Although I love chocolate, my fondness for it means I can end up eating waaaay more refined sugar than I know is good for me. Refined sugar is not only devoid of vitamins and minerals, it's also
Are you a chocoholic? I am.....I loooooove salted dark chocolate, gluten free brownies and buttery chocolate chip cookies. I recently decided it's time I began eating less refined sugar, for the good of my gut microbiome. This is because sugar feeds and multiplies harmful microbes in the gut, and a gut full of friendly bacteria is what we want because it's vital to our immune, mental and digestive health.
I know I'll still crave a chocolatey treat though. These truffles are chocolatey but not too sweet, with hints of berry and cinnamon. The cacao nibs add crunch and coconut oil offers satiating, cell-nourishing fat. These truffles will keep in your handbag or desk drawer for two or three days and in the fridge for a week.
Makes about 10 truffles, prep time 10 mins
GF, DF, refined sugar free
3/4 cup of ground almond meal/almond flour
1/3 cup of cacao nibs
1 small handful of dried cranberries
3 tablespoons of melted coconut oil
2 tablespoons of cocoa
2 tablespoons of blackstrap molasses
Teaspoon of cinnamon
Desiccated coconut for rolling (can also be used to dry out the mixture if it's too wet)
-Add all ingredients to a large bowl and mix until sufficiently combined.
-Grab a clean dinner plate and sprinkle this with the desiccated coconut. Shape the mixture into truffles using your hands, then roll each truffle in the coconut.
-Once all the mix has been used, cover the truffles and place them in the fridge to firm up.
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This is a recipe from my recipe e-book, Nourish Your Nerves. It's dairy free, gluten free and can be made refined sugar free, depending on which dark chocolate you use. It's soooo easy to make, soooo delicious to eat and packed with fabulous, nourishing fats!
Serves 2, prep time 10 mins
Flesh of a whole ripe avocado
2/3 of a tin of coconut cream (the fatty part and a small splash or two of the liquid)
3 heaped tablespoons of cocoa or cacao powder OR 100g melted dark chocolate (melt in a stainless steel bowl over a pot with 2cm boiling water)
2 tablespoons of maple syrup or honey
1/2 teaspoon of vanilla bean paste
-Combine all the above in a blender and blend until smooth.
-Taste and add more honey or maple syrup if needed (only likely if you are using cocoa rather than melted chocolate). If it needs thickening, add a little more coconut cream fat.
-Scrape the mix into ramekins, tumblers, or pretty small cups. Refrigerate for two hours.
-Garnish with grated dark chocolate and serve.
Some lovely possible additions are chopped fresh cherries or boysenberries, chunks of dark chocolate, and layers of cream (not dairy free). For a special treat, I like to add all three!
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This cake has been a favourite of mine since I was a child. It's simple to make, and the olive oil keeps the cake moist and fudgey for days and days (if it lasts that long). People love it and are always surprised to hear it contains no eggs or butter. Great for birthdays, dinner parties, and friends and family who are dairy free.
1.5 cups flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup soft brown sugar
1/2 teaspoon salt
1 teaspoon vanilla essence
5 tablespoons cold-pressed olive oil
1 tablespoon white wine vinegar
1 cup cold water
-Sift the flour and add the other dry ingredients.
-Make three 'wells' in the mixture and into one pour the vanilla essence, in another the olive oil, and in another the vinegar. Add the cup of water and mix with a wooden spoon until you can't see the flour.
-Bake at 180-degrees Celsius for 30 minutes, or until a skewer comes out clean (the cake may bake faster in a powerful fan oven).
The icing (sugar-free and dairy-free)
2-3 tablespoons of thick, creamy coconut milk
1/2 a ripe avocado
2 tablespoons of cocoa
Honey to taste - I used about 2 tablespoons
Add a little cold water if needed
To make the icing, I mixed the above in a bowl, adding a little more of this and a little more of that, until I got the desired amount, thickness and sweetness.
I used borage flowers (edible), rose petals and lavender flowers to decorate, you could also try slivered almonds or dessicated coconut.