One of the hardest parts about finding out your body is sensitive to everything is that you basically have to learn how to eat all over again. For the most part, I have found that it is easier if I don’t try to replicate the foods that I used to love but rather seek out all new recipes to try. I haven’t been at this long, but trying to replicate my old foods generally leaves me disappointed and missing my old diet. I have found a few things that are acceptable substitues, but they tend to be rather expensive and probably not all that healthy. My goal in all this is to not only feel healthier, but to actually BE healthier. It would stand to reason then, that there would need to be change. No more looking back. I’m seeking my healthier, happier future… so let’s start with dessert!
Allergy Free Chocolate Truffles
Ok, so chocolate truffles are traditionally made with dairy… but these are delicious! Growing up, I had never been a big fan of chocolate. Since having my kids and getting away from a lot of other processed sugars, I have really found chocolate to be growing on me. This recipe also gives me yet another chance to break out my essential oils, which is always a huge bonus!
1 1/2 Tablespoons shortening (I use spectrum palm shortening)
1/4 cup coconut milk creamer (I’m pretty sure regular whole fat coconut milk would work too, but it would leave a stronger coconut flavor.)
1/2 teaspoon vanilla extract
1/4 cup natural unsweetened cocoa powder
1. Melt the shortening over low heat in a small saucepan. Add the coconut milk creamer. Increase the heat to medium and bring just to a boil, stirring occasionally.
2. Remove the saucepan from the heat and stir in the chocolate chips and vanilla. Stir vigorously until the mixture is smooth and glossy. It will get a little difficult to stir right after you add the chocolate, but keep going. As the chocolate melts, it gets easier. I also added my essential oils at this time. For the batch with peppermint, one drop was just the right amount. I used orange for my other batch and used 3-4 drops. We also tried one batch with about a Tablespoon of espresso ground coffee. It tasted like the chocolate covered coffee beans you can buy, so good! If using essential oils, please make sure that you are using high quality oils suitable for ingestion. I LOVE my Young Living oils!!!
3. Transfer the chocolate to a large mixing bowl (I used my mixer bowl) and refrigerate it for up to an hour and a half, until it is hardened but still pliable. Soften it using the paddle attachment of a mixer for about 20 seconds on low speed (or by hand if you really want to work on that upper arm strength…) You might also want to make sure you have a willing tester to make sure the chocolate is adequately delicious. =)
4. Scoop out small portions of chocolate, about 1-2 teaspoons (or desired size,) and place them on a sheet of parchment paper. Use cool, dry hands to roll each chocolate into a ball using very light pressure. If your hands start to get too warm or the chocolate starts to soften, refrigerate the chocolates for a few minutes and start again. I would periodically stop and rinse my hands in cold water to cool them off. There is no keeping your hands relatively clean during this process…
5. Place the cocoa powder in a shallow dish. Roll the truffles in the cocoa powder to lightly coat them on all sides. Refrigerate the truffles in an airtight container for up to two weeks… if you don’t eat them all right away!
While I’ve altered the recipe slightly (not very much,) the original recipe came from the book The Allergy-Free Pantry by Colette Martin. I’m sure you can pick it up at Amazon, but I got my copy at a local to me store called The Book Bin. Amazon is awesome, but please remember to support your local bookstores! They make the world a happier, more educated place.