Who says healthy people can’t pig out every now and then? My friends are obsessed with the truffles, so thank goodness I found a way to make them paleo, dairy free, sugar free, wheat free because in this day and age, we all have our own palates, sensitivities and dietary needs. And with this fun girls’ night dessert, we don’t have to each bring our own! As if that wasn’t enough, they are also “no bake” and no trouble. Go wild with this fabulously decadent dessert!
What you need:
- A double boiler or glass bowl that fits over your boiling pot
- Ghiradelli (or another excellent brand) 100% cocoa powder and bar
- 1 cup of almond or coconut milk (I’ve used both)
- 3 Tbs. Coconut Oil
- ¼ cup organic maple syrup
- 2-3 pitted dates
- Drop dates in 1 cup of boiling water and let simmer for 10 minutes until dates are expanded and loose. Blend dates in a food processor, blender, or hand mixer until they form a paste**
- Place double boiler (or glass bowl) on top of pot, bring water to a boil
- Melt together coconut oil, 8 oz. cocoa BAR, vegan milk, and maple syrup
- Continuously stir mixture so that it does not burn, add date paste. As soon as the truffle mixture is smooth, remove from heat
- Spread the truffle mixture onto a flat pan or cookie sheet. Very thin, but not transparent.
- Let cool in the fridge for 4 hours.
- Sprinkle 4 oz. 100% cocoa powder on a plate
- Remove from fridge and immediately begin to scrape chocolate into a standard sized spoon. When you have a good clump, roll it in your hand until it is a smooth ball and roll that ball in your cocoa powder.
- Repeat until you have used all your chocolate, hopefully a good amount of truffles to fill a plate! Refrigerate again before serving so they can firm up. The heat from your hand will make them a little melty 🙂
**You can save time by putting your dates in your boiling water beneath your melting truffle mixture
If you would like more from Elisabeth check out here website: Neolithic Homesteading
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