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Friday, November 23, 2012

Assorted Truffles

pumpkin flavor filling
1. 1/2 c pumpkin puree or squash puree, 1/2 c nut butter, 2-3 tbs honey, 1 tbs coconut oil
2. 3/4 almond flour, 1 tbs pumpkin spice, 1/4 tbs cinnamon, pinch of salt
3. mix the wet and dry
4. refrigerate for over 6hrs to harden (first batch came out too soft to form a ball, works well with shredded nuts)

coconut flavor filling (not tested)
1. 1.5 c coconut meat, 2-3 tbs honey, 1/3 c almond flour, 1/4 c coconut oil, pinch of sea salt

date flavor filling (not tested)
1. 1 c nuts, 8 dates, 1 tbs vanilla extract, 1/8 tbs sea salt, 4 tbs coca powder
can add flax meal (dark color) when use prunes (not as moist as dates)

savory potato filling
1. mashed purple potatoes  sautéed chopped green onions, cilantro, sage, rosemary  (all spices), cumins, nutmeric, nutmeg, etc
2. mix and form balls

The follow is from the source

Chocolate Fudge Coconut Bars

Chocolate Fudge Coconut Bars
I love coconut and I love chocolate. And I especially love them together. These bars are, for me, kind of a paleo-friendly version of a  Bounty Bar, an Almond Joy and a fudge brownie all combined into one. I will not be eating them all myself, tempting as that may be (they are really, really good). I love trying out new things and making desserts, but I absolutely believe that treats should be for ‘sometimes’, not ‘all the time’. I’ll be taking these in to work or in to Fit2Day to share.

The Bottom Fudgy Brownie Layer

This part is actually a recipe that I have been making for years. I make little fudge truffles out of it. I roll the dough into balls and try not to eat them all. I thought the dough would make the perfect chocolaty base for this recipe. Feel free to just make this part and roll it into little truffle bites (they are really good rolled in grated coconut).
  • 1 cup of nuts (any), today I used almonds
  • 8 large medjool dates (about 225 grams), pitted–must be medjool dates, other kinds are just too dry
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 4 Tablespoons of cacoa powder
These are the dates and the cacoa powder that I use. I got the dates at Coop and the cacoa powder at Migros.

What you’ll need
  1. Throw it all into a food processor together and mix until a dough ball forms.

    What it should look like
  2. Grease an 8″x8″ pan and press your dough into it. Use a spatula or a spoon because it’s a little sticky.
  3. Set your bottom layer aside while you make the coconut part.

The Coconutty Layer

  • 1 1/2 cups grated coconut (“Kokosnuss gerapselt”), unsweetened and finely shredded
  • 2-3 Tablespoons honey (I used 2)
  • 1/3 cup almond flour
  • 1/4 cup coconut oil, melted
  • pinch of salt
Put it all in a bowl and mix it up together until well combined. Spread this over your bottom layer and use a spoon to press it down firmly.

The Fancypants Part

  • 25 grams of 70% dark chocolate
  • 20 almonds
I tried to make these bars look all pretty by drizzling melted chocolate over the top. I’m pretty sure I’m not very good at drizzling…

My drizzle skills are lacking
I melted 25 grams of 70% dark chocolate (1/4 of a bar) over low heat. I don’t have a microwave, but that would totally work. Then you drizzle. Easier said than done. I used a spoon, but you could probably use a piping bag or something fancy like that. Then place your almonds on top in neat little rows so that you end up with one per bar.

Ready for cutting
Now put it in the refrigerator for an hour (or the freezer for 15-20 minutes if you are impatient like me) before using a knife to cut into squares.

Taste as good as they look!

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