Filling one post with four recipes seemed excessive. Here is part two.
Ginger Goldenberry Truffles
Delicious bite-sized almond and pecan flour truffles with tart goldenberries and cacao nibs for added crunch.
- 1/2 c. almonds
- 2 T. pecans (definitely heaping)
- 1 T. maple syrup
- 1 T. cacao nibs
- 12 goldenberries
- 1/2 t. cacao powder
- 3 dashes ginger powder
- 2 dashes salt
- In high speed blender, add almonds, pecans, cacao powder, ginger powder and salt. Grind until nuts have a flour-like consistency.
- Depending on desired texture of goldenberries is when you add this ingredient. If desiring ground up, add between scraping down sides of previous step. If desiring more intact, add along with maple syrup once flour consistency of previous step is achieved. Rinse before adding. Blend to combine. Should form a dough.
- Lastly, add cacao nibs and pulse a few times on low to incorporate.
- Roll dough in palm of hands into six or seven balls.
- Store in refrigerator once finished.
Peanut Butter Cacao Truffles
Melt in your mouth chocolate and peanut butter truffles.
- 4 T. coconut oil
- 3 T. cacao powder
- 1 T. maple syrup
- 1 T. peanut butter (creamy at room temperature)
- 1 T. almond flour
- 1 slosh gluten-free vanilla extract (optional)
- 2 dashes salt for flavoring
- Melt coconut oil on low heat over stove eye. Remove from eye once melted, and transfer to a freezer proof dish.
- Add all ingredients to dish with coconut oil and whisk well with a fork to incorporate. Place in freezer.
- After five minutes, remove and whisk again with fork. Place back in freezer.
- After three minutes, remove and look at consistency. Should be hardened. Stir a little with fork to confirm. If not, place back in freezer for a minute.
- Scoop tablespoonful of mixture at a time. This is messy, but worth it! Place in palm of hands and roll/mash slightly to create a ball. Set aside. Once finished, immediately place and store in refrigerator until ready to consume.