fatty acids typically found in animal fat).  MCTs do not require bile salts for digestion.  They diffuse passively from the intestines into the blood and do not require modification before being used as energy for your cells.  They are metabolized very easily and, because they are a fat and not a sugar, they can be used by your cells for energy without a spike in your insulin. Also, because MCTs are a saturated fat, they do not oxidize easily or produce free-radicals.

Like I said, coconut is amazing. I use extra-virgin coconut oil in cooking and baking, unsweetened shredded coconut in sweet and savory dishes, coconut flour in both goodies and main dishes, coconut cream concentrate 10 different ways, and coconut milk in a million different ways. I even have been known to mix my protein powder with some coconut water for post-workout goodness.

I found this recipe when searching for grab-and-go snacks for family paleo camping. Things I like about these cookies- ridiculously quick to throw together, doesn’t use a ton of cocoa powder but still has a chocolatey flavor, and my kids and husband love them. The one downside is that heating up raw honey cooks out all the goodness of being raw, but what can you do?

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Coconut Chocolate No-Bake Cookies

 

2 cups dried, unsweetened, shredded coconut

1/3 cup raw, local honey

1 ½ tablespoon cocoa powder (or cocao powder for extra goodness)

1/3 cup melted coconut oil

1/3 cup almond butter

1 teaspoon real vanilla

  1. Measure out your almond butter to have it ready.
  2. Put honey, cocoa powder, and oil in medium saucepan over medium-high heat.
  3. Watch it as you bring mixture to a boil for 1 minute, stirring with a spatula to prevent burning. It’ll bubble like a weird brown science experiment.
  4. Immediately remove from heat.  Stir in the almond butter and vanilla.
  5. Stir in coconut until everything is coated.
  6. To get the shape of my cookies, I used a spatula to press a little of the mixture into a small Tupperware and packing it firmly. Then add a little more and pack it  in more. Because of the coconut oil, it’ll fall right out onto a parchment lined baking sheet. I have found that this shape crumbles less when bitten into.
  7. Alternatively, you can simply scoop out spoonfuls onto the parchment paper.
  8. Toss into the fridge until set- a few hours at most. Once that happens you can transfer them into a container and store in the fridge. (If camping, keep an ice pack on top of the container.)

If you try any add-ins, let me know in the comments below!