First do no harm. This is the physicians motto. It may also be a pretty good motto when it comes to gift giving.
One would never consider giving a person with a fear of snakes a boa constrictor as a gift or a person with a fear of heights a trip to the top of the Empire State Building and yet every year at holiday time diabetics are given boxes of sugar filled chocolates, vegetarians are sent gift packages containing summer sausages and salami and the gluten intolerant are presented with lovely gluten-filled cookies and treats.
These Sunbutter Truffles fit the bill of first do no harm but more than that, the opposite is true they will help – THEY ARE GLUTEN FREE! They will spread joy and happiness this holiday season. Personally, I cant wait to see my darling little nephew Keltons face when he bites into one of these!
2 12 ounce packages dairy free dark (Bittersweet) chocolate chips use divided
1 cup Natural Crunch or Creamy Sunbutter
2 tablespoons coconut oil, grapeseed oil or Earth Balance
2 tablespoons agave nectar
teaspoon kosher or sea salt
cup coconut milk
2 teaspoon pure vanilla extract
For rolling choose one, all or a combination of:
1 cups toasted coconut flakes (toast in 350 degree oven for 8 10 minutes until golden brown) 1 cups coconut flakes
1 cup unsweetened cocoa powder
1 cup confectioners sugar sifted
cup unsweetened cocoa powder mixed with cup confectioners sugar sifted
In a large microwave-safe mixing bowl, combine 12 ounces chocolate chips, the Sunbutter, coconut oil (or grapeseed oil or Earth Balance), agave nectar and salt. Microwave on high power for 2 minutes or until the chocolate has mostly melted.
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Heat the coconut milk just to the boiling point in a small saucepan. Pour the hot coconut milk over the chocolate/Sunbutter mixture and let set for 2 minutes. Stir well until the mixture is thick, smooth and glossy (if using the Natural Crunch Sunbutter then the mixture will not be completely smooth due to the crunch in the Sunbutter). Put mixture into an 8 inch by 8 inch baking dish and refrigerate for 1 hour. If you need to refrigerate for longer, then take the mixture out of the fridge for about 20 minutes to soften up before rolling the truffles.
Using a melon baler, small spoon or small ice cream scoop, scoop the mixture into small balls and place on a sheet pan lined with parchment or wax paper. You can roll the balls with your hands if they are not round enough. Refrigerate for at least 30 minutes.
Place the remaining 12 ounces of chocolate into a microwave safe bowl and heat for about 2 minutes, stirring once or twice until the chocolate is fully melted and warm to the touch but not too hot.
Put the ingredients you choose for rolling the truffles in into small, individual bowls.
Using a tooth pick or skewer, dip the balls into the melted chocolate and coat fully. Allow the excess to drip off and then place the truffle in a bowl with one of the rolling ingredients. Roll the truffle around so that it is fully coated. Place on a sheet try lined with parchment or wax paper and repeat with the remaining truffles. You may need to re-heat the chocolate and re-stir occasionally as it will cool as you are working with it.
Let the truffles set up for about an hour in a cool place or in the refrigerator for about 1 hour. Truffles can be stored in the fridge for a week or frozen for up to a couple months. Make sure they are in airtight containers or food storage bags.
Truffles are best served at room temperature.
Makes about 40- 50 truffles, depending on the size.
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