Tag Archives: sugar free

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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Pumpkin Creamer

16 Sep

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Oh yes, I jumped on the bandwagon. It’s mid-September, so I must consume something flavored with this orange squash that is oh-so popular in the autumn months. But as I sit here with cold feet on this cloudy day, I can’t help but miss the sunshine. This is the first summer I’ve particularly enjoyed the sunshine. I wore shorts that were shorter than my knees (gasp!) and even sported a bikini top instead of a tankini. I wasn’t constantly thinking about how fat my arms looked when I wore a tank top. It was nice being so comfortable with my body without six layers on in the sweltering sun. The swimming, sun tanning, lazy summer days are now behind me and I’m reluctantly accepting the changing of the seasons. Autumn means back to a routine, each week hurtling towards the cold winter that will get here too fast and linger too long. Autumn- when I’ll have just a fraction of the family time I’ve enjoyed these past months. So onward I I trudge into September with nutmeg, cinnamon, allspice, and ginger for comfort.

A lot of pumpkin creamers out there (especially the store bought ones) are just pumpkin spice creamers. Which means just the traditional spices paired with pumpkin. I wanted actual pumpkin in my creamer- for both flavor and the goodness of the squash. Pumpkin is a great source of Vitamin A, C, and fiber (among others.)

I tried researching a creamer that looked yummy, but most of them didn’t use very much pumpkin and the dairy-free versions used almond milk. I enjoy the creamy-ness of coconut milk in my coffee, so I thought I’d just make up a recipe and taste as I go. Turns out I’m a pumpkin creamer genius, because after my first attempt and taste I couldn’t think of a single thing to add to it. I liked it so much I immediately proceeded to make a second batch.

Pumpkin Creamer

1 cup coconut milk

1/3 cup pumpkin puree

1/4 cup raw honey (can sub. maple syrup)

1 tsp pumpkin pie spice

1/2 tsp cinnamon

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Throw everything into a food processor, blender, or bowl and mix until well incorporated. Refrigerate. You’re done. That was so fast, now you can go rake some leaves, make an apple pie, or whatever Autumnal festivities you prefer.
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