Tag Archives: Whole Food

Very Vanilla Truffles

Truffles are such a treat for holidays! These truffles have just the right creamy mouth feel when you bite into them, with a little bit of salty and sweet and a hint of rum, which raises them to a whole new level of delicious! The cocoa butter melds perfectly with the almond butter to give you the creaminess everyone desires in a truffle. I love them as a special treat, and I think you will too. They are beautiful to give as gifts in mini muffin papers and then placed in a decorative tin, and equally enticing served on a pretty tray at a party. So, lets get to it! They aren’t difficult, but they are fancy!

Very Vanilla Truffles

Very Vanilla Truffles

Very Vanilla Truffles

Ingredients:

1/2 Cup Cocao Butter (chopped)

1/2 Cup  Almond Butter (no sugar added)

1/4 Cup Clear Honey

1 Vanilla Bean (split and seeds removed then pod discarded)

1 Tablespoon Light Rum

1 Teaspoon Vanilla Extract (SCD Legal no additives)

1/4 Teaspoon Himalayan Pink Salt

1/4 Cup Toasted Pecans, finely chopped for rolling the truffles

Preheat your oven 350º degrees. Place the pecans on a baking sheet and toast in the oven for five minutes until golden brown. Set aside to cool.

In a double broiler (You can also use a saucepan and a metal bowl for this to substitute as a double broiler) place approximately 2 inches of water and bring the water to a simmer. In the top part of your double broiler or a metal bowl that will fit on the saucepan without touching the water below, place the almond butter, cocoa butter, honey, vanilla bean and Himalayan Pink Salt. Put the bowl of ingredients over the simmering water and stir with a wire whisk to melt and incorporate the mixture thoroughly. When the cocoa butter is melted and the ingredients well combined, remove from the water and stir in the rum and vanilla extract. It will be quite liquid at this point. Refrigerate the truffle filling in the refrigerator for 1 1/2 to 2 hours until it becomes firm enough to scoop and roll into balls, but not too firm. Meanwhile, finely chop your cooled pecans. I use a Mini Ninja Express Chop for this because it is fast and easy to clean up. When the filling is set enough to roll, scoop the filling with a tablespoon cookie scoop, roll into balls and then roll into the finely chopped pecans. Put them in mini muffin cups and keep in the refrigerator. These will keep for at least two weeks.

Very Vanilla Truffles

Very Vanilla Truffles

Very Vanilla Truffles

Very Vanilla Truffles

These truffles are pretty, delicious treats!

Eat Your Nutrients!

Eat Your Nutrients!

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Cinnamon Date Thumbprint Cookies

I hope you all had a wonderful Memorial Day Weekend! The kids are all back in school now, so our routines are changing. We made this delicious cookie this weekend that I wanted to share with you. Thumbprints are such a fun cookie to eat and make.  I especially enjoy making them with my children because the process is very hands on and fun.

Here is a delicious version of a thumbprint cookie that has just the right amount of cinnamon and a date filled center.

Also, don’t forget to enter the giveaway! It is posted under Products I Love.  The giveaway ends Monday, September 8th, and is a very modern Cooler that is eco-friendly, light and functions so much better than the cheap styrofoam ones.  It is hosted by Rafflecopter, so just click on the link on the giveaway page, and it will take you there to enter.

So, here is the new cookie recipe! It makes 18 cookies.

Cinnamon Date Thumbprint Cookies

Cinnamon Date Thumbprint Cookies

Preheat your oven 350º degrees F.

Ingredients:

For Cookie:

1 1/2 Cups Blanched Superfine Almond Flour

6 Tablespoons Coconut Flour

1 Tablespoon Grass Fed Gelatin

1/2 tsp. Baking Soda

1/4 Teaspoon Himalayan Pink Salt

1 Tablespoon Cinnamon

1/2 Cup Coconut Oil

1/4 Cup Clear Honey

1 Tablespoon SCD Legal Vanilla Extract

In a small bowl, whisk together the dry ingredients.  In a separate bowl cream your coconut oil, honey and vanilla extract. Slowly add the dry ingredients to the wet and mix until incorporated thoroughly.  Scoop tablespoon sized cookies onto two parchment lined baking sheets two inches apart and make a thumbprint in the center. I used a tablespoon cookie scoop.

Filling:

4 Medjool Dates, Pits Removed

2 Tablespoons Hot Water

2 Tablespoon Finely Shredded Unsweetened Coconut

1 tsp. Vanilla Extract

1 tsp. Fresh Lemon Juice

Pinch of Himalayan Pink Salt

Puree the filling ingredients together until smooth. I used my small Ninja chopper for this, but anything that will puree fairly small amounts will work fine. Scoop a teaspoon of filling for each cookie and place it in the thumbprint.

Bake 20 minutes, then cool. I hope you enjoy these cookies like we do! Also, remember the great giveaway! I use my cooler all the time!

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Raw Blueberry Energy Bars

Raw Blueberry Energy Bars

Raw Blueberry Energy Bars

It can be hard to find snack food that is prepackaged and clean.  What I mean by clean is free of dairy, soy, gluten, added sugar, corn and other allergens.  I miss the days when I was out and could just grab a bar of some kind that sounded good when I needed something quick.  I don’t leave the house anymore without some kind of emergency snack.  Here is my recipe for Blueberry Energy Bars that are really delicious! They are sweetened with dates.  The ingredients are all nutritious and will give you energy. I make these in my food dehydrator.

Blueberry Energy Bars

You will need a food processor and a food dehydrator for this recipe.

Ingredients:

1 Cup Raw Walnuts

1 Cup Raw Almonds

6 Medjool Dates (pitted)

1/2 Cup Finely Shredded Unsweetened Coconut

1/3 Cup Dried Blueberries

1 Tablespoon Vanilla Extract (Pure SCD Legal)

1/4 Teaspoon Himalayan Pink Salt

In a food processor, place the dates, walnuts and almonds and pulse until finely chopped.  Add in the coconut, vanilla extract and salt.  When it is all incorporated and starting to stick together (so you can form bars) add the blueberries and pulse a few times until they are incorporated. You want them to stay pretty much whole.  On a teflon lined or parchment lined dehydrator tray, form the mixture into a dozen bars. Dehydrate for 22 hours at 105° degrees. Let cool, then individually wrap the bars.

You have a portable, delicious snack to take with you!

Raw Blueberry Energy Bars

Raw Blueberry Energy Bars

 

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