3 Truffle Recipes (Vegan & Gluten-free)

...taste like heaven


I have a slight obsession with modifying unhealthy old recipes into new healthier recipes, that don't have refined sugar, dairy, white flour...etc. As I savour every bite I will share these recipes with you. I decided that I want to modify all of my moms Christmas baking recipes and I'm starting with these.  Peanut Butter Truffles. 



Peanut Butter Truffles

Ingredients:

Filling:
  • 1 cup peanut butter
  • 1/2 oats (quick) - gluten free
  • 1/4 cup honey
  • a pinch of sea salt
Outside
  • 1/2 cup of cacao powder
  • 1/2 cup of coconut oil
  • 1 tsp agave nectar
  • a pinch of sea salt
 1. Combine the filling ingredients in a pan and heat on low so the peanut butter melts, mix all the ingredients together. 

2. Put mixture into the fridge for half an hour

3. Mix outside ingredients in a bowl inside a pot of warm water so coconut oil melts, mix ingredients.

4. After half an hour take the bowl out of the fridge and scoop out peanut butter and roll it into balls. You must do this fast because the peanut butter starts to get soft. You will have messy hands!

5. After all the balls are rolled, into any size you prefer, dip them in the chocolate mixture and place them in a freezer safe dish on top of parchment paper (I taped the parchment paper down to a lasagna dish). Store then in the freezer

*To serve, take them out of the freezer and store them in the fridge BEFORE dinner and then serve them for dessert. They take a while to thaw out.


Mint Truffles

Ingredients:

Filling
  • 1 cup shredded coconut
  • 2 tbsp unpasteurised honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp peppermint extract or 6 mint leaves, cut fine
Outside
  • 1/2 cup of cacao powder
  • 1/2 cup of coconut oil
  • 1 tsp agave nectar
  • a pinch of sea salt
 1. Combine the filling ingredients in a food processor and blend until the texture is smooth.

2. Put mixture into the fridge for 15 minutes.

3. Mix outside ingredients in a bowl inside a pot of warm water so coconut oil melts, mix ingredients.

4. After 15 minutes take the bowl out of the fridge and scoop out the mint filling and roll it into balls. 

5. After all the balls are rolled, into any size you prefer, dip them in the chocolate mixture and place them in a freezer safe dish on top of parchment paper (I taped the parchment paper down to a lasagna dish). Store then in the freezer

*To serve, take them out of the freezer and store them in the fridge BEFORE dinner and then serve them for dessert. They take a while to thaw out.



Almond Truffles

Ingredients:

Filling
  • 1 cup raw almond butter
  • 1/2 cup unpasteurised honey
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate chips/nibs
  • 1/4 cup raw almonds - diced
Outside
  • 1/2 cup of cacao powder
  • 1/2 cup of coconut oil
  • 1 tsp agave nectar
  • a pinch of sea salt
 1. Combine the filling ingredients, except the almonds, in a pan on low, mix ingredients until the chips melt. Then add the almonds and place into a bowl.

2. Put mixture into the fridge for 15 minutes.

3. Mix outside ingredients in a bowl inside a pot of warm water so coconut oil melts, mix ingredients.

4. After 15 minutes take the bowl out of the fridge and scoop out the almond filling and roll it into balls. 

5. After all the balls are rolled, into any size you prefer, dip them in the chocolate mixture and place them in a freezer safe dish on top of parchment paper (I taped the parchment paper down to a lasagna dish). Store then in the freezer

*To serve, take them out of the freezer and store them in the fridge BEFORE dinner and then serve them for dessert. They take a while to thaw out.

Meanwhile...someone is trying to get anything she can into that mouth of hers!


*Trial and Error - rolls truffles in straight cacao powder is not a good idea. The powder alone is too strong and gives the truffles a bitter taste


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