 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.  Are you affected by stress, OCD, anxiety, or depression? Looking for support?
I invite you to discover my 30-page recipe e-book, Nourish Your Nerves, which offers delicious, simple-to-prepare recipes from breakfast to dessert. All the recipes in Nourish Your Nerves are packed with B6, B12, zinc, iron, protein, fibre and healthy omega 3 and saturated fats - to feed and nourish your nervous system and support your mental health and energy levels throughout the day.  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!  Are you affected by stress, OCD, anxiety, or depression? Looking for support?
I invite you to discover my 30-page recipe e-book, Nourish Your Nerves, which offers delicious, simple-to-prepare recipes from breakfast to dessert. All the recipes in Nourish Your Nerves are packed with B6, B12, zinc, iron, protein, fibre and healthy omega 3 and saturated fats - to feed and nourish your nervous system and support your mental health and energy levels throughout the day. Most recipes are gluten and dairy free and most recipes contain meat, eggs or fish.  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 for days (if it lasts that long). People love it and are always surprised to hear it contains no eggs or butter. Great for 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 all dry ingredients. -Make three 'wells' in the dry mixture and into one pour the vanilla essence, into one the olive oil and into one the vinegar. Add the water and mix 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 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 desiccated coconut. |