I haven’t made Truffles in so long… They are very easy to make.
You can switch them up with your flavourings and toppings. They look so pretty and fancy sitting in the mini muffin cups that everyone will think that you slaved…
It will be our little secret just how simple they are to make…
These Truffles are so easy to make and you can enjoy them with whatever flavours and toppings you would like!!
Easy Truffles (Dairy Free)
one can coconut milk
dairy free dark chocolate-72%
Put a can of coconut milk into the fridge overnight.
The next day open the can and scoop out however much hardened coconut cream it has made. Reserve the coconut water for a different recipe.
Measure the coconut cream (I had 2/3 cup)
However much coconut cream you end up with, double that amount of chopped dark chocolate(for mine it was 1 1/3 cup)
Put the coconut cream into a double boiler(I use a metal bowl above a small pot with about an inch of water in the pot)
Simmer the milk until just before boiling.
Remove form heat and add chopped chocolate and one teaspoon of flavouring(I added vanilla, but you could add any flavour)
Stir until your ganache becomes smooth.
Pour into a glass dish and put into the fridge for about an hour until it has hardened.
Now for the messy part. Take about 1/2-1 teaspoon of ganache and roll into balls. Rolls your truffles into whatever coating you’d like. Cocoa, coconut, ground almonds, or you can get really fancy and dip them in melted chocolate.
For 2/3 c. coconut cream, 1 1/2 c. 72% dark chocolate, 1 tsp. vanilla…. I ended up with 26 delicious Classic Dairy Free Truffles.
Shared On: Waste Not Want Not , 5-Ingredient Monday, Traditional Tuesdays
These cookies are one of the first kinds that I changed over into allergy free.
Gee, can you guess why?? Yes, that’s right. Chocolate!!!! 🙂
I love the texture and the taste of these moist, chewy chocolaty cookies!!
These are the ultimate in satisfying that chocolate craving!! 🙂
Chocolate Brownie Cookies (Gluten Free/ Dairy Free)
1 1/3 c. coconut oil or shortening
1 1/2 c. palm sugar (or desired granular sugar)
1 Tbsp. vanilla
2/3 c. cocoa
2 c. gluten free flour mix
1 tsp. xanthan gum
1 tsp. baking powder
1 tsp. baking soda
up to 1/4 c. almond milk (or desired milk)
1 c. dairy free chocolate chips
Preheat oven to 325 degrees.
Cream shortening and sugar together; add vanilla and eggs. In another bowl mix dry ingredients together.
Start mixing dry into wet and add a little milk if needed. I usually end up adding almost a 1/4 c. Then stir in chocolate chips.
Drop by teaspoon onto a ungreased baking sheet and bake for 10-11 minutes.
You would never be able to guess that these are allergy free! I try to keep some in the freezer all the time!
Makes approximately 6 dozen cookies.
Shared On: http://cybelepascal.com/spring-into-action-its-allergy-friendly-friday-41213-and-41913/
, Traditional Tuesday
, Waste Not Want Not
, Gluten Free Wednesdays
, Allergy Free Wednesdays
, Gluten Free Fridays