Tag Archives: dessert

Almond Butter Truffles

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Almond butter is expensive. I buy mine from Costco (Kirklland brand) because it’s much cheaper and comes in a 27oz jar. You could substitute peanut butter too, the “all-natural” kind with the oil on top. Smuckers is a good brand. I’m betting you could also use sunflower nut butter here as well. Whatever you like. For the coconut flour, I used Bob’s Redmill. Shop around because you can find good prices on that. You also don’t have to use expensive chocolate for the topping either. This is a small, delicious treat. It satisfied my Justin’s almond butter cup craving.

Ingredients:

  • 1 C. almond butter
  • 1/2 C agave syrup
  • 5-6 TB coconut flour (more if your nut butter is smooth/oily
  • 1/2C melted dark chocolate chips

Directions:

Add almond butter, agave and coconut flour into a bowl and stir with a fork until all combined. Pop the bowl in the freezer for about 30 minutes, or until the dough is more firm. (Firm enough to roll into 2TB balls of dough). You’re going to have to eyeball the coconut flour. If you think you need more because the dough isn’t quite firm enough, then add more a tablespoon at a time. (That’s what I did). It all depends on how runny your almond butter is.

Put chocolate chips in microwave-safe bowl and cover with a paper towel. Nuke for 30 seconds take out bowl and stir, pop it back in for 20 seconds. (Mine took almost 2 cycles. Around 45 seconds.) You want to keep an eye on the chocolate because you don’t want it to burn!

When the dough is firm to the touch, roll it into about 2TB balls, and place on a parchment covered baking sheet. If, at this point the dough isn’t firm enough, pop it back into the freezer.

Use two forks and roll each ball of dough in the chocolate until covered. Or, if you would rather drizzle the chocolate that’s cool too. Place the truffles back onto the baking sheet. You’ll have 13, depending on how much dough you used for each truffle. Maybe I made mine too large. Hmm. I also sprinkled some Maldon sea salt on top. You can definitely make them smaller too. Place the baking sheet in the fridge for several hours until the truffles are firm. Store in airtight container. They’ll keep for a week. Probably less because you’ll eat them all.

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Banana “Ice Cream”, aka, Bananascream

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Why on earth did it take me so long to make this? I had seen the recipe online last year some time and had filed it away until a friend mentioned it last week. I’m lactose-intolerant and have found many ice cream substitutes (coconut milk, almond milk ice creams are my preference) at the grocery store, but have never tried making anything comparable at home, until just now. I will say, that if you want just one serving (one medium banana is about 105 calories), use one banana and a mini food processor, like I did just now. I’m still swooning. The flavor reminds me of my favorite Ben & Jerry’s flavor, Chunky Monkey. You can adapt this recipe to your whims…the possibilities are endless…fresh or frozen berries, chopped nuts, maple syrup, cocoa powder, chocolate chips, peanut butter, etc. Next up: I’m going to buy some popsicle molds and make popsicles for the warmer months…

Of note: I think it helps if the bananas have a few brown spots on the skins. It’s also helpful if you cut the bananas into chunks prior to freezing because I found it difficult to cut frozen solid bananas (oops). Freeze the peeled bananas overnight and until completely solid. For more than one serving, use more bananas, I know, a no-brainer.

For one serving

  • 1 frozen banana, cut into chunks
  • 2 TB bittersweet chocolate chips

Add frozen chunks of bananas to food processor and pulse until creamy. Do not over-process, or else you’ll have soup. Throw in whatever additions you please and pulse a couple more times. Next time I think I’ll add some pecans or Nutella or cold peanut butter…or, or..

Don’t worry if you did over-process! Just pop the mixture in the freezer after you add your extras and you should be good to go in under an hour.